Greatest Recipes

4 Medium-size leeks (about 1

-pound) 2 ts Non-diet, tub style

-margarine 3 1/4 c Chicken stock or broth

-(defatted), divided 3 1/2 c Peeled and diced potatoes

-(1-1/2 pounds) 3 c Broccoli florets

1/4 ts White pepper

1 1/2 c Whole milk

Salt to taste 1 tb Lemon juice

1 To 2 tsp. finely chopped

-chives for garnish -(optional) Thoroughly was leek leaves, which tend to collect sand. Trim off and discard root ends and all but about 1 inch of green tops. Peel off and discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise into 1/2 inch pieces. In Dutch oven or large saucepan, melt margarine over medium heat. Add leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10 minutes, until leeks are tender but not browned. If liquid begins to evaporate, lower heat slightly and add more stock. Add remaining chicken stock, potatoes, broccoli and pepper. Lower heat, cover, and simmer about 11-14 minutes, until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed 10 seconds. Then raise speed to high and puree until completely smooth. Return puree to pot in which it was cooked. Add milk; stir to mix well. Simmer an additional 4 - 5 minutes. Refrigerate about 5 hours. Before serving stir in lemon juice and add salt, if desired. Garnish with chopped chives. Yield: 8 servings, each containing 163 calories, 6.7 grams protein; 2.8 grams fat; and 5 milligrams cholesterol.

From: Skinny Soups by Ruth Glick and Nancy Baggett Asbury Park Press 08/26/92 Shared By: Pat Stockett

10 oz Fresh brussels sprouts,

-trimmed OR 10 oz. pkge. -frozen brussels sprouts, -thawed 1/2 lb Kielbasa or other smoked

-sausage, slice 1/4 “thick 6 tb Minced onion

2 sm Boiling potatoes, cut into

-1/2 inch cubes 2 c Chicken broth

1 c Water

Reserve 1/2 cup of the smallest brussels sprouts and in a food processor chop coarse the remaining brussels sprouts. In a large saucepan brown the sausage over moderately high heat, turning it, and drain it on paper towels. In the fat remaining in the saucepan cook the onion over moderately low heat, stirring, until it is softened and add the chopped brussels sprouts, the sausage, the potatoes, the broth, and the water. Bring the liquid to a boil and simmer the soup for 15 to 20 minutes, or until the vegetables are tender. Divide the soup between 2 heated bowls. Makes 4 cups, serving 2. Typed in MMformat by Cindy Hartlin

Source: Gourmet’s Short Order —–

1 t Olive oil

3 c Peeled and cubed butternut

Squash (about 1 lb) Salt & freshly ground black Pepper 1 1/4 c Defatted reduced-sodium

Chicken stock 1 T Butter

2 c Peeled, diced carrots

2 c Peeled, diced parsnips

1 t Sugar

2 lg Leeks, trimmed (all but 2″

Of green removed), cleaned And chopped Freshly grated nutmeg to Taste Preheat oven to 350 degrees. In a shallow roasting pan on the stovetop, heat olive oil over medium heat. Add squash, season with salt and pepper and toss gently. Add 1/2 c of the stock and transfer the pan to the oven. Bake for 15 minutes, or until squash is just tender; do not over cook. Meanwhile,

in a large nonstick skillet, heat butter oven medium heat. Add carrots, parsnips, sugar and salt and pepper to taste; cook until the vegetables are lightly browned, about 3 minutes. Add 1/2 c of the stock, cover the pan and simmer until tender, about 10 minutes. Transfer to a dish and set aside. Add leeks and the remaining 1/4 c stock to the skillet, season with salt and pepper, cover the pan and simmer until tender, about 10 minutes. Add the reserved squash, carrots and parsnips and toss gently. Taste and adjust seasonings, adding a grating of nutmeg. Simmer for an additional 3 to 4 minutes to warm through before serving.

2 lb Carrots

1 Potato

3 oz Unsalted butter

1 sm Onion, peeled and diced

1 tb Chopped garlic

1 t Ground coriander

4 c Chicken broth

1/2 ts Sugar

1/4 ts Salt

2 c Milk

Freshly ground black pepper 2 tb Dry sherry (or 3)

1/2 c Sour cream

1/4 c Chopped fresh cilantro

Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6 cups). Peel the potato and cut into small cubes (about 1 1/2 cups). In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and suate while stirring occasionally, until translucent, 5-6 minutes. Add the garlic and saute while stirring until beginning to change color, 20-30 seconds. Add the carrots, potatoes, and coriander and saute, stirring a couple of times, for about 2-3 minutes. Add te chicken broth, sugar and salt and, over medium heat bring to a simmer, lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.a food processor with its metal blade attached, or a blender, process the vegetables in small batches, with their broth, until a smooth puree (soup may be made ahead to this point; cover and refrigerate). Return to the saucepan and add the milk and pepper to taste. Place over medium heat and heat almost to a boil. taste for seasoning and adjust as necessary. If too thick, add more milk. Just before serving, stir in the sherry to your taste. To serve: ladle into warm soup bowls. Top each bowl with 1-2 spoonfuls sour cream and a generous sprinkling of chopped cilantro. Submitted By RHOMMEL <RHOMMEL@IX.NETCOM.COM> On WED, 15 NOV 1995 172444 ~0500

1/2 lg Breast, chicken (about 5

– ounces) boned, skinned — cut into 1-inch pieces 1 lg Egg white

1/4 c Cream, whipping

2 tb Wine, Port

1/2 ts Salt

Pepper, white, ground 2 tb Carrot, finely diced

– (brunoise cut - 1/8″ — cubes) 2 tb Leek, finely diced (white

– part only) 2 tb Turnips, finely diced

1 1/2 tb Celery root, finely diced

– (celeriac) 2 md Mushrooms, diced

3 ea Sage, leaves, fresh,

– chopped (or a pinch of — dried) OR 1 pn Sage, dried

For Mousseline Stuffing: ======================== Puree chicken pieces in processor until smooth. Add egg white and process until smooth. With the processor running, add the cream in a thin stream - then add the Port wine, salt and pepper. Transfer to a bowl, and fold in the remaining stuffing ingredients. Adjust seasonings to taste, and chill, covered. Now go on to the next recipe and prepare the Pheasant Sauce. Source: New York’s Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York

2 tb Olive Oil

4 Boneless Pork Chops, trimmed

1 Small onion, sliced thin

1 Clove of Garlic, minced

1 Tart Cooking Apple

1 Small Sweet Red Pepper

1/2 c Chicken Stock

1 t Cornstarch

1 t Curry Powder

1/2 t Ground Cumin

1/2 t Cinnamon

Salt Freshly Ground Black Pepper Chopped Parsley or Coriander * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavoured with chopped green onions and raisins. Serves 4. From The Gazette, 91/02/20.