Recipes from our Party!

As promised, we will be posting various recipes from our 17th of March Party.  As I get them, I will post them:

Hamburger Soup
1 lb hamburger
1 onion, chopped
2 cups celery, chopped
2 c baby carrots
1 green pepper, chopped
3/4 cup pearl barley
2 Tbsp beef OXO
1 Tbsp chicken OXO
1 quart tomatoes
1 can V-8 juice
3 1/2cups water
seasoning salt
salt & pepper to taste

Fry hamburger lightly with onion and bouillion.  Add celery and green pepper, saute.  Add remaining ingredients, except barley.  Bring to a boil, then add barley.  Simmer for 2-3 hours on low in crockpot.  Add more water if needed.



Leek & Potato Chowder
3 large leeks
2 Tbsp unsalted butter
3 cups light vegetable stock
3 medium-large boiling (waxy) potatoes, peeled and finely cubed
1 tsp salt
generous seasoning freshly ground pepper
1 1/2 cups milk
1/4 cup sour cream
minced parsley or chives for garnish

1. To clean the leeks, cut off and discard their root ends plus all the dark green leaves except for 2 inches closest to the white part.  Cut the leeks in half lengthwise, then rinse under cold running water, flipping through all the leaves to rid them of all sand.  Thinly slice.
2. Heat butter in large stockpot over medium heat.  Sauté the leeks until tender (about 10 minutes).  Do not let them get brown.  Add the stock, potatoes, salt and pepper and bring to a boil.  Partially cover the pot and cook about 20 minutes, or until potatoes are tender.
3. Puree about 2/3 of the soup in a food processor or blender and return it to the pot.  Stir in the milk and sour cream.  Reheat until hot, but do not boil.  Serve in bowls with parsley or chives sprinkled on top.