Moms Recipes - Soups and Breads
Soups and Breads

Recipe Name: Cream of Asparagus Soup
Serves: 4 Prep Time: 40 min
Comments: There was one thing that, in my humble opinion, that Mom could really do well - rechauffé. Soups were one of her favorites because she could use the left-overs. This is the first of many. Try them all - they are well worth it!
Ingredients:
2 c Asparagus, chopped coarsely
½ c Onion, coarsely chopped
1 c Water
1 Bouillon cube, chicken
1 t Salt
1/8 t Lemon pepper
2½ c Milk (or try cream!)
2 T Cornstarch

In a 2-quart saucepan, place asparagus, onion, water, bouillon cube, salt and lemon pepper. Cover, bring to a boil over medium heat then reduce heat and simmer for 25 minutes, or until vegetables are tender. Gradually stir milk into cornstarch and mix until smooth. Slowly add to saucepan. Stir constantly and bring to a boil over medium heat and slow boil for 1 minute.
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Recipe Name: Chicken and Wild Mushroom Soup
Serves: 6 Prep Time: 45 min
Comments: Ok, I don´t know if she ever made this one, but I will bet she made mushroom soup.
Ingredients:
2 T Butter
2 Shallots, minced
4 oz Mushrooms, chopped
1 T Flour
4 c Milk
4 c Chicken broth
1# Chicken
2 T Parsley
½ t Thyme
1/8 t Sage
½ t Rosemary

Dice the chicken and chop the parsley. Heat the butter in a heavy soup pan. Add the shallots and mushrooms and cook until soft. Add the flour and cook 3 minutes. Add the milk and broth slowly and just bring to a slow boil, stirring frequently. Reduce the heat and add the rest of the ingredients. Simmer for 35 minutes. Serve warm.
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Recipe Name: Beer Bread
Serves: Prep Time: 1 hour
Oven Temp: 350ºF Oven Time: 55 min
Ingredients:
3 c Self rising flour
3 T Sugar
1 can beer (12 oz)

Mix all ingredients well. Put, as is, into a greased loaf pan. Bake in a pre-heated 350ºF oven for 45 - 55 minutes. Use a good beer for this one, or try different types, i.e., porter, stout, ale, pilsner, etc. Try to stay away from Bud, Miller, Coors - they just don = t have the taste of a good micro or specialty beer: IMNSHO (In My Not So Humble Opinion).
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Recipe Name: Crab Bisque Soup
Serves: 6 Prep Time: 30 min
Ingredients:
2 T Butter
1 T Onion, chopped
1 T Parsley, chopped
1½ c Crab meat
2 T Flour
2 c Chicken broth
2 c Cream, light
Salt and Pepper

Melt the butter in a saucepan and add onion and cook slowly until golden. Add parsley and crab meat and cook over low heat stirring often for about 5 minutes. Add the flour and stir until blended and cook for 3 minutes. Stir in the chicken broth slowly and stir. Simmer partially covered for about 20 minutes. Add the cream and salt and pepper and stir until warm. You may not need the salt as the chicken broth, if canned, may have enough salt already in it.
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Recipe Name: Tom´s Cove Clam Chowder
Serves: 8 Prep Time: 1 hour
Comments: Now here is one of the most fantastic clam chowders I have ever eaten. Direct from Tom´s Cove, Cape May, NJ.
Ingredients:
3 Bacon slices, diced
1 c Onion, sliced and chopped
3½ c Tomatoes
5 c Hot water
2 doz Clams, reserve juice
1 t Thyme, dried
3 c Potatoes, diced small
¼ T Parsley, chopped
½ t Salt
½ t Pepper

Fry bacon in a soup pot until crisp. Break into pieces and return to pot and then stir in the thyme and onions and cook. Add the potatoes, tomatoes, water, salt and pepper. Cover the kettle and cook until the potatoes are done, but not mushy. Cut the clams into small pieces and add (with their juices) to the pot with the parsley and another 2 t thyme. Simmer. Eat. Enjoy!
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Recipe Name: Cheese Vegetable Chowder
Serves: 8 Prep Time: 30 min
Comments: The recipe calls for processed cheese, but who knows what that means. Use the cheese you like, but she probably used a cheddar.
Ingredients:
3 c Cabbage, diced
4 T Butter
1 med Carrot, shredded
1 med Onion, diced
4 c Milk
¼ t Pepper
1 Bouillon cube, chicken
1 c Cheese

In a 4 quart saucepan over medium heat, cook first 4 ingredients until vegetables are tender, stirring occasionally. Stir in milk, pepper and bouillon cube and heat to a slow boil. Remove saucepan from heat and stir in the shredded cheese.
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Recipe Name: Carrot Soup
Serves: 6 Prep Time: 40 min
Ingredients:
3 T Butter
8 Carrots, sliced
1 Onion, diced
Dash Thyme
8 c Chicken broth
1/3 c Rice
Salt and pepper to taste

In a saucepan, melt the butter and add the carrots, onion and thyme and cover "the pan with wax paper greased with butter". (I don´t know why waxed paper) Cook 10 minutes over low heat. Puree the mixture in a blender or food processor. Return to the saucepan and add the chicken broth and rice. Cook for another 30 minutes.
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Recipe Name: Blender Corn Pudding
Serves: 8 Prep Time: 50 min
Oven Temp: 375ºF Oven Time: 45 min
Comments: Ok ... Not quite a soup, but where else am I to place this? The original recipe was from Peggy Wilson (Mom´s sister?)
Ingredients:
2 c Corn, whole kernel
1 T Flour
2 T Sugar
¾ t Salt
¾ c Milk
½ c Butter, softened
2 Eggs

Place all in a blender and blend for 10 seconds only. Place in a greased baking dish - no lid - and bake for 45 minutes at 375ºF.
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Recipe Name: Corn Bread
Serves: 12 Prep Time: 30 min
Oven Temp: 425ºF Oven Time: 20 min
Comments: For an additional taste, try adding the equivalent of 1 cup of either fresh corn cut off the cob or some canned corn.
Ingredients:
1 c Cornmeal, enriched
1 c Flour, all-purpose and unsifted
1 T Baking powder
½ t Salt
1 c Milk, whole
1 Egg
¼ c Vegetable oil

Pre-heat oven to 425ºF and grease an 8" square baking dish. In a medium bowl, combine cornmeal, flour, baking powder and salt. Add milk, egg and oil; mix until smooth. Pour the batter into the prepared baking dish. Bake about 20 minutes or until a wooden pick inserted into the center comes out clean. Cut into squares and serve warm with butter or cool and use to make corn-bread stuffing.
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Recipe Name: Green Bean Soup
Serves: 6 Prep Time: 45 min
Ingredients:
3 T Butter
6 Scallions, including greens, diced
2 T Rice, uncooked or 2 c Potatoes, peeled and diced
4 c Chicken stock
1# Green beans, stem end removed
1 T Summer savory, chopped
2 c Milk, heat to boiling point
Salt
Pepper, fresh ground

Melt the butter in a 3 quart saucepan and add scallions and cook gently without browning. Add rice or potato and stir into the butter. Add the chicken stock and bring to a boil. Reduce the heat to medium and cook until the rice is done, about 20 minutes. Add the beans and savory and cook briskly for about another 10 minutes or until the beans are just tender and bright green. Remove the soup from the heat and puree in a food processor. Return the soup to the saucepan and add the hot milk. Season with salt and pepper. Serve hot or cold.
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Recipe Name: Broccoli Soup #1
Serves: 8 Prep Time: 30 min
Ingredients:
1½ # Broccoli, fresh and cut up and chopped
27½ oz Chicken broth
1 med Onion, quartered
2 T Butter
1 - 2 t Curry powder
Dash pepper
2 T Lime juice
8 Lemon slices
½ c Sour cream
1 T Chives

Place the broccoli, chicken broth, onion, butter, curry powder and pepper in a saucepan and boil for 8 - 12 minutes, or until the broccoli is done, but still bright green. Place in a blender or food processor and add the lemon, sour cream and chives. Blend until smooth with some chunky broccoli visible. Add the lime juice and serve.
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I hope you have been keeping tabs on the amount of butter - not margarine - being used and milk, which, understanding the time period, was not 2% or 1% of today. Use the ingredients as stated or the final product will change into something completely different. It would be like frying an egg without any butter or whatever you use. Keep that in mind.

Recipe Name: Broccoli Soup #2
Serves:8 Prep Time: 20 min
Comments: No, this is not the same as the above recipe. She sure did like her broccoli. Wait until we get to the zucchini!
Ingredients:
1 Broccoli head, cut up
¾ c Celery, diced
¾ c Onion, diced
1 c Chicken broth
1 c Milk
Dash Worcestershire sauce
Salt and pepper to taste
1 c Rich milk (thickened with cornstarch)

Cook the broccoli until tender. Sauté the celery and the onion in 1 T butter. Add everything to a blender and blend until broccoli is chunky. Return to the saucepan and heat throughout, but do not boil. Serve hot.
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Recipe Name: Mile High Biscuits
Serves: 12 Prep Time: 25 min
Oven Temp: 450ºF Oven Time: 15 min
Ingredients:
3 c Flour, all-purpose
2 T Sugar
1 T plus 1 2 t Baking powder
¾ t Cream of Tartar
¾ t Salt
¾ c Shortening
1 Egg, beaten
¾ c Milk

Combine first 5 ingredients, mixing well. Cut in the shortening with a pastry knife until the mixture resembles source meal. Combine the egg and milk; add flour mixture, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 8 - 10 times. Roll dough to 1" thickness; cut with a 2½ inch biscuit cutter. Place biscuits on ungreased baking sheet and bake at 450ºF for 15 minutes or until golden brown.
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The next two recipes for, what else but Broccoli Soup, came from the News Journal (Wilmington, Delaware) and was dated Wednesday, May 4, 1988. But the interesting thing is that on the reverse side of the recipe is an article entitled, "Derby Day is good excuse for a picnic". Now I know Mom and Pop did have many Kentucky Derby parties, but what a better idea than to have a rich soup. Its easy and quick to prepare and will keep warm for some time. Just a thought.

Recipe Name: Creamy Broccoli Stalk Soup
Serves:8 Prep Time: 30 min
Ingredients:
4 Broccoli stalks
1 Carrot
1 med Onion
1 Celery rib
2 T Butter
2 T Flour
2 c Chicken broth
2 c Milk or Half and Half
1½ c Water
½ t Salt
¼ t Pepper

Cut about 1" from bottom of broccoli stalk and discard. In the water cook the broccoli, carrot, onion and celery stalk until tender. Place in blender and puree. Melt the butter in a large pan. Stir in the flour to make a roux. Add the broccoli puree, chicken stock and Half and Half. Heat thoroughly. Season to taste and garnish with broccoli florets.
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Recipe Name: Cream of Broccoli Soup
Serves:8 Prep Time: 24 hours
Ingredients:
3 Broccoli stalks
3 T Butter
1 Celery rib, chopped
1 Onion, sliced
1 qt Chicken stock
1 T Salt
3 (more) T Butter
4 T Flour
2 c Milk
½ t MSG
¼ t Cayenne
¼ t Marjoram
½ t Pepper
½ t Worcestershire

Cut florets from broccoli and reserve. Chop remaining stalks coarsely. Sauté in 3 T butter with the celery and the onion for 10 - 15 minutes. Add chicken stock and salt and simmer 15 - 20 minutes. Remove vegetables to a blender and use enough stock to permit efficient blending. Return to the stock in the saucepan. Add broccoli florets chopped fine and simmer for 10 minutes. In a large pan, melt the butter, stir in flour to make a roux, then slowly add milk continuing to stir to make a cream sauce. Slowly add the soup to the sauce, stirring constantly and heat on low heat. Add the seasonings and adjust to your preference. Avoid boiling. Best when re-heated the next day.
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Recipe Name: Broccoli Bisque
Serves:8    Prep Time: 20 min
Comments: This recipe had gotten wet and the ink has run.
Ingredients:
1½ # Broccoli
10¾ oz Chicken broth
1 med Onion, quartered
2 T Butter
1 t Salt
1 - 2 t Curry powder
2 T Lemon juice

Place all ingredients except the lemon juice in a large pot. Bring to a boil, reduce heat and simmer for 8 - 10 minutes or until vegetables are just tender. Place half of the broccoli and stock in a blender and blend. Repeat with the other half. Stir in the lemon juice. (The ink ran from here out) Place in the refrigerator for at least 4 hours and serve cold. May also be re-heated and served hot.
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Recipe Name: Banana Bread
Yield: 1 loaf   Prep Time: 1½ hour
Oven Temp: 350ºF    Oven Time: 1 hour
Ingredients:
½ c Butter
1 c Sugar
1 c Bananas, mashed
3 T Buttermilk
2 Eggs
1 T Baking soda
2 c Flour
Dash salt
1 t Vanilla
½ c Nuts, chopped

Cream butter and sugar and add the bananas. Add the buttermilk and eggs then the dry ingredients. Mix well. Add the vanilla and nuts. Mix thoroughly. Pour batter into a loaf pan and bake 1 hour or until fully baked at 350ºF.
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Recipe Name: Standard Fritter Batter
Comments: I remember Grandma Young making these. I remember Mom trying to make these. (Ooops!). The shortening is probably butter.
Ingredients:
2 Eggs
1 c Milk, whole!!!!
1 c Flour
1 t Baking powder
1 t Salt
2 t Shortening, melted
1 t Sugar

In a large bowl, combine all ingredients. Cut in about 2 c corn - fresh is best! In a fry pan with 1 T Crisco, drop in about 4 T of batter per fritter. Fry on both sides until golden brown. Great with sliced tomatoes.
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Recipe Name: Three-Fish Soup
Serves:8 Prep Time: 30 min
Ingredients:
2 # Potatoes, chunked
2½ c Milk
Salt and pepper to taste
1 med Onion, sliced
1 Bay leaf
1# Whiting, skinned and boned and cut into large pieces
½ # Mackerel, bluefish, salmon or other fat fish skinned, boned and cut into large pieces
½ c Heavy cream
4 T Butter
1 handful of Dill (Mother had medium sized hands)

Boil potatoes in milk until tender but not mushy. Add salt and pepper to taste. Place onion in casserole with bay leaf. Add the fish and cover almost entirely with water and bring to a boil, then simmer until fish becomes flaky. Transfer fish pieces to potatoes and milk. Stir in fish cooking liquid and also add to the potatoes and milk. Add cream, butter and chopped dill while soup is still hot and serve.
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Recipe Name: Fish Chowder
Serves: 10 Prep Time: 25 min
Ingredients:
1½# Haddock, flounder or cod, fillets
1 lg Onion, diced
2 lg Potatoes, diced
2 Celery stalks, diced fine
1 qt skim milk
2 T Butter
½ t Salt
¼ t Pepper
¼ t Thyme
2 T Cornstarch

Place fish in a large saucepan. Cover with water and cook until fish falls apart easily. Add onion, potatoes, and celery; simmer until vegetables are tender. Add milk, butter, salt, pepper and thyme. Simmer and stir until butter is melted. Stir cornstarch with just enough water to make a smooth thin paste; spoon some of the hot soup liquid into this paste, stirring until smooth. Pour cornstarch mixture into the soup, stirring constantly until soup thickens slightly.
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Recipe Name: Lentil Vegetable Soup
Serves: 6 Prep Time: 1½ hour
Ingredients:
1# Lentils
2½ qts Water
3 T Olive oil
1 lg Onion, chopped
2 lg Garlic cloves, pressed
½ c Parsley, minced
1 t Oregano
1 t Basil
1 Carrot, diced
2 Celery ribs, diced
3 T Tomato paste
¼ c Red wine vinegar
Salt
Pepper

Rinse lentils. Combine lentils and water in a large soup pot and bring to a boil. Reduce heat, cover and simmer for 40 minutes. Meanwhile, heat oil and sauté onion with garlic, parsley, oregano and basil until onions are soft. After the lentils cook for 30 minutes, add the sautéed vegetables with the carrot, celery and tomato paste. Simmer until vegetables and lentils are tender. Add more water if necessary to keep the mixture soupy. When vegetables are tender, add the vinegar, salt and pepper and hot peppers to taste.
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Recipe Name: Potato Leek Soup
Serves: 14 Prep Time: 1 hour
Ingredients:
1½# Leeks
2 med Onions, quartered
9 c Chicken broth or stock
3¾# Potatoes
½ t Black pepper

Clean and slice thin the leeks and include about 1" of the green top. Peel and cube the potatoes. Put the leeks, onions and broth in a soup pot. Bring to a boil then reduce heat; cover. Simmer for 25 minutes. Add the potatoes; return to a boil. Cover and simmer for 20 minutes or until potatoes are tender. Process in a blender until smooth. Stir in the pepper.
This soup can be frozen for storage. Re-heat slowly, covered.
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Recipe Name: Blueberry Muffins
Yield: 24 Prep Time: 45 min
Oven Temp: 400ºF Oven Time: 25 min
Comments: Try adding a little of the juice from the blueberries. Adds color and a great blueberry flavor.
Ingredients:
1 Egg
2 c Milk
¼ c Vegetable oil
1 2 c Flour
2 c Sugar
2 t Baking powder
2 t Salt
1 c Blueberries

In a bowl, mix the egg, milk, vegetable oil, flour, sugar, baking powder and salt until well blended. Add the blueberries. Grease a muffin tin and fill each cup to about ¾ full. Bake for 20 - 25 minutes at 400F or until the tops are golden brown.
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Recipe Name: Orange - Walnut Muffins
Yield: 24 Prep Time: 30 min
Oven Temp: 425ºF Oven Time: 20 min
Ingredients:
2 c All-Purpose flour
¼ t Salt
3 t Baking powder
½ c Sugar
1/3 c Walnuts, chopped
2 Eggs
½ c Orange juice
1 Orange, grated peel
½ c Milk
4 T Butter, softened

Butter the cups of a muffin tin. Pre-heat the oven to 425ºF. Sift together the flour, salt, baking powder and sugar. Add the chopped walnuts. In a separate bowl, beat the eggs lightly then add the orange juice, grated orange peel, milk and butter. Beat to just blend together. Combine with the dry ingredients quickly and stir until blended. Spoon into molds ¾ full and bake for 15 - 20 minutes until golden.
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Recipe Name: Bran Muffins (Idaho)
Yield: 24    Prep Time: 30 min
Oven Temp: 400ºF    Oven Time: 20 min
Comments: This is a recipe that Robin sent to Mom.
Ingredients:
2 c Nabisco Bran cereal
4 c Kellogs All Bran cereal
1 qt Buttermilk
3 T Sugar
½ c Butter
1 t Salt
5 c Flour
2 t Baking soda
4 Eggs
Currents

Mix the cereals together. In a separate bowl sift together the flour, sugar and salt. Add the remaining ingredients and mix well. Add to the bran. Blend well. Spoon into a greased muffin tin. Bake 20 minutes at 400ºF. These will keep 6 weeks.
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Recipe Name: Spinach Soup
Serves: 6    Prep Time: 30 min
Ingredients:
3# Spinach, stems removed and washed
2 oz Unsalted butter
1½ c Onion, chopped
2 c Chicken stock or broth
2 c Milk
Salt
Pepper
Dash nutmeg
1 Lemon, sliced thin
Chives, chopped

Place the spinach in a pot with the water from the leaves. Cover and cook over high heat until the spinach is wilted. (This won´t take long) Sauté the onion in the butter until golden. Drain the spinach reserving the liquid and place in a food processor along with the onion. Puree until smooth. Return to the pot and stir in the chicken broth, milk, and spinach liquid. Bring to a simmer. Add salt, pepper and nutmeg. Place the soup into individual bowls for serving. Float a thin slice of lemon on top and sprinkle with chopped chives.
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Recipe Name: Cream of Broccoli Soup #2
Serves: 8-10 Prep Time: 45 min
Ingredients:
1½# Broccoli
5 c Chicken stock
¼ c Butter
2 T Onion, chopped
3 Celery ribs, minced
¼ c Flour
2 c Cream, heavy
¼ c Nutmeg
Salt and Paprika
Parmesan cheese

Wash the broccoli and cut off the florets; set them aside. Peel the stems and chop them coarsely. Put the chopped stems in a large saucepan and cover with the chicken stock and bring to a boil. Simmer for 30 minutes. Drain the stems and reserve the liquid. Put the stems through a blender with 1 cup of the chicken stock; puree and set aside. Put the florets into the remaining chicken stock and bring to a boil; simmer for 5 - 7 minutes. Melt the butter in a saucepan and sauté the onion and celery for about 5 minutes. Stir in the flour and cook for 3 - 4 minutes. Slowly stir in the chicken stock with the florets and bring to the boiling point. Add the broccoli puree mixture and add scalded cream. Bring to the boiling point and add the nutmeg, salt and paprika to taste. Serve at once with a dusting of parmesan cheese.
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Recipe Name: Baked Lima Bean Soup
Serves: 6 - 8 Prep Time: 4 hours
Comments: Now here is a great way to get rid of that leftover ham.
Ingredients:
2 c Lime beans, dried
4 T Oil
2 T Butter
Chunks of leftover ham plus bone
4 Onions, quartered
1 c Tomatoes, canned or fresh ones
3 Garlic cloves, minced
1 c Celery, finely chopped
2 qts Water, boiling
1 t Salt
1 T Worcestershire sauce
Pepper, black and freshly ground

Soak the beans overnight and leave them in the soaking water. Rub off the skins with your hands under water. Put the beans and liquid into a 4-qt saucepan with all the remaining ingredients. Bring the soup to a boil and cook, covered, over low heat for 3 - 4 hours. Stir from time to time to prevent scorching and add more boiling water if necessary to prevent sticking. Do not strain the soup. Serve as-is and garnish with croutons if desired.
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Recipe Name: Canadian Ham and Pea Soup
Serves: 8 Prep Time: 24 hours
Comments: Now here is a hearty, Fall soup.
Ingredients:
1 Ham bone, meaty
&frac2/3; c Onion, chopped
&frac2/3; c Celery, chopped
1 # Split green peas, quick cooking and dried
4 qt Water
t Summer savory
� t Ginger, ground
� t Pepper, black

Trim any excess fat from the ham bone. In a 6-quart kettle, render a few pieces of the fat to yield 2-3 T of drippings. Discard the trimmings and sauté the onion and celery in the drippings until golden.
Add all the remaining ingredients, including the ham bone with the meat on it. Cover and simmer slowly for 4 - 5 hours, stirring now and then. Uncover for the last hour to reduce the liquid. Cool and chill over night. Cut the meat into bite sized pieces and discard the bone. Return the meat to the soup, cover and heat to simmering. The soup should be quite thick. Boil uncovered to thicken further, if necessary. Taste for seasoning and adjust to taste.
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Maybe that was the ham and split pea soup that I remember her making. I can also remember Mom making a ham and lentil soup that was great. But, I can not find that recipe. I don´t think it was that complicated; just another way to use up the left over ham. But try the above soup, it is hearty and "bone stickin" thick!

Recipe Name: Zucchini Bread
Yield: 2 loaves Prep Time: 1 hour
Oven Temp: 375ºF Oven Time: 1 hour
Ingredients:
3 Eggs
1 c Vegetable oil
1½ c Sugar
3 med Zucchini
2 t Vanilla
2 c All-Purpose flour, sifted
¼ t Baking powder
2 t Baking soda
3 t Cinnamon, ground
1 t Salt
1 c Raisins
1 c Walnuts, chopped

Grate the zucchini and drain well to yield about 2 cups. Beat the eggs lightly in a large bowl then stir in the oil, sugar, zucchini and vanilla. Sift the flour, baking powder, baking soda, cinnamon and salt onto waxed paper. Stir into the egg mixture until well blended; stir in the raisins and walnuts. Spoon the batter into 2 well greased 8x5x3" loaf pans. Bake in a moderate oven 375ºF for 1 hour or until centers spring back when lightly pressed with fingertips. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
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Recipe Name: Mom´s Rolls
Yield: 4 - 5 doz Prep Time: 2½ hrs
Oven Temp: 400ºF Oven Time: 12 min
Comments: Ok, here they are! The ever famous "Mom´s Rolls". These are an old family recipe and I believe that my Grandmother Wilson gave the recipe to Mom. Don´t burn the bottoms!
Ingredients:
2 c Boiling water
1 T Salt
2 T Crisco
½ c Sugar
4 c Flour (3 - 4 c Flour depending on how heavy you want them)
2 Yeast cakes
¼ c Water
1 t Sugar
2 Eggs

Combine the 2 cups boiling water, 1 T salt, 2 T Crisco and ½ cup sugar. Cool to luke warm. Prepare the yeast cakes in ¼ cup water and 1 t sugar to proof. In a mixer, combine the boiling water mixture, proofed yeast and 4 cups flour. Beat hard for 10 minutes. Slowly add in the 3 - 4 cups of flour and mix by hand until the dough is a little sticky. Place in a bowl and cover with greased waxed paper. Refrigerate and let rise for 2 hours. Prepare greased muffin tins and place a ball of the dough in each compartment. Bake at 400°F for 10 -12 minutes, or until golden brown on the top. Do Not Burn The Bottoms! It is rumored that at least one member of the family has the distinction of being the "Roll Bottom Checker" and the cook will be severely chastised for burning the bottoms and the date so marked on the calendar. Beware!
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