Greatest Recipes

3 md Leeks — white only, sliced

-fine 1 md Onion — diced

2 tb Butter

4 md Potatoes — peeled and diced

4 c Chicken stock

1 1/2 c Heavy cream

Salt and freshly ground -pepper ds Nutmeg 3 oz Prepared horseradish or to

-taste —–GARNISH—– 1/4 lb Smoked salmon — julieened

1 tb Fresh dill — chopped

4 tb Pickled red cabbage

1 oz Sevruga caviar

In a soup pot, saute leeks and onion in butter for 3 minutes. Add potatoes and chicken stock. Bring to a boil and simmer 20 minutes. Put through a sieve or into a blender to puree, and add heavy cream. Season with salt, pepper and nutmeg. Add horseradish and stain the soup if desired. Chill in an ice bath and refrigerate. Just prior to serving, ladle into bowls and garnish with salmon, dill, pickled cabbage and caviar. Nutritional info per serving: 331 cal; 10g pro, 27g carb, 22g fat (57%) Source: Cafe des Artistes, Key West, Fl Miami Herald. 4/11/96

1/2 c Flour

2 Beaten eggs

1/2 c Buttermilk

1 tb Dijon mustard

2 c Crushed cornflakes

6 Chicken legs or thighs

Dip chicken pieces in flour then beaten eggs and then in crumb mixture. Bake in hot oven 425 F about 25 minutes.

Ingredients: 2 tsp olive oil

1 small onion — chopped

1 small zucchini — diced

1 tomato — peeled, diced

1 cup tomato juice

1 cup chicken or vegetable stock

1/2 tsp granulated sugar

1/4 tsp. dried oregano and basil

1/2 cup corn kernels

Method: In saucepan, heat oil over medium heat. Cook onion and zucchini, stirring occasionally, 3 minutes.

Add tomato, tomato juice, stock, sugar, oregano and basil. Bring to boil. Reduce heat and simmer 5 minutes.

Add corn; simmer 2 to 4 minutes or until heated through. Season with salt and pepper to taste.

Serves 2

1 Pound chopped beef(1/2kg)

20 oz Chopped chicken(50-60dkg)

S&p to taste 1 Onion

2 Carrots

1 Celery heart

1 Or 2 grn.peppers

1 Or 2 tomatoes

5 oz Mushroom(15dkg)

1 Egg

4 oz Flour(12 dkg)

BETJARENSUPPE AUF BAKONYER ART put 1/2kg of chopped beef into cold water and bring to a boil,than skim the scum off the top.After 20-25 minutes add 50-60dkg of chopped chicken.Season with S&P and onion.When half cooked,add

some carrots and parsnips cut into slivers,a celery heart,1 or 2 grn.peppers and tomatoes and 15 dkg of chopped mushrooms.Out of this make a broth.Than make ribbon noodles from 1 egg and 12 dkg of flour.Put them in the soup to cook.Serve with sour cream or sour milk. Check the math!!!!!!!!!!

1 tb Oil

1 md Onion — sliced

1 lb Beets

- peeled and coarsely diced, 1 qt Chicken stock — or canned

- low-sodium chicken broth 1 t Salt

3/4 c Plain yogurt

3 tb Chopped fresh dill

HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

32 Asparagus spears

1/2 lb Fresh morels; halved,

– cleaned and trimmed 1/4 oz Dried porcini mushrooms

1 c Chicken stock or water

1/4 c Balsamic vinegar

Trim and blanch asparagus until tender and stop the cooking by immersing in cold water. Drain and reserve. Soak porcini in stock or water. Bring to a boil and reduce volume to 1/4 cup. Strain. In blender, combine balsamic vinegar and the mushroom soaking water. Emulsify oil into base and season with salt and pepper. Steam asparagus for 1 minute to rewarm and arrange on warm plates. Saute morels in butter until they release their juices. Increase heat and saute 2-3 minutes. Toss morels in 2/3 of the vinaigrette. Divide among the spears and drizzle a little vinaigrette around each. Nutritional Info Per Serving: Protein: 4 gr. (7%); Carbohydrates: 12 gr. (21%); Fat: 18.5 gr. (72%); Calories: 215; Sodium: 444 mg.; Cholesterol: 4 mg. Exchanges: 2 Vegetable, 3.5 Fat Serves 4

Copyright Whole Foods Market, 1995, wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias