This: Baked Potato & Leek Soup with Cheddar & Bacon Recipe ngredients: * 2 medium russet potatoes (about 1/2 pound each) * 4 Tablespoons unsalted butter * 2 medium leeks (white and light green parts), sliced and rinsed well * 2 medium cloves garlic, minced * Kosher salt and freshly ground black pepper * 2 cups homemade or low-salt canned chicken broth * 4 thick slices bacon, cut into 1/2-inch dice * 1/2 cup milk * 1/2 cup sour cream * 1 cup (about 1/4 pound) grated sharp Cheddar (see Cook's Note) * 2 Tablespoons thinly sliced scallion greens or chives Preparation: Heat the oven to 375 degrees F. Scrub the potatoes, pat dry, and pierce several times with a fork. Set them directly on the oven rack and bake until very tender, about 1 hour. Let cool completely on a cooling rack. Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add the chicken broth and 2 cups water. Simmer until the leeks are very tender, about 20 minutes. Meanwhile, cook the bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to a paper-towel lined plate to drain. Cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Puree the contents of the pot in batches in a blender until very smooth. Return the soup to a clean pot and reheat over medium low. Whisk together the milk and sour cream and then whisk this into the soup, along with 1/2 cup of the Cheddar cheese. Stir in the diced potato. Season with salt and pepper. Serve garnished with the remaining Cheddar cheese, the bacon bits, and the scallions or chives. Yield: 6 cups, 4 servings Cook's Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.

This is a recipe from River Cottage every day veg. Mushroom ragout with soft polenta. 400ml milk Bay leaf Sprig thyme Peppercorns Half an onion and/or 2 cloves garlic bashed 150 gr quick cook polenta 20g butter 1 tsp finely chopped rosemary 20 g grated parmesan Ragout : 2 tbls oil Large knob butter 650g mushrooms, thickly sliced Garlic bashed Thyme laves, finely chopped 150ml red wine 150ml stock S and p For the polenta, put milk an 400ml water in a pan, add bay leaf, peppercorns, onio'/garlic. Bring to just below the boil and set aside to infuse 20 mins. Meanwhile, heat half the oil and butter and cook half the mushrooms, S and p and cook until most of the juices have evaporated. Add half te garlic and thyme, cook for a minute more then tip onto a plate. Repeat with the other half. Add first lot back to th pan, add the wine and stock and simmer for about 15 Mins until liquid is reduced by half. Strain the infused milk, bring to a simmer, add the polenta, stir likke crazy, let it simmer for a minute. Remove from the heat, Add th butter, rosemary and cheese. Check the seasoning. Serve straight away topped with the ragout. Serves 4.

BERBER CHICKEN AND TOMATO SALAD (source: "The Grains Cookbook" by Bert Greene) A recipe from Morocco. 1 c. bulgur 1 c. chopped, seeded, peeled tomatoes (about 2 medium) 2 c. boneless skinless cooked chicken pieces 3 T. chopped fresh basil 1 t. chopped fresh mint 2 cloves garlic, minced 1/3 c. olive oil 3 T. red wine vinegar salt and freshly ground black pepper to taste chopped fresh parsley, for garnish 1. Cook the bulgur in a large pot of boiling salted water until tender, 20-25 minutes. Drain, and set aside to cool. 2. In a large bowl, combine the cooled bulgur, tomatoes, chicken, basil, mint, and garlic. Lightly toss, then add the oil, vinegar, and salt and pepper. Sprinkle with parsley. Serves 4-6. BULGUR\-STUFFED TOMATOES (source: "The Grains Cookbook" by Bert Greene) 4 ripe medium tomatoes 1/4 c. strong homemade chicken stock 2 T. olive oil 1 medium onion, finely chopped 1 lg. clove garlic, minced 1 t. sugar 1/2 c. bulgur 1 t. chopped fresh basil, or 1/2 t. dried 1/2 t. chopped fresh thyme, or 1/4 t. dried 1/2 t. salt 1/4 t. freshly ground black pepper 1/8 t. hot pepper sauce 2 T. freshly grated Parmesan cheese 1\. Slice the top off the tomatoes and scoop out the interiors with a spoon, leaving about 1/4\-inch thick walls. Turn the scooped\-out tomatoes upside down on paper towels to drain. Place the tomato pulp and seeds in the container of a food processor or blender, and process until smooth. You should have about 1\-1/4 cups liquid. Add enough chicken stock to make 1\-1/2 cups total liquid. 2\. Heat the oil in a medium\-size saucepan over medium\-low heat. Add the onion; cook 1 minute. Add the garlic; cook 3 minutes longer. Stir in the tomato mixture and add the sugar, bulgur, basil, thyme, salt, pepper, and hot pepper sauce. Heat to boiling. Then reduce the heat and cook, covered, over low heat until the bulgur is tender and all the liquid has been absorbed, 20\-25 minutes. (Remove the cover and continue to cook if the mixture seems too wet.) Turn off the heat and let the pan stand, covered, for 10 minutes. 3\. Stuff the bulgur mixture into the tomato shells, mounding it high. Sprinkle with the Parmesan cheese. Place under a preheated broiler and cook until the tops are golden and the tomatoes are warmed through, about 5 minutes. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BULGUR SLAW (source: "The New Book of Whole Grains" by Marlene Anne Bumgarner) 1 small head of cabbage 1 small green bell pepper 1 small onion 1 carrot 1/2 c. bulgur (or cracked wheat, soaked overnight 1 c. sour cream or yogurt 1 t. onion, finely minced 1 t. salt 1/4 t. pepper 1/2 t. caraway or celery seed Shred cabbage, finely chop pepper, onion, and carrot. Rinse, drain, and refrigerate until ready to serve. Meanwhile, stir together sour cream, minced onion, and stir in dressing. The toasted taste of bulgur is best for this recipe, but cracked wheat or triticale may be substituted with satisfactory results. ~~~~~~~~~~~~~~~~~~~~ VEGETABLE PILAF (source: "The New Book of Whole Grains" by Marlene Anne Bumgarner) 1 T. vegetable oil 1 onion, chopped 1 celery stalk, chopped 1 carrot, chopped 1/4 pound mushrooms, sliced 1 c. bulgur or cracked wheat 1/4 c. pumpkin, sunflower, or sesame seeds 1 T. fresh parsley or 1 t. dried 1 t. salt 2 c. vegetable or meat stock Saute onion, celery, carrot, and mushrooms in oil until tender. Add bulgur and seeds, stirring until grain is slightly browned. Sprinkle with parsley and salt and add stock, stirring until combined. Cover and simmer over low heat until all moisture is absorbed, about 15 minutes. \-Grainlady

I got this from here, I think, years and years ago. It's the BEST! Leila's Crispy Buttermilk Fried Chicken Makes approximately 8 servings This wonderful fried chicken was prepared for my family by Leila - an amazing woman who worked for us and practically raised my brother and I up from pups. It is full of delicious flavor and has the kind of crispy coating that you'll never forget. It is also fried chicken, so nowadays it's something that is served for special occasions only! 3-4 pounds cut-up frying chicken 2 cups buttermilk 2 cups self-rising flour Ground black pepper, to taste Paprika, to taste Garlic powder, to taste Vegetable oil for frying Step 1 - Cut your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour. Step 2 - Mix and sift together flour, black pepper, paprika and garlic powder. Step 3 - Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning. Step 4 - Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour. Step 5 - Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear. Step 6 - Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home.