Easier garlic bread

Rather than cutting up your whole loaf of french bread and buttering each piece individually, this is how I do it...(and yes, I learned it from my Mom...thanks Mom!)...


Slice your loaf open the long way (into 2 big pieces).  Butter both sides and garlic salt.  Then broil with the butter facing up.

After toasting (broiling), put the loaf back together...

Now cut them into as wide of slices as you desire (these ones were thin).  (You will be cutting 2 slices at he same time)...

There you go...faster easier...practically the same result...

Creamy Potato Leek Soup

(Photocopied without permission from All Recipes.com)

I had never tried Leeks before, but I got some from a food co-op and so we tried this recipe.  I have made it 2 or 3 times now and everyone in my family loves it.  The leeks are just like a mild green onion.

8 cups potatoes, peeled and cubed
4 cups chicken broth (or 4 cups water and 4 chicken boiullion cubes)
1 pound bacon, cut into 1 inch pieces, reserve bacon grease
3 leeks, sliced
1 C. heavy cream

In a large stockpot cook potatoes in the chicken broth until potatoes are tender.

Meanwhile cook bacon until brown (cut bacon into 1 inch squares before or after cooking...I do it after).  Drain grease but keep 3 T. bacon grease and set aside.

Wash and cut the leeks like this video.  You need to cut and wash them a certain way because they are really dirty inside.  http://www.youtube.com/watch?v=fm6XGDwjJQA

Saute the leeks in the reserved bacon grease for 8-10 minutes.

Once the potatoes are tender, stir in the fried leeks, heavy cream and bacon.

Wah-lah!

I got the recipe from here http://allrecipes.com/recipe/creamy-potato-leek-soup-ii/detail.aspx?event8=1&prop24=SR_Title&e11=creamy%20potato%20leek%20soup%20ii&e8=Quick%20Search&event10=1&e7=Home%20Page

Spaghetti Squash Yum!

This recipe was sitting out on the RS table...I don't know where it came from, but thought I'd share it with you!

1 spaghetti squash
2 T. olive oil
1 white onion, chopped
1 1/2 C. chopped vine tomatoes
1 clove garlic, minced
3/4 feta cheese
3 T. black olives
2 T. chopped fresh basil

Cook squash in oven with water until tender (350 degrees).

Heat oil in skillet and cook onions until tender.  Add garlic and cook for 3 more minutes.  Stir in tomatoes.

Put everything together in a large bowl and toss.

Serve warm.