LEEK AND POTATO SOUP

6 medium Leeks
8 cups Chicken stock, either homemade or canned
4 medium Potatoes, peeled and chopped
1 clove Garlic, minced
1 cup 1% low-fat milk
To taste Salt
To taste Pepper
3 Tbl. Parsley or chives, minced, fresh

Trim leeks, leaving about 2 inches of green portion.  Cut lengthwise halfway through white portion.  Spread leeks apart; rinse will under cold running water. Slice thinly by hand or in food processor.  In a large saucepan combine leeks, chicken stock, potatoes and garlic.  Bring to a boil over medium-high heat; reduce heat.  Cover partially.  Simmer for 30 minutes or until vegetables are tender.  In a blender or food processor puree vegetable mixture.  Into a saucepan pour puree.  Heat to serving temperature over low heat.  Stir in milk and salt and pepper.  Into soup cups ladle soup.  Garnish with parsley.  Soup may be cooled, poured into freezer containers and frozen after pureeing.

Yield: 12 cups

NOTE: The base for this delicious soup freezes well; just thaw, add milk and serve hot or cold for a first course at a dinner party.  For a lunch main course, top soup with garlic croutons, baby shrimp and chopped chives or green onions.

Nutrition:

Calories: 94.0
Fat: 1.3 gr.
Calories from fat: 12.44

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Leek and Potato Soup Yum

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GOLDEN VEGETABLE SOUP

1 cup Water
1/2 cup Diced celery
1/2 cup Diced carrots
1/2 cup Chopped broccoli
1/2 cup Chopped cauliflower
1 ounce Diced onion
1/4 tsp. Salt
1/4 tsp. Pepper
1 Tbl. Flour
1 cup Skim, 1% or 2% milk
2 ounces Pasteurized process cheese spread, cubed

In a 2-quart saucepan, combine water and vegetables; heat to boiling. Reduce heat; simmer 15 minutes or until tender.  In tightly covered jar, shake salt, pepper, flour and milk until thoroughly mixed; stir into vegetable mixture.  Heat to boiling; boil and stir 1 minute until thickened.  Stir in cheese until melted.

Yield: 3 cups

TIP: Soup can be made in larger quantity and frozen.
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Golden Vegetable Soup Yum

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Per Snowman you wish to make:
3 thick slices of banana
1 grape
small thin piece of carrot
triangular piece of apple
Mini chocolate chips or small raisins
pretzle sticks
Optional: fruit leather strip

Line up the banana pieces for the body on the skewer.  Add the chocolate chips or raisins for eyes and buttons.  The carrot piece is for the nose and the pretzle sticks are for arms.  The grapes go on top of the wedge of apple (hat) as balls.  A slender strip of fruit leather can be used for a scarf.

Tip:Using a skewer, poke a hole in the apple first before building the snowman with the other pieces. 

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Fruit Snowmen Yum

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CRAZY CAKE

3 cups Flour
2 cups Sugar
1/3 cup Cocoa
2 tsp. Baking soda
1 tsp. Salt
2 Tbl. Vinegar
1 teaspoon Vanilla extract
3/4 cup Oil
2 cups Cold water
Sifter
9×13″ baking pan

Sift dry ingredients into a 9×13″ cake pan.  Make three wells.  Put 2 tablespoons vinegar in one well.  Put 1 teaspoon vanilla in the second well.  Put 3/4 cup oil in the third well.  Pour 2 cups cold water over everything.  Mix with a fork.

Bake at 350? for 30 to 35 minutes.

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Crazy Cake (no mixer needed) Yum

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SASSY GREEN BEANS
Low-carb – diabetic

3/4 pound Whole, fresh green beans
6 Tablespoons Tomato juice
6 Tablespoons Water
2 Tablespoons Onion, chopped
1 teaspoon Oregano
1/2 teaspoon Basil
1/2 teaspoon Garlic powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Romano or parmesan cheese, grated

Wash and cut green beans into 1-inch pieces.

In a saucepan, combine the beans, tomato juice, water, onion oregano, basil, garlic powder, salt, and pepper.

Cover, reduce heat, and simmer for 5 minutes.

Uncover and cook until green beans are tender.

Sprinkle with Romano cheese.

Yield: 3 to 4 servings

Nutritional information per serving:
5.7 grams of carbohydrates
2.4 grams of protein

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Sassy Green Beans (Diabetic and Low Carb.) Yum

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SPINACH SALAD IN TOMATO TULIPS
DRESSING
Serves 3             Serves 6
1 Tbl. 2 Tbls Tarragon vinegar
1 Tbl. 2 Tbls. Oil
1/2 tsp. 1 tsp. Dill weed
Scant 1/2 tsp. 3/4 tsp. Salt
1/8 tsp. 1/4 tsp. Garlic powder
1/8 tsp. 1/4 tsp. Dry mustard
Smidgeon Dash Pepper

SALAD
Serves 3             Serves 6
3/4 cup 1 1/2 cups Cooked rice (see below for directions)
5 oz. 10 oz. pkg. Frozen chopped spinach, thawed, *squeezed to drain
1/2 cup 1 cup Chopped tomato
1/4 cup 1/2 cup Sliced green onion
1/4 cup 1/2 cup Sliced celery
3 large 6 large Round tomatoes cut into tulip shape**
1 Tbl. 2 Tbls. Sunflower nuts (seeds)
Ricer

In a small bowl, combine dressing ingredients; mix well. In medium bowl, combine cooked rice, spinach, tomato, green onions and celery; mix well.  Pour dressing over salad; toss well.

Refrigerate 1 hour to blend flavors.  Spoon about 2/3 cup salad mixture into each tomato tulip.  Sprinkle with sunflower nuts.

Yield: 3 or 6 servings

* Use a ricer to remove the liquid from the spinach.
** To prepare tomato tulips, hollow out stem portion at center of each tomato.  Make 6 cuts from center of each tomato to outside, making sure not to cut through bottom skin.

PERFECT COOKED RICE
1 cup Long grain rice
3 cups Water
1 tsp. Salt
1 Tbl. Oil or butter

Bring all to boil.  Cover and simmer until moisture is gone ? 10 to 15 minutes (14 minutes is typically recommended).

Do not rinse enriched rice, as you will wash off the nutrients that have been added.  If it is not ?enriched? rice, you can wash it.  Some wild rice is recommended to be washed before using.  (Remember, wild rice is a grass and not true rice.)

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Spinach in Tomato Tulips for 3 or 6 servings Yum

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Beat 8 ounces light cream cheese and 1 cup pumpkin until smooth; add 1/4 cup sugar and 2 teaspoons pumpkin pie spice, and server as a dip for fruit and cookies or as a spread for toasted bagels.

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Pumpkin Dip Yum

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SATURDAY NIGHT SPECIAL

1 lb. Ground beef
8 oz. Pork and beans
2 cups Canned whole tomatoes, drained, cut into pieces ? remove cores (or use more if desired)
1 tsp. Salt
1 large Onion, thinly sliced
2 slices Bacon (raw), cut into pieces
1/4 cup Brown sugar

Brown meat in hot skillet.  Add pork and beans, tomatoes and salt. 

Pour half of the mixture into ungreased 7″ x 11″ baking dish; add layer of onion and cover with remaining beef mixture. 

Top with pieces of bacon; sprinkle top with brown sugar. 

Bake at 350 degrees for 1 hour, uncovered.

Yield: 8 servings

This has been a family favorite for many years.  I serve it with baked potatoes.  This freezes well for future use if doubled or made ahead to serve later without doubling.

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I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@sbcglobal.net

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Saturday Night Special Yum

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