COCK-A-LEEKIE

I don't name them - I just post them. Got your attention though, didn't it?

COCK-A-LEEKIE

• 1 chicken fryer, cut up
• 1 beef shank bone or neck bone
• 3 strips of bacon, chopped
• 6 cups chicken broth
• 1 whole leek
• 1 cup barley
• parsley, thyme, and a bay leaf

Simmer for 30 minutes, then skin, and bone chicken.

Add 1 whole leek, chopped. Continue to simmer for 1 hour.

Remove beef bone and serve.

Have a great day!

Editor

http://www.holyprotectioncookbook.com/

BEEF ROULADES

I'm in a red meat mood. Guess I'll haffta get some Pinot Noir.

BEEF ROULADES

• 2 lb. beef round, rump or sirloin tip, cut ½ inch thick
• salt and pepper to taste
• 12 slices bacon
• 1 medium onion, thickly sliced
• ½ cup unsifted all purpose flour
• 1 cup condensed beef consomme
• ½ cup water or red wine

Cut meat into 12 serving pieces; pound to 8 inch thickness. Season with salt and pepper.

Microwave bacon in shallow glass baking dish about 8 minutes or until partially cooked; reserve bacon drippings. Arrange bacon slices on each piece of meat.

Place one onion slice over each slice bacon. Roll up jelly-roll fashion; secure with toothpicks. Coat each meat roll with flour.

Heat bacon drippings over medium heat in freezer to range type glass ceramic Dutch oven. Add meat rolls and brown on all sides.

Stir in remaining flour, the consomme and water. Cook for 15 minutes at a medium high heat.

Bake for 35 to 40 minutes at 350° or until meat is tender.

Have a great weekend.

Editor

http://www.holyprotectioncookbook.com/

CHICKEN KIEV

A little russian flavor. Not much commentary today.

CHICKEN KIEV

• 2/3 c. butter
• ½ c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. basil
• ½ tsp. garlic salt
• 2 chicken breasts, split
• ¼ c. dry white wine or apple juice
• ¼ c. chopped green onion
• ¼ c. chopped parsley

Preheat oven to 375°. In a 2 quart saucepan, melt butter.

On a piece of wax paper, combine bread crumbs, cheese, basil and garlic salt.

Dip chicken breasts in melted butter, then roll in bread crumbs to coat.

Place skin side up in ungreased 9-inch square baking dish. Bake in 375° oven for 50 to 60 minutes.

While chicken is baking, add wine, onion and parsley to remaining melted butter.

When chicken is golden brown, pour butter sauce over and around.

Return to oven for 3 to 5 minutes more or just until sauce is hot.

Serve with sauce spooned over. Good with wild rice as an accompaniment.

More tomorrow.

Editor

http://www.holyprotectioncookbook.com/

MATT'S HONEY MUSTARD

This one is easy. It took a little experimentation to come up with the right mix, but you know moms. It really should be named after her, but she is letting Matt have the glory.

MATT'S HONEY MUSTARD

• ½ cup Miracle Whip
• ½ cup honey
• ¼ cup prepared yellow mustard

Mix all ingredients together.

Matt eats this on salad, dips chicken, beef, pork, or anything else he can find that's edible.

Editor

http://www.holyprotectioncookbook.com/

LIZ'S POTATO SALAD

Here's another namesake recipe. It's orange. Distinctive and darn good!

Try this one. You will not be disappointed.

LIZ'S POTATO SALAD

• 7 potatoes, cooked, peeled and sliced
• 3 cup French Dressing
• ¾ cup celery, diced
• 3 cup green onion with tops
• 4 hard cooked eggs, chopped
• 1 cup mayonnaise
• ½ cup sour cream
• 1½ tsp. horseradish mustard
• salt
• celery seed

While potatoes are still warm pour French Dressing over them and toss.

Chill for 2 hours.

Then after chilled, add celery and onions.

Chop eggs and add to potatoes.

Add remaining ingredients and mix well.

Add salt and celery seed to taste.

Thanks,

Editor

http://www.holyprotectioncookbook.com/

BEEF AND PASTA SALAD

Have you started your new year's diet yet? You can ease into by trying this substantial salad recipe. I say substantial because it has meat protein in it.

This one is really good! I think its the dressing that does it. Nothing special, but I always go back for seconds. Then again, maybe its the cherry tomatoes.

BEEF AND PASTA SALAD

• 3 cups rotini, cooked and drained
• 1 lb. boneless stir-fry beef strips
• 2 tsp. instant beef bouillon
  2 Tbsp. olive oil
• 1 cup bottled Italian salad dressing
• 6 oz. Provolone cheese, cut into cubes
• 1 large green bell pepper, cut into strips
• 1 cup cherry tomato halves
• ½ cup sliced pitted ripe olives
• Grated Parmesan cheese

In large skillet, brown meat and 1 tsp. bouillon in oil and remove from skillet.

In large bowl, combine meat, rotini, salad dressing and remaining 1 tsp. bouillon.

Let stand 15 minutes.

Add remaining ingredients except Parmesan cheese; mix well.

Cover and chill. Serve with Parmesan cheese.

Appreciate your time,

Editor

http://www.holyprotectioncookbook.com

Happy New Year

I know - If I here that one more time.......

Tough. It's the new year 2006 AD.

It is up to you to make it happy.

Regular (mostly) posts to resume tomorrow.

Thanks for stopping in.

Editor