quart saucepan, add the potatoes and enough cold water to cover
dium low.
Cover and cook until leeks are tender, stirring
Heat butter in frying pan.
Add leeks and cover pan; cook 8 to 10 minutes over low heat.
Peel potatoes and cut into thick slices; add to frying pan.
Season and sprinkle in celery seed; mix well and cook, uncovered, 7 to 8 minutes over medium heat.
Sprinkle with chopped parsley and serve immediately.
Boil potatoes and slice into rounds.
Grease deep baking dish. Layer potatoes, then eggs, also sliced into rounds.
Dot with butter and smooth on a layer of sour cream.
(A small amount of milk added to the sour cream will make it easier to spread.) Continue to layer.
Top off with bacon, uncooked and cut in half. Bake 3/4 hour or longer, if needed, at 350\u00b0.
Can be prepared ahead of time and baked just before serving.
Spray roaster with Pam.
Fill with potatoes and carrots.
Mix couple of sticks of melted butter with as much onion and pepper as you like. (I use couple tablespoons of onion and 1 cup of green peppers.)
Mix with butter and pour over carrots and potatoes. Bake 2 hours at 350\u00b0.
Don't peek.
uice, oil, garlic salt, pepper, and 3 tablespoons water.
Pour
Peel the potatoes and slice thinly.
Wash the leeks thoroughly and slice thinly discarding about the last 2 inches of the green tops.
Mix together the flour, salt, pepper and nutmeg.
Grease a casserole dish.
Put in alternate layers of potatoes and leeks sprinkling each layer with the seasoned flour and small chips of butter.
The top layer should be potatoes.
Dot the top with butter, pour hot milk on top of the casserole.
Bake in the oven uncovered (gas 5, 375\u00b0F, 190\u00b0C.) for about 1 hour.
Cook the potatoes in boiling salted water for
nto 1 inch cubes and place in a small
ick spray. .
Wash and chop potatoes in to large bite-sized
ahrenheit.
Prick the sweet potatoes with the tip of a
ven to 400 degrees. Pierce potatoes with fork; bake until tender
Cook the potatoes in boiling salted water for 20 mins. Drain and cool
>In a skillet, cook leeks in 3 tablespoons butter over
illet over medium heat. Add leeks; cook 3 minutes or
Wash leeks and dice about 2 ounces of tender white hearts. Put aside.
Cut rest of leek into 1/2-inch pieces.
In pan, add water, potatoes, leeks and onion.
Bring to boil.
Add milk, salt and pepper.
Simmer 30 minutes.
Remove potatoes and leeks.
Force through ricer or puree in blender.
Return to soup pot.
Add tender diced leeks, butter and cream.
Bring to boil.
Stir.
Do not allow to burn.
Cook slowly for 15 minutes.
Stir in cheese and seasoning to taste.
Serve with crusty bread.
br>Arrange one third of potatoes in a greeased 2.5
dium heat. Saute the mushrooms and leeks in oil until soft,
5 degrees.
Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons
br>Add leeks to skillet cooking until softened and starting to