GOLDEN AUTUMN CHOWDER

We made this stew last night to enjoy today. Mr. Downeast Doing Stuff helped me cut up all the veggies. Letting it sit overnight melds the flavors. I also made these Parker House rolls this afternoon after school using rapid rise yeast. 

* 1 lb. round steak cut into 1/2 " cubes. (I use stew beef.)(Partially freeze to cut up better.) (I also dredge the cubes in a little flour)

* 2 tbsp. Olive Oil

* 3 medium potatoes, peeled and coarsely chopped (3 cups) 

* 1 small turnip, peeled and coarsely chopped (2 C)

* 2 Cups coarsley chopped cabbage

* 3 medium carrots, chopped (1 1/2 C)

* 2 medium onions, chopped (1 C)

* 2 tbsp. snipped parsley

*  1 tbsp. vinegar 

* 1  1/2 tsp. salt (I eliminated the salt and used Mrs. Dash)

* 1/4  tsp. pepper

*  1 tsp. sugar

* 1 bay leaf

*  6 cups water

In a large Dutch oven, brown 1/2 steak cubes at a time in hot oil. Add remaining ingredients. Simmer covered 1 - 1  1/2 hours, or til meat and turnip are tender. Remove bay leaf.  6 servings.

PARKER HOUSE ROLLS (using RAPID RISE YEAST)

*1 C warm water (about 110 degrees)

*2 Tbsp. sugar

* 1 package rapid rise yeast

* 2 cups plus more as you knead it, flour. (I used White Whole Wheat for the first time tonight)

* 1 tsp salt

* 1 egg (plus one for brushing tops of rolls, if you want to.)

* 1 egg yolk

* 2 Tbsp. melted butter

Combine dry ingredients in a KITCHEN MIXER. Add eggs to dry ingredients. Mix with mixer. Add warm water. Mix.

Use dough hook on mixer. Keep adding flour until dough forms a ball on the hook. Knead with the dough hook until smooth and elastic. Cover with dish towel and let rest 10 minutes.

Remove dough from bowl onto a lightly flowered surface. Cut in half. Cut in half again. Cut each quarter section of dough into 3 pieces. Form into nice round balls. 

Coat a 9 " glass pie dish with the melted butter. Toss the dough balls into the butter until coated. Spray tops of rolls with butter flavored spray and cover with plastic wrap. (the spray keeps it from sticking) Cover with kitchen towel and sit in a warm place until the dough doubles in size. (Start checking after 1/2 hour goes by.)

Preheat oven to 400 degrees.

Brush the tops of the rolls with the egg and sprinkle with coarse salt if you want to.

(I don't do this)

Bake until golden brown, about 25 to 30 minutes. (If it starts to get too brown, cover with aluminum foil.)

Cool on rack.

Enjoy !