Leek and Potato Puree (Silver Palate)
Mashed potatoes flavoured with leeks

6 large leeks
2 lb red potatoes
3/4 cup butter
2 garlic cloves, minced
1/2 cup heavy cream
salt and pepper

Trim roots and most, but not all of the green leaves from the leeks, leaving each leek about 7" long. Split down to the base, but not all the way through and wash thoroughly.

Boil leeks in salted water until tender, 15 minutes. Drain and chop. Cook potatoes until very tender; drain.

Melt 3 tbsp of the butter in a skillet. Add the garlic and cook over low heat until lightly coloured, about 15 minutes. Add leeks and another 3 tbsp of butter and cook, stirring occasionally, 15 minutes. Puree the leek and butter in a food processor.

Mash potatoes, adding cream as needed. Stir in the leek mixture and remaining 6 tbsp butter. Season with salt and pepper and reheat gently.

Berliner Donuts

* Time 8 minutes
* Serves 18

Ingredients

* 1 cup milk
* 3 tablespoons unsalted butter
* 1 package rapid rise dry yeast
* 3 tablespoons sugar
* 3 egg yolks, slightly beaten
* 3 1/2 cups (1 pound) cake flour
* 1/2 teaspoon salt
* Fat for frying, such as canola oil
* 10 ounces raspberry jam
* 2 cups confectioners' sugar

How to make it

* In a small saucepan, scald the milk by heating just until bubbles form around the edge of the pot; the milk should not actually boil. Remove from heat and whisk in butter to melt, allow to cool 10 minutes. Transfer the mixture to the bowl of a standing mixer fitted with a dough hook. Sprinkle the yeast over the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 10 minutes until foam appears, this indicates the yeast is active. Turn mixer on low and add the egg yolks then gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt. Stop the machine periodically to scrape the dough off the hook. Mix just until the dough is supple and elastic, about 5 minutes. Once smooth, turn dough out on a lightly floured surface and knead gently for 2 minutes. Place the dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise until doubled in size, about 1 hour. If you have time, let rise in the refrigerator for several hours because chilling will make the dough easier to roll out.
* Roll the dough out on a lightly floured surface to about 1/2-inch thick and cut with a floured biscuit cutter or water glass, about 3-inches in diameter. Transfer to a greased baking sheet, and allow to rise again for 30 minutes. Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Slip doughnuts in the hot oil, top-risen side down, and fry doughnuts until golden, about 4 minutes each side. To keep the oil temperature constant, fry 3 at a time. Drain on paper towels. Fit a pastry bag with a small tip and fill with jam. Poke a small hole in the side of the doughnut and pipe the jam inside. Dust heavily with confectioners' sugar while still slightly warm.

Sue

Cranberry meatballs
2 pounds ground chuck
2 large eggs
1/3 cup dry breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce.
1 (12-ounce) jar chili sauce
1 Tablespoon brown sugar
2 tsp lemon juice
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls

Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.

Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes.

This is a tried and true recipe. We really like it and it's easy to put together. It makes two--one for now and one for the freezer.

Salmon Quiche

1 - 15-1/2 oz. canned salmon
3 eggs, beaten
1 c. sour cream
1/4 c. mayonnaise
3-6 drops Tabasco
1 c. shredded cheddar cheese
2 green onion, chopped
1/2 tsp. dried dillweeed
2 baked 9" pie shells.

Drain liquid from salmon but save the liquid. Add enough milk to equal 1/2 cup. Pour into a large bowl. Stir in eggs, sour cream, mayo and Tabasco. Add salmon, broken into bite-sized pieces. Blend in cheese, onion and dill. Divide between the two shells. Bake at 325 until set, about 40-45 minutes, covering rim if it browns too soon.

That looks good Patti!
It would be a nice change from salmon patties, which we both love.