Mom's Fruit Dip

There are two things that I am just heartbroken about when it comes to Mike. #1 He doesn't like anything with Lemon Flavor or Orange Flavor and #2 He doesn't like "creamy stuff" things like mayonaise, cream cheese, and whipped cream.

This is why I usually don't make this dip unless there's gonna be a party! Everyone in my family requests this fruit dip from my Mom whenever there is going to be a family gathering. My father (my parent's are divorced) after trying this dip at Josh's baptism knew it was my mom's concoction. He recalled my mother sitting in front of the TV snacking on stawberries and a jar of marshmellow cream in hand. I have since tried the latter and thouroughly enjoy it although not as much as this recipe.

• 1 8 oz. package of cream cheese, softened
• 1 jar of marshmellow cream (fluffernutter)
• Orange juice to taste (I use a little under the juice of one orange)

Cream together creamcheese and marshmellow cream with an electric mixer then mix in juice by the teaspoon (or by eye) to taste.

Serve with pineapple, strawberries and/ fruit of choice.

Fettuccine with Leek, Cream and Parmesan Sauce

I've been browsing the library for cook books and they have a fabulous variety of Williams-Sonoma books. This Williams-Sonoma book is very old (Well, not very old.... about 20 years) and written by Mr. Chuck Williams himself! Anyway, this was so good when I made it and farely inexpensive to make. The original recipe calls for fresh pasta..... if you are feeling adventurous, by all means slave away on your own fresh pasta. It does taste awesome when fresh.

2 Medium-sized leeks
3 Tbsp. unsalted butter
1 cup cream
1/4 cup freshly grated Parmesan cheese
Salt
Freshly grated nutmeg
10 ounces fettuccine
Additional grated Parmesan cheese

Trim leeks, cutting off most of the green, wash well and slice thin. There should be about 2 cups. Heat butter in the saucepan and gently saute leeks for 4 to 5 minutes until softened but not browned. Add cream, bring to a boil and let bubble for 1 minute. Stir in Parmesan cheese and season to taste with salt and nutmeg.

Cook fettuccine in plenty of boiling salted water until just tentder---20-30 seconds. Drain and immediately combine with sauce. Toss well and serve at once in heated bowls or plates. Serve with additional grated Parmesan cheese.

Serves 4 as a first course.

Potato Laktes

First let me just say that I don't know what kind of goy (I know, goy is harsh but I'm going for shock value!) actually STILL hand grates their potatoes when making potato laktes. No offense to the folks out there who are still in the dark ages when it comes to food processors but, modern technology has made huge strides in the culinary catagory. Let's say this together......FOOD PRO-CES-SOR. Now, isn't that better?

There are many many variations on the classic potato latke or potato pancake. This one I'm trying this year sounded the simplist out of all of them. I'll have to fill you in on how it goes.

6 Large Potatoes
1 Medium onion
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup flour

Process potatoes and onions in food processor and remove excess liquid using cheese cloth or mesh sieve. Heat oil till it pops (Peanut or Canola oil). Fry small spoonfuls until golden brown. Pancakes should be about 2-3 inches in diameter or easy enough to flip with a spatula. Drain and serve hot. ENJOY!

Lindi's Chicken Pot Pie

I had this over at my girlfriend, Lindi's house one night and fell in love. I don't know why. Maybe it's because the only other Pot Pie that I've ever had is the frozen ones brought home from the supermarket. Although this recipe isn't all that different (in terms of difficulty to make), it tastes so much better!

Let me assure readers that this is not gourmet by any means....this is filed in the, "Down home comfort food" section.

Lindi also suggested microwaving some diced potatoes and putting them in there for a bit more bulk. A really cute touch is cutting some of the extra crust with cookie cutters and putting cute shapes on top of the pie. Most likely this can also be done with leftover Turkey. So, file this away for next Thanksgiving.

I completely copied and pasted this from her email so, ENJOY! I've made it twice in the 3 weeks that I've had it.

Lindi's Chicken Pot Pie

1can cream of Chicken soup
1 medium onion,chopped and sauted (optional)
1-2 chicken breast, cooked and chopped
10 oz bag of frozen peas and carrots
1 tsp salt (I usually add a little more, but I like it salty)
1/4 tsp pepper
1/2 tsp thyme

2 premade pie-crust, or you can make your own, but I've never done that before :)

Mix everything together. Put into bottom pie crust. Seal 2nd crust on top of that and made lots of little slits. Bake at 400 for 30-40 minutes or until gloden brown. I f youwant it even heartier, add corn and/or potatoes(I'd cook them a little first though or chop them pretty small so that they cook all the way). This is one of those meals that is really yummy even as a leftover, if you dont eat it all the first night that is! Enjoy!