FoodAskew |

Submitted by Julie Irvine
Serves 1

Ingredients

Directions

1. Place the baby leeks in a small saucepan with the olive oli until the leeks are soft.  Add the rest of the ingredients except for the chives, setting them aside.
2. Simmer until the peas are cooked through.  Add the chives to the pan & use a hand blender to blend until smooth, or your preferred consistency.
3. Serve with warm bread.

Chef’s Note: If you prefer the soup to be 100% Vegetarian, you can substitute vegetable stock for the chicken stock.  I prefer to serve with toasted sourdough.  A swirl of cream will make this look nicer and taste richer.

Submitted by Gary Floyd
Serves 8

Ingredients

Directions

1. In a medium to large saucepan combine onions, celery & potatoes. Pour clam juice over vegetables. Add enough water to barely cover vegetables. Bring to boil then reduce heat to medium & simmer until potatoes are tender (approximately 20 minutes).
2. Meanwhile, in a small sauce pan, melt butter. When melted, add flour, blend & cook for 2 minutes. Add half & half & cook, stirring until smooth & creamy. Drain vegetables, reserving liquid. Return vegetables to saucepan. Add clams & sauce mixture. Heat thoroughly (add reserved cooking liquid to make consistency to your taste.

Submitted by Alethea Bezuidenhout
Serves 6-10

Ingredients

Directions

1. Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
2. Lightly wash the unpeeled potatoes to remove any loose dirt. Place the potatoes in a clean plastic grocery bag. Loosely tie the bag once & cut a small slit in the bag about half way down. Cook the potatoes in the microwave for 15 minutes on high. When you think they’re done, stick a fork in and it should slide out easily and smoothly when done.
3. When the potatoes are done remove them from the bag carefully as they’ll be hot. Using a sharp knife, peel the loose skin from the potatoes. Cut up or dice the potatoes & place in a suitably sized bow.
4. Peel the hard boiled eggs & dice them finely. Add to the potatoes. Add salt & black pepper to taste. Add pickles, parsley, & enough mayonnaise to mix together with your preferred taste and moistness. Cover with plastic
   

Submitted by Marilyn Braunger

1. Mix together the chicken, celery, grapes, salt, & pecans.
2. Separately, mix together the Pace, honey, mayonnaise, & green onions.
3. Combine both mixes together.

Submitted by randilicious
Serves 2

1. To prepare sauce, in a large skillet combine 3 tbsp canola oil & flour little by little & mix to create a roux.  Stir in flour to absorb the oil.  Slowly whisk in the milk, & add Parmesan cheese & cheddar cheese.  Stir in the egg to thicken the sauce, but do not allow to boil.  Season with pepper, paprika, & Old Bay seasoning & remove from heat.
2. In a separate skillet, heat 2 tbsp canola oil.  Saute mushrooms in the oil until soft.
3. In the same skillet, saute the asparagus.
4. Preheat the oven broiler.  For each serving, put 2 slices of toast on a broiler-safe dish.  Cover toast with layer of slices of turkey/pork roast & mushrooms.  Smother each serving with sauce.
5. Place dish in broiler until the top of the sauce in speckled brown & bubbly.  Remove from broiler, add tomatoes, & cross cross 4 stalks of asparagus (per serving) over top, & serve.
6.  For each serving, slice up half an avocado & add as garnish.

Chef’s Note: The Kentucky Hot Brown retains a special place in my heart, as I was born in Kentucky.  Of course, I had to add in more of a California flavor (and a dash of my Maryland side too) to make it healthier.