The Inn at Temple Square Dinner Rolls

2 1⁄2 tablespoons dry yeast
2 cups hot water
1/3 cup sugar
1⁄4 cup soft butter
1 tablespoon salt
1⁄2 cup dry milk powder
6 1⁄2 cups flour
1 egg


Beat together 2 cups flour with all dry ingredients. Add water, egg, and butter. Beat until

smooth. Add 2 more cups flour. Beat until smooth. Add about 1 more cup flour one half at a

time. Knead about 5 minutes. Let rise until double. Cut or mold into desired shape. Let rise

again until double. Bake at 400° for 15-20 minutes.

Chicken Noodle Soup....for Jordan!

2 Chicken Breast

1 can Chicken Broth
1 (12oz) bag frozen Egg Noodles
1 tsp Garlic Powder
1 can Cream of Mushroom or cream of chicken soup
Salt & Pepper
1-2 Bay Leaves
Cayenne Pepper
Milk
1-2 Tbsp Cornstarch
Carrots
Onions
Celery

DIRECTIONS
1. Fill large pot half full of water. Bring to boil with the chicken. Reduce to simmer. Add salt, pepper,
onion, carrots, and chicken broth. Cook until chicken is tender.
2. Remove chicken and let cool. Boil water again and add the egg noodles. Cook noodles according to
package directions.
3. Meanwhile mix soup with a little milk and add to noodles. Mix cornstarch with a little milk and add to
soup. Add shredded chicken back to soup and cook a little longer until the soup thickens up. Add more
cornstarch to make it thicker if desired.

Creamy Tomato Soup

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Directions:
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.  Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.