Submitted by Julie Irvine
Serves 1
Ingredients
| 3 baby leeks, sliced |
|
1 tsp olive oil |
| 1½ c. boiling water |
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1 tbsp chicken stock |
| 1 c. petits pois (peas), frozen |
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1 tbsp cider vinegar |
| 1 tbsp chives, chopped |
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salt |
| black pepper |
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Directions
- 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.
- 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.
- 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 Vicki Johnson
Serves 6-8
Ingredients
| 4 tbsp butter |
|
4 tbsp all-purpose flour |
| 1 c. cream |
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1 c. chicken broth |
| 1 c. Mozzarella cheese, shredded |
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½ c. Parmigiano-Reggiano cheese, grated |
| 3 tbsp fresh parsley, finely minced |
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5 cloves garlic, finely minced |
| ¼ c. dry white wine |
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salt |
| black pepper |
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|
Directions
- On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
- Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
- Add salt & freshly ground black pepper to taste.
Submitted by Bonita “Bunny” Mason
Serves 6-8, Depending on size of fish
Ingredients
| 1 Alaskan salmon, approximately 6 lbs., cleaned |
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1 med. red onion, thinly sliced |
| 1 lemon, thinly sliced |
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4-5 sprigs flat leaf parsley |
| 1 tsp dried thyme |
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freshly ground black pepper |
| sea salt |
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Directions
- Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
- Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully.
- Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
- Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices.
- Remove skin if desired & served baked salmon at room temperature.
Submitted by Gary Floyd
Serves 8
Ingredients
| 13 oz. clams, minced (2 cans; reserve juice) |
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1 c. yellow onions, chopped |
| 1 c. celery, diced |
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2½ c. potatoes, diced |
| ¾ c. all-purpose flour |
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¾ c. butter |
| 1 qt. half & half |
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½ tsp granulated sugar |
| 1½ tsp salt |
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Dash black pepper |
Directions
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). - 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
| 6 eggs |
|
6-10 white potatoes |
| ¼ c. fresh flat-leaf parsley, finely chopped |
|
1 sm. jar sweet pickles |
| Mayonnaise |
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Salt |
| Black Pepper |
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|
Directions
- Hard boil the eggs. When done, set aside to cool. This can be done ahead of time.
- 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.
- 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.
- 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
