![Chicken Puffs](/images/new-backgrounds/57151/5715119x1.webp)
Chicken Puffs
1 pound cooked chicken, (11⁄2 cups finely chopped)
1⁄4 cup packed parsley sprigs
1 cup chicken broth
1⁄2 cup vegetable oil
1 tablespoon Worcestershire sauce
1⁄2 teaspoon each, salt and celery seed
1⁄4 teaspoon each, dry mustard and onion powder
1 cup flour
4 eggs
Cut chicken in large chunks and using
Makes 4 dozen.
Potato–Leek Soup
3 pounds potatoes, peeled
3 to 4 leeks, both root and leaf ends trimmed
8 ounces bacon
2 quarts water
11⁄2 teaspoons salt
1⁄4 teaspoon pepper
1⁄2 cup milk
3 tablespoons flour
Using slicer/shredder disc, slicing side up, slice potatoes. Remove to large mixing bowl and cover with cold water. Set aside. Slice leeks. To clean leeks, place in a colander and toss gently under running water. In a soup pot or Dutch oven, cook bacon until crisp. Remove bacon and set aside. Add the leeks to the bacon grease in the pot. Cook and stir occasionally over medium heat for about 10 minutes. Increase heat to high and add water, potatoes, salt, and pepper. Bring soup to a boil then reduce heat and simmer, uncovered, for 15 to 20 minutes. In a small bowl, whisk together milk with flour. Slowly stir milk mixture into simmering soup and simmer for 5 minutes. Garnish with crumbled bacon bits. Makes 6 to 8 servings.
Lentil Soup
1⁄2 pound bacon | 16 ounce bag lentils |
1 large onion | 2 quarts water |
6 parsnips, peeled, ends removed, | 1 bay leaf |
cut into | 1 teaspoon salt |
8 celery ribs with leaves | Sour cream, optional |
6 carrots, ends removed |
|
In a soup pot or Dutch oven, cook bacon until crisp. Remove and reserve four slices of bacon to be used as garnish. Leave bacon drippings in pot. Using
NOTE: Lentils do not need to be soaked overnight.
10