Cock-a-leekie Soup

From Nanci Zombro

2 cups chopped leeks, carefully washed

Olive oil and butter

3/4 Tbsp flour

1 quart chicken stock

Salt & pepper

I cup boneless leftover chicken

Curry Powder      

Chives for garnish

Sure leeks in Olive oil and butter until tender.

Cool, then put in good processor and puree.

Make roux with Olive oil, butter and flour. Heat in saucepan. Add chicken stock slowly, stirring constantly.  Carefully add leek mixture.  Season with salt, pepper, curry.  Simmer 20 minutes. Add chicken.  Serve with chives for garnish.

Apple Crisp

I have made this a number of times for larger groups.  It doubles well and is wonderful on those cold winter nights with a dollop of vanilla ice cream.

Topping

¾ Flour

¾ pecans chopped fine

¾ rolled oats

½ cup light brown sugar

¼ granulated sugar

½ tsp salt

8 tbsp unsalted butter-melted

Filling

3 lbs sweet apples (Golden Delicious, Gala, Honey crisp, etc)

¼ granulated sugar

½ tsp cinnamon

¼ tsp nutmeg

¼ to ½ cup raisins

2 tsp lemon juice

2 tsp butter

Instructions

Oven to 450 degrees

For topping combine all dry ingredients together in a bowl and then stir in melted butter.  The mixture should be the consistency of heavy wet sand.

For the filling, peel, core and dice up apples. 

Toss with all the other ingredients in another bowl.

Let the apple mixture sit for a little bit to start the juices flowing and combining. 

Butter an oblong pan, 13 X 9.

Sprinkle in some of the topping, about an eight of a cup over the bottom of the pan.

Cover with apples.

Spread the rest of the topping over apples.

Bake for about 30 minutes or until the topping is brown and the apples are soft.

Serve warm with French Vanilla ice cream.