KITCHEN TABLE

Enlarge Image Image Gallery

Herbed Dinner Rolls

Phebe A. Durand
Cortez, Colorado
Makes 16 to 32 rolls

These rolls are delicious served hot; they stay moist and light as they cool.

2 eight-ounce packages crescent dinner rolls
1 egg white, slightly beaten
3 tablespoons Parmesan cheese
1/4 teaspoon thyme leaves
Poppy seeds

Preheat the oven to 375°. Separate the dough from each package into four rectangles and press to close the diagonal marks. Brush four rectangles with egg white.

Combine the cheese and thyme and sprinkle over the egg-brushed rectangles. Top with the remaining rectangles. Cut each stack in half lengthwise, then crosswise. If desired, cut each quarter diagonally into two triangles. Brush the tops with egg white and sprinkle with poppy seeds.

Bake the rolls on a cookie sheet for 10 to 15 minutes or until the tops are golden.

Free Me Soup

George Sor
Republic of South Africa
Serves 4

Avocados give this green soup a creamy smoothness.

1 medium onion, finely chopped
1 medium stalk celery, finely chopped
1 large leek, finely chopped
l cup water
4 cloves
7 large spinach leaves, finely chopped
1 tablespoon finely chopped chives
2 large ripe avocados
1 tablespoon lemon juice
1 tablespoon paprika
Pinch of ground mace
Salt and pepper to taste
4 cups chicken stock
1 cup cream
1 tablespoon fresh chervil
2 teaspoons dried mint

Place the onion, celery, leek, and cloves in a saucepan, and bring to a boil. Remove the cloves. Add the spinach and chives. Simmer for 7 minutes or until the vegetables are tender.

Peel and seed the avocados. In a medium bowl, mash them with the lemon juice, paprika, mace, salt, and pepper. Gradually blend in the cold chicken stock and whisk until the mixture is smooth. Add to the vegetable mixture and stir well.