Remember Parker House Yeast Rolls?

We all still love them. And we enjoy simple tips like this to kick up a basic stew recipe.

The Hill team likes to serve this as an early Sunday night supper. This could be a perfect meal after taking down holiday decorations, with the kitchen scented with stew and bread.

About 20 minutes before serving your favorite beef stew, place frozen Parker House Yeast Rolls on top of the stew mixture.

Bake about 20 minutes at 350 degrees or until the rolls are puffy and golden.

There it is, a tasty, one-dish meal for the cool evenings.

We like this with cider, especially if you add apples to your stew recipe.

We also enjoy a simple red wine. Dancing Bull Zin pairs well, or a South African Shiraz, such as Golden Kaan. To us, it taste like ripe red berries with a hint of spice.

Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.