Recipes

Makes 8 servings

• 3 c sliced leeks
• 3 c diced peeled potatoes
• 2 qts water
• 1 Tbsp salt
• 1/4 c heavy cream or 3 Tbsp butter, softened
• 2 Tbsp fresh minced chives or parsley

1. Simmer leeks and potatoes in water with salt, partially covered 40-50 minutes, or until tender.
2. Mash vegetables with fork or put through food mill.
3. Set pot off heat and stir in cream or butter.
4. Serve in bowls and sprinkle with herbs.

Makes 6 servings

• 6 slices bacon
• 3 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 2 Tbsp water
• 2 tsp sugar
• 1/2 tsp ground black pepper
• 8 c leaf lettuce - washed, dried and torn into bite-sized pieces
• 6 green onions, thinly sliced
• 1 hard-cooked egg (optional)
• 8 radishes, thinly sliced (optional)

1. Cook bacon over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Reserve drippings.
2. Combine lettuce and green onions in large bowl.
3. To the hot bacon drippings, add vinegar, lemon juice, water, sugar and pepper. Stir over medium heat until hot and sugar is dissoved.
4. Add warm dressing and toss to evenly coat. Sprinkle with bacon. If desired, garnish with egg and radishes. Serve immediately.