Subject: Creamed Leeks
From: Unicorn (unicorn@indenial.com)
Date: Wed Mar 26 2003 - 09:48:32 EST
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FOOD FUNNY
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Here is yet another food funny from the prolific "SINGSnKEYS":
Minister at a funeral service, "Friends, let us say goodbye to our
beloved, departed friend. Let us remember that here lies only the
shell - the nut has gone!"
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TODAY'S RECIPE
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This recipe is also very good with Napa cabbage, lettuce, and thinly
sliced sweet onions. Just adjust the cooking time for the more tender
vegetables.
Creamed Leeks
3 Tbs (45 ml) butter
2 lbs (900 g) leeks, white and light green parts only,
sliced and thoroughly rinsed
1/4 cup (60 ml) chicken stock
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste
Heat the butter in a large skillet over moderate heat and saute the
sliced leeks until just barely tender, about 3 minutes. Add the
chicken broth and simmer, tightly covered, until the leeks are tender,
about 10 minutes. Stir in the cream, salt, and pepper and simmer
uncovered until the cream has reduced and formed a thin sauce.
Serves 4 to 6.
Bon appetit from the Chef at World Wide Recipes
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