Leeks au Gratin
8 medium leeks with tops (3 lb)
2 tablespoons butter or margarine
2 tablespoons plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/3 cups milk
1 cup shredded Gruyère cheese (4 oz)
1/4 cup dry bread crumbs (any flavor)
2 teaspoons butter or margarine, melted
Heat oven to 325°F. Grease bottom and side of shallow 2-quart casserole. Cut leeks into 1/2-inch pieces. In 3-quart saucepan, heat 2 inches water to boiling. Add leeks. Cover and cook over medium heat about 5 minutes or until crisp-tender; drain.In 2-quart saucepan, melt 2 tablespoons butter over low heat. Cook flour, salt and pepper over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in leeks. Pour into casserole. In small bowl, mix bread crumbs and 2 teaspoons butter until crumbly. Sprinkle evenly over casserole. Bake uncovered about 25 minutes or until golden brown
Ratatouille Salad
1 small eggplant (1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 medium tomatoes, chopped (1 1/2 cups)
1 medium zucchini, thinly sliced (2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (1/2 cup)
1/3 cup chopped fresh parsley
Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large nonmetal bowl. Add eggplant and remaining ingredients; toss.Cover and refrigerate until chilled.
1 small eggplant (1 pound)
1 cup water
1/4 teaspoon salt
1/3 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2 medium tomatoes, chopped (1 1/2 cups)
1 medium zucchini, thinly sliced (2 cups)
1 small onion, sliced and separated into rings
1 small green bell pepper, chopped (1/2 cup)
1/3 cup chopped fresh parsley
Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain. Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large nonmetal bowl. Add eggplant and remaining ingredients; toss.Cover and refrigerate until chilled.
