THE RECIPE PAGE

This page features recipes submitted to Free Advice by our guests or listeners. If you have a recipe you would like to contribute for use on the air and posting on this website, please e-mail it to us at freeadvice@wmub.org.

HOLIDAY RECIPES MENTIONED DURING THE SHOW OF NOVEMBER 15, 2007

BASIC DESSERT PIE PASTRY

8 oz. flour (l 3/4 cups)
6 oz. cold butter (l l/2 sticks) or 5 oz butter + 1 oz lard
1 tablespoon powdered sugar
1/2 teaspoon salt
4 tablespoons ice water

Sift the flour, salt and powdered sugar onto a clean countertop Slice over the cold butter and blend into the flour using a dough scraper or your cool fingertips, until the butter is the size of small peas. Sprinkle over the ice water; gently fluff the water into the flour lifting and fluttering your fingers. Pull the dough together into a ball, adding a touch more water if necessary; push the dough out with the heel of your hand. Bring it back together and shape into a fat log. Wrap and chill at least l hour. Makes enough pastry for one ten-inch double crust pie or two pie shells.

APPLE PIE FILLING

2 l/2 lb. tart apples (Jonathan preferable)
3 1/2 oz. (1/2 cup) sugar
1 tablespoon cornstarch
1/4 teaspoon cinnamon
generous grating of nutmeg
1/8 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon brandy (optional)
1 tablespoon butter

Mix all dry ingredients together in a bowl. Peel apples and thinly slice into sugar mixture. Add vanilla and brandy. Turn into prepared pie shell. Dot with butter. Cover with top crust. Trim and crimp edges. Bandage edged of pastry with dampened strip of cotton sheeting to hold in juices, optional. Brush top with milk or cream and sprinkle with sugar before baking. Bake at 350°-375° about l hour. Check to make sure apples are tender and bottom of pastry shell is browned.

Note: choose a glass pie plate for ease in checking pastry doneness.

PERFECT PUMPKIN PIE FILLING

13 oz. (l l/2 cups) canned pumpkin
3 eggs
3 1/2 oz. (1/2 cup) brown sugar (packed)
1 1/2 oz. (1/4 cup) white sugar
l teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups half and half, mixture of milk and cream or evaporated milk
1 teaspoon vanilla
1 tablespoon bourbon (optional)

Whisk eggs in a large mixing bowl. Add pumpkin and beat in sugars. Add all spices; blend in cream, vanilla and bourbon. Pour into a deep nine-inch pie shell baked blind 20 minutes. Bake at 350°-375° in the lower third of the oven until nicely browned, slightly puffed and set.

Variation: Warm pumpkin with 1 tablespoon butter and 1/4 cup apple butter before combining with remaining ingredients.

PECAN PIE FILLING

2 eggs
5 oz. (3/4 cup) brown sugar
6 fl. oz. (3/4 cup) dark corn syrup
2 tablespoons bourbon (optional)
1 teaspoon vanilla
1 oz. (2 tablespoons) unsalted butter, melted
1/4 teaspoon salt
2 fl. oz. (1/4 cup) heavy cream (optional)
6 oz. (scant 2 cups) pecan pieces

Whisk eggs in mixing bowl. Gradually crumble in brown sugar; beat to dissolve sugar. Blend in corn syrup, bourbon, vanilla, melted butter, salt and optional cream.

Sprinkle pecans in bottom of 9-inch pastry shell baked blind 20 minutes. Pour over syrup mixture taking care not to fill too full. Return filled pastry to oven and
bake 20-25 minutes at 350º or until puffed and set.

WILD RICE DRESSING

l cup wild rice
2 tablespoons butter
2 tablespoons olive oil
2 cups chopped onion
2 cups thinly sliced celery
3 cloves garlic, finely chopped
1/2 green or red chili, finely chopped (optional)
2 cups sliced mushrooms
1 lb. bulk Italian sausage
2 tablespoons chopped fresh herbs (rosemary, sage, thyme, tarragon)
or 2 teaspoons mixed dried herbs
salt to taste

If time permits soak the wild rice in water overnight. Drain rice and cover with 2 1/2 cups water, cover and cook slowly until rice is tender and has "opened." Drain off any excess water; scrape into large mixing bowl.

Melt l T. butter and l T. olive oil in large skillet. Add onion and celery; sauté gently until vegetables have softened. Add garlic and green chile cook a few more minutes. Scrape onion mixture into bowl with rice. In the same skillet melt remaining butter with olive oil and sauté the sliced mushrooms; add mushrooms to rice bowl. In the same skillet crumble the sausage and cook through. Pour off any excess fat and add sausage to bowl. Season with fresh herbs, salt and pepper. Cool throroughly before using to stuff turkey, or bake in a buttered and covered side dish. Makes ten cups.

Note: Optional additions may include chopped almonds or pecans, currants, sliced olives, chopped parsley, etc.

CRANBERRY SAUCE

12 oz. package cranberries
1 cup water
1 cup sugar
cinnamon stick (optional)
2 teaspoons grated fresh ginger (opt.)

Rinse cranberries and bring to a simmer with 1 cup water and optional cinnamon, ginger. When the berries begin to pop, add sugar, stir to dissolve and boil 1 minute. Keeps two weeks in refrigerator and is best at room temperature.

Strawberry Jam
(from Mary Jo, March 1, 2007)

1 lb. strawberries, fresh or frozen, sliced
2 teaspoons fresh lemon juice
1 1/2 cups sugar (or 10-12 ounces to taste)

Scald 2 medium or 4 small jam jars with lids; place flat saucer in freezer to chill.

Place berries and lemon juice in a 3-quart saucepan, and coarsely crush berries with potato masher. Cover and simmer 3-5 minutes or until berries are soft. Raise heat, add sugar and boil steadily 8-10 minutes. (Stir every minute or two; this jam tends to stick.) After 7 minutes begin to test for the "set." Place a drop of jam on the cold saucer and push with your finger to judge thickness; watch for the juice to fall from the stirring spoon in a single, flat drop; or test with a sugar thermometer which should register just above 200 .

Remove from heat. Skim any large blobs of foam (these are good to eat). Add a tiny bit of butter to disperse any remaining foam. Ladle jam into warm jars and cap while hot or cover tightly with squares of plastic wrap. Cool thoroughly and refrigerate for extended keeping.

Vinaigrette Dressing
(from Mary Jo, March 1, 2007)

1 large or 2 medium cloves garlic
1 teaspoon salt
1/2 cup red or white wine vinegar
2 teaspoons Dijon mustard
1/4 cup olive oil
1 cup sunflower or canola oil

Plan to shake this dressing in a clean 500ml plastic or glass bottle (such as a recycled water bottle).

On a wooden board or in a small mortar or the bottom of a bowl, crush the garlic with the salt to a thick paste using the point of a knife or the back or a spoon. Scrape the garlic paste into a measuring cup with a pouring lip. You should have 1 teaspoon garlic paste. Add 1/2 cup (4 fluid ounces) vinegar and the mustard. Whisk with a fork to dissolve the mustard and garlic in the vinegar. Pour this seasoned vinegar into the bottle. Pour in 1/4 cup (2 fluid ounces) olive oil and 1 cup (8 fluid ounces) vegetable oil. Cap bottle tightly and shake vigorously. Store dressing in refrigerator and shake before each use. Makes 2 cups.

Basic White Sauce or Béchamel
(from Mary Jo, March 1, 2007)

1 1/2 tablespoons (3/4 ounce) butter
3 tablespoons flour
2 cups whole milk
scant teaspoon salt
white pepper, fresh nutmeg or cayenne to taste

For faster thickening place milk in glass or plastic measuring cup and microwave to heat.

In a medium saucepan, melt butter, whisk in flour, and cook 2 minutes. Gradually pour in hot or cold milk whisking all the time as the mixture comes to a boil. Reduce heat and simmer 2-3 minutes to thoroughly cook the flour. Season with salt, pepper and nutmeg and/or cayenne to taste.

To make a cheese sauce for cauliflower or broccoli, add 4 ounces (1 cup) grated sharp cheddar cheese. Pour the sauce over cooked, drained vegetables and brown in a hot oven (or toaster oven).

To make a mushroom sauce for creamed, cooked fish or chicken, add a squeeze of fresh lemon juice, a cup of sautéed mushrooms and parsley or tarragon to taste. Serve with steamed rice.

To make a mustard sauce for leftover beef or pork, add a generous dollop of Dijon mustard, an onion diced and sautéed in butter or olive oil, and a dash of paprika. Serve with egg noodles

Use these sauces to enliven any leftovers and always bump up the seasonings with extra pepper, salt, herbs or lemon juice to taste.

Pecan Lace Cookies
(from Mary Jo, December 7, 2006)

l stick (4 oz.) butter
1/2 cup light or dark corn syrup
1/2 cup white or brown sugar
1/8 teaspoon salt if using unsalted butter
l teaspoon vanilla
1 cup all-purpose flour (only 4 oz.), lightly spoon in and level off cup
1 cup finely chopped pecans

Note: Use white sugar with dark corn syrup and brown sugar with light syrup.

In a saucepan combine butter, syrup, sugar and salt. Heat until butter is melted. Remove from heat; stir together; add vanilla. Mix in flour and nuts. Cool until firm enough to handle (let it stand a few hours or overnight.

Divide the paste in quarters. Shape each quarter into a long, narrow roll. Cut each roll into 24 even pieces and place on parchment lined cookie sheets. Bake at 350° 7-10 minutes or until lacy and brown. Allow to cool before removing from parchment. Makes 8 dozen small cookies.

Cheese Puffs or Gougère
(from Mary Jo, December 7, 2006)

4 oz. butter, l stick
8 fl. oz. water
1 teaspoon salt
5 oz. bread flour (1 scooped cup)
4-5 eggs
4 oz. (l cup) good Swiss cheese cut in tiny dice
1/8 teaspoon cayenne (optional)

In a heavy saucepan bring the butter, water and salt to a rolling boil. Immediately dip in the flour and stir like mad with a wooden spoon until the mixture forms a soft even dough lump. Continue to stir and cook over moderate heat for two minutes or until the dough begins to fur over the bottom of the pan. Remove from heat and allow to stand a couple minutes.

Add three eggs one at a time, beating well after each addition. Beat the fourth egg in a cup and add it half at a time. If the dough still seems very stiff, beat the fifth egg and add it in small bits. Beat the dough vigorously with a wooden spoon. When it is ready it will be smooth, glossy and will plop off the spoon in a nice, rounded blob. Stir in the cheese and cayenne.

Preheat oven to 425°. Line two baking sheets with parchment. Drop the cheese pastry from rounded teaspoons onto the sheets. Brush the tops with the remaining bit of beaten egg. Bake in the hot oven for 15 minutes. Reduce the heat to 400° and continue to bake another 15 minutes or until deeply golden and crisp. Cool thoroughly and store in the freezer in a zip-lock bag. Reheat briefly to serve with appetizers. Makes 60 puffs.

Salmon Bisque
(from Mary Jo, December 7, 2006)

1 14 oz. can pink or red Alaskan salmon
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery or green pepper
1-2 cloves garlic, finely chopped
pinch crushed red pepper (optional)
pinch thyme or tarragon (optional)
1 generous cup petite diced canned tomatoes
1/2 cup water
2 tablespoons butter
2 1/2 tablespoons flour
2 cups whole milk
salt, pepper, paprika to taste
a little fresh lemon juice

Drain salmon, reserve liquid, remove bones and skin. Break salmon into small chunks.

In a medium saucepan heat olive oil and gently sweat onion and pepper or celery until soft. Add garlic, optional herbs and red chili. Stir in tomatoes, reserved salmon liquid, and water. Cover and simmer 15 minutes.

Meanwhile, melt butter in another saucepan. Stir in flour, cook a few seconds, and gradually add 1 cup of milk. Whisk until thickened. Add second cup of milk and bring to a simmer. You should now have a light white sauce. Whisk to insure even smoothness and immediately pour the white sauce into the simmering tomato broth. Add salt, pepper and paprika. Fold in the salmon, heat thoroughly and correct seasoning adding a little fresh lemon juice. Serve with toast and a green salad for supper. Enough for 3 or 4.

French Bread
(from Mary Jo, October 19, 2006)

A tried and true crusty bread that can easily be made at home without any special baking equipment. Use baguette form pans if you have them or make free-form baguettes, balls or smaller rolls. You must have bread flour for this dough. A straightedged razor blade and a plastic spray bottle are two useful pieces of equipment. This is the bread no Frenchman can live without, a sharp contrast to American gummy white bread.

16 fl. oz. lukewarm water (2 cups)
1/4 teaspoon sugar
pinch ground ginger (optional)
1 packet active dry yeast (2 1/4 teaspoons)
1 1/2 lbs. bread flour (5 cups)
2 1/2 teaspoons salt

1. Place water, sugar and ginger in deep warm mixing bowl. Sprinkle yeast over top and allow to dissolve and "sponge." Measure bread flour and set aside 4 oz. (scant cup) to add while kneading. When yeast has dissolved, stir in 1 1/4 lbs. flour to moisten. Clean off spoon, sprinkle salt over top of dough (do not mix in salt until kneading since salt slows yeast action), cover with tea towel and allow to rest 15 minutes. This resting time lets flour absorb moisture, making kneading time more efficient.

2. a) If you plan to knead using a dough hook in an electric mixer, combine dough in mixing bowl and stir in all the flour at the beginning; sprinkle salt over top. After dough has rested, use hook to knead for 10 minutes. Clean insides of bowl well with stiff plastic scraper working all bits into dough. Cover top of bowl with plastic wrap.

b) To knead by hand, dust some reserved flour onto clean, smooth surface, and scrape dough out onto floured kneading place. Knead steadily for 10 minutes. Incorporate last 4 oz. of flour into dough as you knead. The well-kneaded dough should feel satiny and springy when patted, "like a baby's bottom." Return dough to scraped-clean mixing bowl; cover tightly with plastic wrap or large plastic bag, and set aside in warm place to rise until doubled in size. If time permits, punch dough down and allow to rise 30 minutes or until almost doubled again.

3. Punch down risen dough and scrape it out onto flour-dusted, clean, flat surface. Using knife or dough scraper, cut dough in half for large free-form loaves, in thirds for baguettes, or into 12 lumps for hard rolls. Turn cut sides of lumps in to retain satiny surface tension on outer layer of loaves. Form round even balls with pinched-together edges underneath, or roll into long sausage shapes for baguettes. Place shaped dough on flat baking sheet lightly dusted with flour or lined with parchment baking paper. Cover loaves or rolls with tea towel and set aside in warm place to rise. When loaves have almost doubled in size, preheat oven to 450°F.

4. When rolls have doubled in volume and oven is ready, slash top of each roll or make diagonal slashes on large loaves with razor blade or small sharp knife. Mist slashed loaves with water and place in hot oven. Bake rolls 15-20 minutes, larger loaves 25-30 minutes or until deeply golden brown and until they sound hollow when knocked with a fist. Remove to cooling rack.

Note: If French bread is not to be used the same day it is baked, seal in plastic bags and freeze as soon as thoroughly cool. To recrisp and warm, take bread directly from freezer to a low oven or allow to defrost at room temperature and recrisp in a moderate oven. Do not wrap bread when reheating; simply place baked loaf on oven rack.

A baker's trick for deepening flavor: remove a 2 oz. lump of dough before shaping loaves. Place dough lump in small plastic container and pop it in freezer. Next time you bake bread, defrost the dough ball an hour before mixing fresh dough. Add the room-temperature lump of dough to water and softening yeast for the new batch. Continue bread-making process.

Brown Bread.
(from listener Deborah Herron, October 19, 2006)

She wrote: "When visiting relatives in western Ireland this past spring, we were served this wonderful bread. It makes a large loaf, but also works well baked in muffin tins. This is the recipe sent to me by my relative:"

1lb wholemeal flour (Hodgson Mill)
1 tbsp wheatgerm
1 tbsp oat bran
1 tbsp sunflower seeds (optional)
1 tsp breadsoda (baking soda)
1 tsp salt
1 pint buttermilk (20 oz or 2 1/2 cups American)
2 tbsp oil
1 egg (optional)
1 tbsp honey

Preheat oven to 400 degrees F
Mix dry ingredients
Mix in the rest
Fairly wet dough.
grease 2 lb. tin
bake for 50-60 mins.
(However I only leave it in for 45 in my oven)

Guacamole
(from Mary Jo July 6, 2006)

l ripe avocado
2 tablespoons finely chopped onion (white, green,
sweet or red)
1 teaspoon finely chopped fresh chili, seeds included
(Serrano or Jalapeño)
l small clove garlic crushed to a paste with salt
1-2 teaspoons fresh lime juice
1/2 seeded, chopped tomato (optional)
1 tablespoon chopped cilantro
salt to taste

Combine onion, chili, garlic and lime juice. Scoop in
avocado and crush gently with back of a fork. Fold
in tomato and cilantro. Taste for seasoning, adding
more salt or lime juice if desired. Cover with
plastic wrap, pressing wrap directly onto guacamole
surface to prevent darkening. Allow flavors to blend
20-30 minutes before serving.

Note: If using red onion, toss one finely chopped red
onion with juice of half a lime. Set aside for 20
minutes. The onion will become bright pink, mellow in
flavor, and may be held covered in the fridge for 4-5
days for use in salads and salsas.

Chili used in guacamole will have richer flavor if
first roasted until darkened and soft in a small cast
iron skillet.

Fresh Salsa
(from Mary Jo July 6, 2006

2 medium tomatoes, seeded and chopped, 1 c.
2 teaspoons finely chopped fresh chili, seeds
included, (Serrano or Jalapeño)
2 tablespoons finely chopped onion (white, sweet,
green or red*)
l clove garlic, crush to paste with salt
1-2 teaspoons fresh lime juice
2 tablespoons chopped cilantro, mint or parsley
salt to taste

Core tomatoes, cut around equator, squeeze out watery
seeds, chop in neat dice and measure l cup.

Combine tomato with chili, onion, garlic paste, lime
juice, cilantro and salt to taste.

Set aside and allow flavors to combine for 15-30
minutes before serving.

*See Guacamole

Braised Summer Greens
(from Mary Jo July 6, 2006

Suitable Method for Collards, Mustard, Swiss Chard,
Beet or Turnip Greens.

12 oz. greens (6 packed cups, roughly chopped)
1 1/2 tablespoons olive oil
1 large clove garlic, chopped
1/2 green chili, chopped (optional)
salt to taste
scant tablespoon vinegar (balsamic, sherry, red wine
or cider)

Rinse greens in cool water; separate stems from
leaves. Finely slice stems, cut leaves into thick
ribbons. Set aside.

In a large pot or wide skillet with tight fitting lid,
heat olive oil. Add garlic and green chili. Stir
garlic until fragrant and immediately add sliced stems
of selected greens. Cover and allow to steam a few
minutes. Once stems have begun to soften, add leaves,
sprinkle with salt, cover and continue to steam 5 to
15 minutes or until reduced and tender. There should
be enough liquid naturally sweating from the greens,
but if the mixture seems dry, add a little water.

When cooking is finished, sprinkle greens with
vinegar, cover and allow to infuse few seconds before
serving. Enough for 2.

Dark Chocolate Mousse for Meringue Nests
(from Mary Jo, April 13, 2006)

6 oz. best quality semisweet or bittersweet chocolate
3 oz. brewed strong coffee
l tablespoon rum, or other liqueur (optional)
8 oz. heavy cream

Place broken chocolate, coffee and rum in a glass bowl and set over saucepan of simmering water. Turn off heat and allow chocolate to melt. Stir liquid into melted chocolate and remove bowl from saucepan. Allow chocolate mixture to cool to room temperature.

Whip cream to soft peaks, Reserve 1/4 of cream for decoration. Fold remaining cream into cooled chocolate. Place a rounded dollop of chocolate mousse in each meringue nest. Shave a little dark chocolate over the tops using a vegetable peeler and a block of chocolate. Refrigerate a few hours or overnight.

Before serving decorate each nest with rosettes or a blob of reserved softly whipped cream. Add fluffy Easter chicks, tiny candy eggs, or sliced berries if desired. Makes enough filling for 8 nests.

MERINGUE NESTS
(From Mary Jo April 17, 2003)

Ingredients

- 1/2 cup egg whites at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon corn starch

Directions

Beat to a stiff meringue.
Preheat oven to 300 degrees.

Drop seven or eight meringue blobs onto a parchment or brown paper-lined baking sheet. Shape into "nests" using the back of a spoon. Bake 40 - 45 minutes or until can be lifted from paper. Turn off oven. Cool in oven. Fill with unsweetened whipped cream. Chill for 2- 3 hours, allowing meringue to soften. Cover with sliced, lightly-sweetened strawberries when ready to serve.

Hot Cross Buns
(from Mary Jo, April 13, 2006)

l packet active dry yeast
tiny pinch ground ginger, optional
8 oz. lukewarm whole milk, l c.
2 1/2 oz. sugar (1/3 c.)
2 eggs at room temperature
1 teaspoon salt
1/2 teaspoon each ground cinnamon, grated nutmeg
1/4 teaspoon ground allspice
1 lb. bread flour (3 1/2 c.)
3 oz. unsalted butter (6 tablespoons)
4-5 oz. mixed raisins and currants (1 c.)
2 tablespoons diced homemade candied orange or lemon peel (opt.)
egg wash and powdered sugar glaze

Sprinkle yeast and ginger over warm milk in mixing bowl. Give yeast a few minutes to dissolve and sponge. Add sugar, eggs, salt, spices and whisk together. Add flour; stir to combine and allow to rest 10-15 minutes for the flour to absorb moisture.

Knead dough using the dough hook on a stand mixer or scrape the dough onto a lightly floured flat surface and knead by hand. Resist temptation to add additional flour. Knead 3-4 minutes, then knead in the soft butter 2 tablespoons at a time. Continue kneading for a total of 10 minutes. The dough sould be soft and silky. Work in the fruits until evenly distributed through dough. Place dough in mixing bowl, cover with plastic wrap and allow to rise in warm place until double in size. (If necessary, this rising can take place overnight in the refrigerator.)

Punch dough down and scrape dough out onto lightly floured flat surface. Using a dough scraper or long knife, cut dough into 15 or 16 even lumps. Each piece will weigh about 2 1/2 oz. Shape each lump into a nice, round bun and place on lightly greased or parchment-lined baking sheet. Cover with a tea towel and allow buns to rise until almost double in size.

Preheat oven to 350 degrees. When buns have doubled, brush with beaten egg and bake for 20 minutes or until golden.

For glazed buns, brung lightly with powdered sugar ixing while still hot. To make crosses on buns, allow them to cool and pip or drip an icing cross over each bun. Makes 15-16. Hot Cross Buns dissappear fast and freeze well.

Ballymaloe Tea Brack
(from Mary Jo, April 13, 2006)

1 1/4 lbs. mixed raisins, golden raisins, currants
12 oz. strong black tea
5 1/2 oz. brown sugar
1 egg, beaten
7 1/2 oz. all purpose flour
1/4 teaspoon salt
l teaspoon baking powder
1 teaspoon mixed spice (cinnamon, nutmeg and allspice)

Combine dried fruit in medium bowl. Mix in tea, cover with plastic wrap and let stand overnight to plump fruit.

Preheat oven to 350 degrees. Butter and flour 3 small or l large loaf pan.

Stir sugar and beaten egg into tea and fruit mixture. Sift over dry ingredients and mix to combine. Spoon batter into prepared pans. Bake for 45 minutes to 1 hour and l5 minutes, depending on the size of the loaves or until cakes test done. Cool 5 minutes in tins and turn out onto a wire cooling rack. Wrap when cool and store airtight.

Tea brack is tradidionally served in generous slices spread with softened butter.

Doris's Soft Sugar Cookies
(added December 14)

After Doris phoned Free Advice with this treasured recipe, Mary Jo tested the formula with careful measurements and adapted it to a smaller scale. These lovely tea cakes take us all back to our grandmothers' kitchens.

4 oz. soft unsalted butter (1 stick)
7 oz. granulated sugar (1 cup)
1 large egg
1 teaspoon vanilla
1/2 cup milk
15 oz. (3 cups) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt (decrease to 1/4 t. if using salted butter)

In a large mixing bowl, cream together butter and sugar. Beat in egg and vanilla. Gradually beat in milk.

Sift together flour, baking powder, soda and salt. Gradually blend dry ingredients into butter mixture. Stir well to thoroughly combine.

Cover bowl with a tea towel and allow to rest 15-30 minutes, allowing flour to absorb all the moisture.

Divide the mixture in thirds. Roll out one-third at a time, using a small amount of dusting flour. Roll to 1/4-inch thickness and cut into desired shapes with cookie cutters. (I used a 2 1/4-inch scalloped circle cutter.)

Place cookies on lightly greased baking sheets or on sheets lined with baking parchment. Sprinkle tops of cookies with granulated sugar (or omit sugar sprinkle if planning to ice cookies after baking).

Bake at 350 degrees for 10-12 minutes. The cookies will be a pale cream color. Store in a covered tin when cool.

Makes 4 dozen.

Powdered Balls
(from Mary Jo, December 8, 2005)

Festive melt in your mouth cookies. The most famous are Greek Kourabiethes. My first recipe, from a fifth-grade music teacher, was called Chinese Dreams. The theme recurs in Russian Tea Cakes, Mexican Wedding Cookies and Spanish Polvorones.

Some recipes include egg yolk and baking powder. Various nuts may be used, from roasted blanched almonds or hazelnuts, to walnuts or pecans. My little secret for these cookies is the addition of a tiny drop of anise oil. Anise oil is an amazing flavor catalyst in butter cookies of this sort, but it is very strong and must be used with discretion. Anise oil is not anise extract, and may be purchased from a pharmacy or a pastry supply source. A small bottle will last a lifetime. The following recipe makes only two dozen small cookies. Since they keep well, I always make four times the given amount. The increased proportions are noted at the end of the recipe.

4 oz. softened unsalted butter (1 stick)
1 oz. powdered sugar (1/4 c.)
1/8 teaspoon salt
1 tiny drop anise oil (optional)
1/2 teaspoon vanilla
1 1/2 teaspoons brandy
4 oz. all-purpose flour (1 spooned in c.)
2 oz. chopped pecans or blanched almonds (1/2 c.)
additional powdered sugar

1. Cream butter with sugar until white and fluffy. Beat in salt, anise, vanilla and brandy. Sift and stir in flour. Mix in nuts. Cover and allow dough to stand at least an hour or overnight at room temperature. This rest allows flour to absorb moisture. The dough is then ready to roll into balls.

2. Scrape dough onto lightly floured surface. Roll into thick 6-inch log; cut the log in half lengthwise and then in lengthwise quarters. Cut each quarter in half and and then in thirds. There will be 24 even pieces. Roll each piece into a large cherry-sized ball.

3. Bake cookies in preheated 325-degree oven for 18-20 minutes. Cookies will be pale when cooked, but they should be lightly browned on bottom. Line cookie tin or plastic box with tight-sealing lid with sheet of waxed paper. Sift layer of powdered sugar over paper. When cookies are cool enough to handle, place in neat rows on top of sugar-dusted paper. Sift generous layer of powdered sugar over cookies. Layer cookies, covering each layer with generous dusting of powdered sugar.

(Note: After you finish the cookies, save the remnants of powdered sugar. It is buttery and perfumed and may be used in sweet tart pastry or the next batch of cookies.)

4. If you can stand the wait, hold cookies in cool place at least a week before serving for best flavor. (We started making these cookies for Christmas in early November and kept some in the fridge until Easter. They were still delicious.)

To make 8 dozen: Use 1 lb. butter, 4 oz. powdered sugar, 1/2 teaspoon salt, 2 drops anise oil, 2 teaspoons vanilla, 2 tablespoons brandy, 1 lb. flour, 8 oz. nuts.

Crumble Topping
(from Mary Jo, September 15, 2005)

Note from Mary Jo: "As soon as the local, crisp Jonathan apples arrived at Owens' Orchard, we couldn't wait for the first apple crumble. With its crunchy, cinnamon-scented oatmeal and brown sugar topping, we served apple crumble from September through November. I've even used it for a large family Christmas dinner."

2 1/2 oz. all-purpose flour (1/2 c.)
5 1/4 oz. golden brown sugar (3/4 c. packed)
1/4 teaspoon salt
3/4 teaspoons cinnamon
4 oz. unsalted butter (1 stick)
4 1/2 oz. old-fashioned rolled oats (1 1/2 c.)

To mix in a food processor, combine flour, sugar, salt and cinnamon in work bowl. Pulse to blend. Slice over cold butter and pulse to form a coarse meal. Turn into a mixing bowl, and rub oatmeal in with your fingertips. Refrigerate crumble mixture in a plastic container.

To mix in a bowl, combine flour, sugar, salt, cinnamon, and whisk to mix. Slice over butter and work in with fingertips. Add oatmeal and rub mixture together. The crumble topping will look clumpy. An alternative method is to combine all dry ingredients and to mix in melted butter. I always prefer the chunky rubbed-in version.

Makes 1 lb. (4 c.)

Apple Crumble
(from Mary Jo, September 15, 2005)

1 1/2 lbs. cooking apples, peeled, cored and sliced (6 c.)
3 tablespoons cider or water
10-12 oz. crumble topping (2 1/2-3 c.)

Slice apples into a 6-cup shallow glass or pottery baking dish. Sprinkle over apple cider or water. Cover with at least an even 1/2 inch of crumble topping. Bake in a preheated 350-375-degree oven 30 to 45 minutes or until topping is golden crisp and apples are bubbling tender. (Crumble may be baked at almost any temperature; it can always go beside something else in the oven.) Serves 6. If possible use warm, with scoops of vanilla ice cream, softly whipped cream or creme anglaise.

Notes: Add a handful or two of fresh cranberries and an extra spoonful of sugar to apples. Mix fresh or frozen blackberries with sliced apples. Try peaches or nectarines. Consider pears with a grating of fresh ginger, or strawberries with rhubarb. Crumble may even be baked in a toaster oven.

Strawberry or Raspberry Rhubarb Crumble
(from Mary Jo, September 15, 2005)

1 lb. rhubarb sliced (4 c.)
12 oz. strawberries sliced, or raspberries (3 c.)
1/3 c. brown sugar
1 recipe Crumble Topping

Combine rhubarb and berries with brown sugar in a medium glass or glazed pottery baking dish. Strew the crumble topping evenly over the surface and bake in a preheated 375-degree oven for 30 to 45 minutes or until the fruit is bubbly and the crumble is golden brown. Serve with ice cream, whipped cream or creme anglaise. Enough for 8

Apple Tart
(from Mary Jo, September 15, 2005)

We all love apple pies, and this quickly baked tart brings out the best of autumn's apples.

9 oz. unsweetened pie crust
1 3/4-2 lbs. tart cooking apples, 7 medium (Jonathan recommended)
sprinkling of flour
1/4 c. sugar
1 tablespoon butter
4 to 5 tablespoons apricot glaze*

1. Roll pastry to a generous 12-inch circle and fit it snugly into a 9-inch tart pan (a tart pan is shallower than a quiche pan) with straight sides and a removeable bottom. (Otherwise use a regular pie plate.) Press the sides firmly into the pan, trim overhang to an even 1/4 inch, turn overhang to the inside and flute top ridge. Chill pastry shell while you prepare the apples. Note: When you are comfortable rolling pastry, you will find that 8 ounces of pastry will be sufficient for a 9-inch tart pan.

2. Peel apples, cut in half and remove the cores with a teaspoon or melon baller. Nick out stem and blossom ends with a sharp knife. Place apple halves cut-side down on a wooden board. Using a sharp knife, cut a thin slice of both the stem and blossom ends. Combine all the sliced-off ends; coarsely chop and set aside. Cut evened apple halves into 8 or 9 1/4 inch slices; keep each half together.

3. Preheat oven to 425 degrees. Dust chilled pastry shell bottom with a teaspoon of flour. Sprinkle over chopped apple bits. Place sliced apple halves around the tart shell and in the center. Sprinkle apples with sugar and dot with butter. Bake the tart for 45 to 50 minutes or until pastry is richly colored and apples are brown-tinged, tender. Remove tart from oven and use your fingertips or the back of a spoon to carefully fan cooked apple slices into a circle. Brush or spoon over warm apricot glaze while the tart is hot. Cool on a wire rack. Serves 8.

* To prepare apricot glaze, simmer apricot jam until it has the consistency of melted jelly. If jam has chunks of fruit, it will need to be strained. If it is too sweet, shapen with lemon juice.

Chilled Cucumber Soup
(from Mary Jo, June 9, 2005)

Here's reason enough to make your own yogurt; I almost felt guilty selling this one, it was so easy to put together.

3-4 slicing cucumbers, or 1 1/2 lbs. seedless cucumbers
l clove garlic, sliced and crushed to a paste with 1/2 teaspoon salt
1/2 small green chili seeds included, finely chopped, 1 1/2 teaspoons (opt)
3/4 cup sliced green onion
2 c. plain whole milk yogurt, homemade if possible*
l/4 c. cream or sour cream (opt.)
1 tablespoon white wine vinegar
1/2 tablespoon lemon juice
1/4 teaspoon ground cumin
1 - 2 tablespoons olive oil (opt.)
salt and freshly ground pepper to taste
finely chopped fresh mint or parsley

Peel the cucumbers, slice lengthwise and scoop out the seeds with a teaspoon. Place the seeds along with a little water in a blender; whiz to a fine puree; press through a sieve and use this cucumber water in the soup; you should have at least one cup. If using seedless cucumbers, this step may be omitted; add 3/4 to 1 cup of cold water to the diced cucumbers in the blender.

Cut the cucumber halves into strips, then large dice (makes a generous quart.) In a mixing bowl, combine the cucumber, crushed garlic (use the tip of your knife on a wooden board to crush the garlic and salt,) chili, and green onion.. Coarsely puree the mixture in a blender adding the cucumber water.

With two cups of the cucumber mixture in the blender, add the yogurt plus optional cream and pulse once on and off just to mix. Combine the pureed mixture, rinsing out the blender jar with a little water and adding that to the soup. Season with white wine vinegar, lemon juice, cumin, salt and pepper. Chill and serve with fresh mint or parsley. Makes about 6 cups.

*To make yogurt you will need whole milk and a plain, natural, pectin free, organic if possible, yogurt to begin. Yogurt may be made with low-fat milk, but it's never as nice. Yogurt is milk in its most digestible form and will stay fresh for weeks in refrigerated sealed glass jars.

Rinse a deep saucepan with cold water and add one quart of milk. Bring to a boil over moderate heat, stirring from time to time, until the milk foams and rises in the pan. Immediately remove from heat and cool to blood temperature or lukewarm , about 118 degrees,(you should be able to hold your little finger in the milk up to the count of ten.)

While waiting for the milk to cool, prepare two sterilized pint glass jars each containing a tablespoon of your yogurt culture. (This can be purchased organic yogurt or yogurt left from you last batch.)

Pour the warm milk, tested with your clean finger, into the jars. Stir to combine well with the yogurt culture. Cover tightly with plastic wrap, Nestle the jars in terry towels inside a small thermal plastic picnic box, cover and set aside four to twelve hours or until set. The setting time will depend on the warmth of the container. In the summer yogurt will set in an afternoon, in winter it can take half a day or longer.

When ready the yogurt will be firm in the jar and there will be a thin layer of watery liquid on top. Store in the refrigerator, and continue the process using your own yogurt as the starter which will stay active for years if used regularly

Caesar Salad Dressing
(from Mary Jo, June 9, 2005)

l clove garlic
1/4 tsp. salt
2 - 4 anchovy fillets
2 T. fresh lemon juice
1/2 tsp. Dijon mustard
1/2 tsp Tabasco sauce
l egg yolk
1/2 c. olive oil
1 T cold water

Crush the garlic with the salt in a small mortar or on a wooden board using the tip of a chopping knife. Add garlic, sliced anchovy fillets, lemon juice, mustard, Tabasco to a blender jar and whizz to combine. Add egg yolk and blend again. Add olive oil and just blend to combine. Pour dressing into a glass jar, add water to blender jar, swish thoroughly to rinse contents and add water to dressing. Stir to combine; chill until ready to use.

For a traditional Caesar salad, mix crisp Romaine lettuce with the dressing, garnish with toasted croutons and shaved Parmesan cheese. This dressing is also delicious on a chicken and vegetable pasta salad or used over grilled vegetables. Great for summer and be sure to use farm fresh eggs purchased at a local farmer's market.

Fluffy Mashed Potatoes
(from Mary Jo, April 7, 2005)

3-4 medium Russet/ Idaho potatoes (1 1/4- 1 1/2 lbs.)
salt
6-8 oz whole milk
1-2 tablespoons butter

Scrub potatoes, place in medium saucepan, add pinch salt, cover with cold water, place over moderately high heat and boil covered for l5 minutes. Pour off most of the water; return to heat and continue to cook covered for about 20 minutes longer or until potatoes test tender when pierced with a toothpick. Pour off all water and return to low heat and steam dry, covered for 5 minutes. Meanwhile heat milk and butter in small saucepan.

Have ready a food mill, ricer or potato masher. Lift hot potatoes out of hot pan; rinse pan with water to clean; place food mill over hot pan; hold each hot potato with tea towel and quickly pull off skin. Chunk hot potato into food mill or saucepan. Continue peeling the hot potatoes. Run tender, soft chunks of potato through food mill quickly or use ricer or mash to remove all lumps.. Quickly pour in the very hot milk and butter a little at a time, beating with a wooden spoon to desired consistency. Season to taste with salt and pepper, adding more butter if desired. Serves 4 .

Note: Cooking the potatoes in their skins preserves more nutrients than boiling peeled potatoes. Also cooked potatoes are easier to peel.

Sweet Scones
(from Mary Jo, April 7, 2005)

1 lb. all purpose flour (3 1/2 c.)
2 tablespoons sugar
1/2 teaspoon salt
l tablespoon plus l teaspoon baking powder
3 oz. (6 tablespoons butter)
2 eggs
8 oz. milk
4 oz currants, raisons, optional
(3 tablespoons sugar)

Preheat oven to 450. Have ready a baking sheet lightly sprinkled with flour. Place the 3 tablespoons sugar on a small saucer. Sift together the measured flour, 2 tablespoons sugar, salt and baking powder. Cut the butter into small pieces and rub into the flour with your finger tips.
Beat the two eggs; remove about l tablespoon beaten egg to be saved to glaze the tops of the scones before baking. Combine the remaining egg with the 1 cup of milk whisking together. Make a well in the center of the dry ingredients, add the milk mixture and begin go combine with your hand, sprinkling in the raisons or currants as you mix. Once the dry mixture is thoroughly moistened, Scrape the scone dough out onto a lightly floured surface. Knead to a ball and pat or roll out to a circle about 3/4 inch thick. Cut into 14 or 15 2 1/2 inch scones, re-rolling the scrapes. Brush the top of each scone with the reserved beaten egg and tip the top into the saucer of sugar, before placing it sugared side up on the baking tray. Bake in hot oven for 15-18 minutes or until golden brown.

Serve warm with butter and jam or whipped cream and jam. Scones may be frozen and re-heated successfully.

1 lb all purpose flour (3 1/2 c.)
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar (optional)
1 tablespoon soft butter (optional)
12 oz cultured buttermilk + 2 oz milk or water

Preheat the oven to 450. Have ready a baking tray lightly sprinkled with flour. Sift together into a wide bowl the flour, sugar, salt, soda and cream of tartar. Rub the butter into the flour; make a well in the center of the dry ingredients. Combine the buttermilk and milk or water. Quickly pour all of the liquid into the center of the well and deftly with a stiff arm and stiff claw like hand quickly mix the milk into the flour. When thoroughly but roughly combined, scrape the dough out onto a lightly floured surface; clean your hands, and gently roll and turn the dough in the flour to shape it into a ball. Lift the ball onto the floured baking sheet; pat it out to a round about 2 inches high. Using a sharp knife, cut a deep cross, letting the cuts go over the sides; then prick the 4 triangles with the point of the knife to let the fairies out, and quickly slide the loaf into the oven. Bake at 450 for l5 minutes then reduce the heat to 400 and continue baking for another 25 to 30 minutes or until the bread is deeply golden and sounds hollow when rapped on the bottom. Cool on a wire rack and break into quarters to slice.

Brown soda bread is never as successful in this country due to the difference in whole wheat flour; however, for a brown loaf the above method may be used with the following list of ingredients:

7 oz. whole wheat flour plus 1/2 oz. bran and 1/2 oz. wheat germ
8 oz, all purpose flour
l teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar (optional)
1 tablespoon soft butter
12 oz. cultured buttermilk plus 2 oz. milk or water

APPLE PIE FILLING
(from Mary Jo, November 18, 2004)

2 1/2 lb. small or 2 1/4 lb. large tart apples (Jonathan recommended)
1/2 cup sugar
1 tablespoon cornstarch or minute tapioca
1/4 teaspoon cinnamon
generous grating of nutmeg
1/8 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon brandy (optional)
1 tablespoon butter

Mix all the dry ingredients together in a bowl. Peel the apples and thinly slice into the sugar mixture. Add vanilla and brandy. Turn into prepared pie shell. Dot with butter. Cover with top crust. Trim and crimp edges. Brush top with milk and sprinkle with sugar before baking. Bake at 350-375 degrees, about an hour.

PERFECT PUMPKIN PIE FILLING
(from Mary Jo, November 18, 2004)

1 1/2 cups (13 oz.) canned pumpkin
3 eggs
1/2 cup brown sugar (packed)
1/4 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 1/2 cups light cream (half & half)
1 teaspoon vanilla
1 tablespoon bourbon (optional)

Whisk the eggs in a large mixing bowl. Add pumpkin and beat in the sugars. Add all spices; blend in cream, vanilla and bourbon. Pour into a deep nine-inch pie shell. Bake at 350-375 degrees in the lower third of the oven until nicely browned, puffed and set.

BASIC DESSERT PIE PASTRY
(from Mary Jo, November 18, 2004)

8 oz. flour (1 3/4 cups)
6 oz. cold butter (1 1/2 sticks)
1 tablespoon powdered sugar
1/2 teaspoon salt
4 - 4 1/2 tablespoons ice water

Sift the flour, salt and powdered sugar onto a clean countertop. Slice over the cold butter and blend into the flour using a dough scraper or your cool fingertips until the butter is the size of small peas. Sprinle over the ice water; gently fluff the water into the flour, lifting and fluttering your fingers. Pull the dough together into a ball, adding a touch more water if necessary; push the dough out with the heel of your hand. Bring it back together and shape into a fat log. Wrap and chill at least 1 hour. Makes enough pastry for one ten inch double crust pie or two pie chells.

WILD RICE DRESSING
(from Mary Jo, November 18, 2004)

1 cup wild rice
2 tablespoons butter
2 tablespoons olive oil
2 cups chopped onion
2 cups thinly-sliced celery
3 gloves garlic, finely chopped
1/2 green or red chili, finely chopped (optional)
2 cups sliced mushrooms
1 lb. bulk Italian sausage
2 tablespoons chopped fresh herbs (rosemary, sage, thyme, tarragon) or 2 teaspoons mixed dried herbs
salt to taste

If time permits, soak the wild rice in water overnight. Drain rice and cover with 2 1/2 cups water, cover and cook slowly until rice is tender and has "opened." Drain off any excess water; scrape into large mixing bowl.

Melt 1 tablespoon butter and 1 tablespoon olive oil in large skillet. Add onion and celery; saute gently until vegetables have softened. Add garlic and green chile and cook a few more minutes. Scrape onion mixture into bowl with rice. In the same skillet, melt remaining butter with olive oil and saute the sliced mushroom; add mushrooms to rice bowl. In the same skillet, crumble the sausage and cook through. Pour off any excess fat and add sausage to bowl. Season with fresh herbs, salt and pepper. Cool thoroughly before using to stuff turkey or bake in a buttered and covered side dish. Makes ten cups.

Note: Optional additions may include chopped almonds or pecasn, currant, sliced olives, chopped parsley, etc.


GAZPACHO (Blender Method)
(From Mary Jo, August 26, 2004)

I quart ripe, chunked tomatoes (do not use supermarket tomatoes) at least 1 & 1/2 pounds
1/4 cup diced sweet onion
1 large clove garlic, mashed to a paste with 1/2 teaspoon salt
2-3 slices green chili (optional)

Blend to a smooth puree; press through a sieve to remove seeds and bits of skin. To this soup base, add the following seasonings:

1 & 1/2 tablespoons red wine vinegar
1/4 teaspoon ground cumin
1 tablespoon olive oil
salt and pepper or Tobasco sauce to taste

Chill the seasoned soup base for at least 2 hours or up to 2 days

Shortly before serving, add all or some of the following:

1 large, peeled, seeded, diced tomato
1/4 to 1/2 peeled, seeded and diced cucumber
1/4 diced green, red or yellow sweet pepper
finely chopped sweet onion or scallions
shredded fresh basil leaves

Serve chilled with crusty peasant bread; enough for four


PANZANELLA (Italian Tomato & Bread Salad)
(From Mary Jo, August 26, 2004)

3-4 cups French or Italian bread cubes
2 pounds ripened, juicy, locally-grown tomatoes, peeled, seeded and chunked
(be sure to save the strained, seedless juice for the salad)
1 or 2 cloves garlic, mashed to a paste with 1/2 teaspoon salt
(optional additions to be mashed with garlic: 1 anchovy fillet, 2-3 slices of fresh chili)
2 tablespoons red wine vinegar
5 tablespoons olive oil
Optional: 1 teaspoon capers, 2-3 tablespoons sliced, pitted Greek olices, 1/4 cup finely-chopped sweet onion or scallions, torn fresh basil, mint, or chopped parsley

Toast bread cubes until lightly golden and crisp on the edges.
Scald, peel, seed and chunk the tomatoes, straining the seedy bit, discarding seeds and saving the juice. In the bottom of a large bowl, mash the garlic and optional anchovy, chili with salt until it forms a paste. Whisk in vinegar, oil and add any or all of the suggested additions. Add tomato chunks, juice and bread cubes. Let stand at least 1 hour or until the bread takes up all the tomato juice and tastes absolutely delicious. Add more salt or pepper to taste and serve at room temperature. This salad is excellent by itself or makes an ideal side dish to serve with grilled chicken. Enough for 4.

PASTA WITH UNCOOKED TOMATO SAUCE
(From Mary Jo, August 26, 2004)

2 cups peeled, seeded and diced tomatoes
1 clove garlic
1/4 teaspoon salt
1/4 cup torn fresh basil leaves
optional: a little finely-chopped green chili, finely-chopped onion or scallions
1/4 cup olive oil
1/3 pound linguine
2-4 tablespoons freshly-grated Parmesan or Romano cheese

Allow the diced tomatoes to stand in a sieve for 15 - 20 minutes to allow any excess juice to run off. (Save this juice and add to a soup or drink.) In a medium bowl, mash garlic with the salt, add optional chili and onion. Stir in the drained tomatoes and basil. Pour over olive oil, cover and let stand at room temperature 1 - 2 hours to allow flavors to blend. If making a day ahead, remove from refrigerator in time to allow the mixture to return to room temperature.

Cook the pasta in boiling salted water until tender. Drain the pasta, shaking briefly in a colander, before stirring into the tomato mixture along with the grated cheese. Serve in pasta bowls with spoons and forks, adding freshly-ground black pepper as desired. Just right for 2.


TOMATO BOWL
(From listener Mary Rogers, August 26, 2004)

1/4 c vegetable oil
1/4 c chopped fresh parsley
2 T cider vinegar
2 t prepared mustard
1 t salt
1 t sugar
1/4 t pepper
1 clove garlic, minced
6 firm, ripe, small tomatoes

Combine the first 8 ingredients, mixing well. Place tomato slices in serving bowl, and pour dressing over all. Cover and let sit at room temperature for 20 minutes before serving. Yields 8-10 servings.

IRISH BROWN YEAST BREAD
(from Mary Jo, March 4, 2004)

2 cups lukewarm water
1 Tablespoon molasses
1 1/2 teaspoons dry yeast

Mix and allow yeast to "sponge."

In medium mixing bowl combine:
1pound whole wheat flour (app. 2 3/4 cups)
1 teaspoon salt

Make well in the center. Pour yeast mixture into well and mix with hand to a thick, soft dough. Cover and let rise until it domes up, about 30 minutes.

Grease 2 medium or 3 small bread tins. Divide dough using your hand as a scoop into tins. Allow to rise until dough just rounds the top of the tin (about 15-20 minutes.) Meanwhile, preheat oven to 400 degrees. Bake risen loaves in preheated oven 20-30 minute or until well browned.

BASIC POTATO SOUP
(from Mary Jo, March 4, 2004)

2 tablespoons butter
1 large onion (8 oz) peeled and sliced (1 cup)
2 medium celery stalks sliced (1 cup)
2 garlic cloves (optional)
2 medium potatoes (White Russet or Idaho)
salt to taste
1 soup can chicken stock (or 2 cups homemade) plus water to make a quart
1 cup milk or half and half
freshly gound pepper
chopped parsley or chives

Melt butter and "sweat" onion, celery and garlic until limp. Add potato, stock, water and salt. Cover bowl until spud is tender. (10-15 minutes) Add 1 cup of milk. Puree in blender. Correct seasoning. Add pepper and parsley.

Mak