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Leek Salad

foodgirl — Wed, 24 Jun 2009 05:40:45 +0000

2 Servings
13 Medium Leeks
3 Tablespoons Wine Vinegar
1/2 Cup Olive Oil
3 Medium Scallion — chopped
2 Cloves Garlic — chopped
1 Tablespoon Parsley — snipped
1/4 Teaspoon Basil
1/4 Teaspoon Tarragon
3 Medium Hard Boiled Eggs — peeled

Simmer the leeks in water,10 minutes. Drain. cool and slice. combine all but eggs. Add leeks and toss. Garnish with the eggs.
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Tubettini and Brussel Sprout Soup

foodgirl — Wed, 24 Jun 2009 05:40:01 +0000

Serves 6
3 Tablespoons Butter
1 Large Leek — chopped
1 Large Potato — diced
Salt And Pepper — to taste
6 Cups Chicken Broth
1 Pint Brussel Sprouts — chopped
1/2 Cup Tubettini
3 Tablespoons Parsley — chopped
Double Gloucester Cheese — grated

In a large pot, saute in butter leeks, potatoes, salt and pepper for 2 minutes. stir in broth. bring to a boil, lower heat and simmer for 5 minutes. add sprouts, simmer 10 minutes or until vegetables are cooked. add pasta and simmer for 5 more minutes. add parsley and simmer for 1 minute. serve and pass the cheese.

Teisen Fel (Honey Cake)

foodgirl — Wed, 24 Jun 2009 05:38:46 +0000

Serves 4
4 Ounces Honey
1 Teaspoon Cinnamon
4 Ounces Brown Sugar
1 Medium Egg — Separated
1/2 Pound Flour
1/2 Teaspoon Baking Soda
4 Ounces Butter
Sugar

Combine flour, cinnamon and soda. Cream together, butter and brown sugar. Beat in egg yolk. Add honey gradually. Stir in flour mixture add milk if necessary. Beat egg white until stiff. Fold into mixture. Pour into a baking pan, sprinkle liberally with sugar. Bake at 400 degrees for 20 minutes.

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