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Herb Peel-Away Bread

3 1/2 cups flour 1/3 cup sugar 1 tsp. salt 2 pkgs. rapid-rise yeast 2 tblsp. grated Parmesan cheese 1 tblsp. parsley 1 tsp. ground thyme 1/2 tsp. sweet basil leaves 1/2 tsp. dill weed 1/2 tsp. rosemary 1 cup water 8 tblsp. butter, divided 1 egg

Set aside 1 cup of flour. In mixing bowl, combine 2 1//2 cups flour, sugar, salt, yeast, cheese, and herbs. Heat water and 4 tblsp. butter until hot to touch (125-130°F.). Stir in egg and enough reserved flour to make soft dough. Knead on lightly floured board for 4 minutes or until dough is smooth and elastic. Cover and let rest 10 minutes. Roll dough in 1/4-inch thickness. Cut with biscuit cutter and dip into melted butter. Place in bundt pan and arrange one row around tube and one row around outer edge. Cover and let rise in warm place until double in size, about 30 minutes. Bake at 375°F. for 20 to 25 minutes, or until done.

Great Potato Soup

4 cups cubed potatoes (about 6 potatoes) 4 cups water 1 cup thinly sliced carrots 1 cup finely chopped celery 1/2 cup diced onions 1 tsp. salt Broth 1/2 cup butter 1/2 cup flour 1 tsp. salt 2 cups milk 1/2 cup shredded cheddar or Colby cheese 2 cups diced ham

In Dutch oven or soup kettle, combine potatoes, water, carrots, celery, onion and 1 tsp. salt. Bring to a boil, reduce heat, and simmer until vegetables are tender. DO NOT DRAIN. Meanwhile, in saucepan, melt butter, whisk in flour and salt. Cook 1 minute. Gradually stir in milk and cheese. Cook until cheese is melted and mixture has thickened. Fold in ham. Stir into vegetables and broth. Simmer until ready to serve. Makes 6 servings.

Orange Pecan Pie