Gran's Creamy Leek Soup (from Thrifty's)

Creamy Leek Soup with Crumbled Stilton

2 Tbsp. olive oil

2 medium leeks, halved, ends trimmed, washed, and sliced

1 garlic clove, sliced

3 Tbsp. flour

4 cups chicken or vegetable stock

1 medium baking potato, peeled and cubed

1/2 tsp. dried thyme

1/4 cup whipping cream

100 grams crumbled Stilton cheese or aged cheddar

Method:
Heat the oil in a pot over medium heat. Add the leeks and garlic and cook until they are softened, about 4-5 minutes. Mix in flour until well combined. Slowly stir in the stock. Mix in the potatoes and thyme. Bring to a simmer and cook until leeks and potatoes are very tender, about 20 minutes. Puree in a food processor, and then return to the pot. Bring back to a simmer. Whisk in whipping cream; season with salt and pepper. Pour into soup bowls. Sprinkle cheese on top and serve.

Options:
Make a creamy onion and Stilton soup by replacing the leek with 2 mediums onion, halved and sliced. Instead of Stilton, use any other blue cheese in the soup that appeals. Or, if you don’t like blue cheese, use a 1 cup of grated aged cheddar cheese instead.

Gran's Crunchy Garlic Chicken

Start with oven at 425 and nonstick spray or parchment paper on a baking sheet.

In one dish mix 2 tbsp melted butter, 2 tbsp milk, 1 tsp chopped fresh chives, ½ tsp salt and 1 large garlic clove, minced.

In a second dish mix 2 cups crushed cornflakes, 3 tbsp chopped fresh parsley, and ½ tsp paprika.

Dip 6 boneless, skinless chicken breast halves in butter mixture, then in  cornflake mixture, and place on baking sheet. Bake uncovered 20-25 minutes. (I always need the longer time).

Yum hot and cold - great for picnics!

Pope's Valentine Cookies for Small Hands

S made these with Baba this week as Valentine gifts for her friends at school. The recipe is adapted from Allrecipes; the cookies are wonderful to bake for small hands because they can do the kneading, the cutting out of hearts, and then add the red sprinkles at the end.

1/2 pound butter, softened
2 1/2 cups (sifted) all-purpose flour
1cup (sifted) confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

1.  Preheat oven to 325 degrees.
2.  Mix butter in a mixer until light, add remaining ingredients and continue mixing until "too stiff for mixer".
3. Knead until velvety.
4. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible. (The thickness is important so that the small hands can do the cutting - too thin and the dough won't hold.)
5. Cut out and bake on a lightly greased pan for 12 minutes.  Cookies will be almost white when cooked.

Red sprinkles enhanced our Valentine cookies.  The recipe would work wonderfully for other shapes at other times of year, with appropriate sprinkles.