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	* Exported from MasterCook * Leeks with Vinaigrette Recipe By :The Drag Queen's Cookbook & Guide to Sensible Living; 1996 Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 dozen leeks -- (36) 1 tablespoon fresh lemon juice -- (15 mL) 1 tablespoon red wine vinegar -- (15 mL) 1 tablespoon prepared mustard -- (15 mL) 1 teaspoon salt -- (5 mL) 3 tablespoons olive oil -- (3 - 4)[45 - 60 mL] "Ya take the leeks and ya separate leaves and bulbs. Then ya take off that layer of skin, ya cut the roots and ya toss 'em. Wash leaves and bulbs real good. In a skillet ya boil salted H2O (water) and ya cook the bulbs until as tender as a Judy Garland ballad (about two minutes). Ya drain, ya set 'em aside on a towel to dry. Then ya place the leaves in the H2O and boil 30 seconds. Ya dry them, too. Combine lemon juice, red vinegar, mustard and salt in a jar. Ya shake. Add olive oil. Ya reshake. Ya serve." Submitted by Miss Shirley U. Jeste From a delightful book I found on a bargain counter in the book store: The Drag Queen's Cookbook & Guide to Sensible Living by Honey Van Campe; 1996; published by Winter Books, an imprint of Pontalba Press, 4417 Dryades Street, New Orleans, Louisiana, 70115; ISBN 0-9653145-7-X Hallie's comment: I used to make a dish similar to this by sauteeing dry breadcrumbs in a little butter and tossing the leeks in that before adding a dressing. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2330 Calories; 51g Fat (18.4% calories from fat); 49g Protein; 456g Carbohydrate; 58g Dietary Fiber; 0mg Cholesterol; 2961mg Sodium. Exchanges: 0 Lean Meat; 89 1/2 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Linguine, Zucchini, and Ham, Oh My! Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-08 Aug. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 zucchini -- halved lengthwise and sliced 2 ounces lean ham -- julienned 1 teaspoon oil -- (optional) 1/3 cup chicken broth 1/3 cup mayonnaise 1/4 teaspoon red and black pepper blend 8 ounces linguine -- cooked If you haven't already done so, halve and slice the zucchini and cut the ham into small strips. Cook the linguine and keep warm. Coat a skillet with nonstick spray (or heat a teaspoon or so of oil). Sauté the zucchini and ham over medium-high heat until zucchini is tender, about 4 minutes. Meanwhile, whisk broth, mayonnaise, and pepper blend until smooth. Toss zucchini, ham, and mayonnaise mixture together with hot linguine. Source : "recipe-a-day.com" S(mastercook formatting by): "bobbi744@comcast.net" Copyright : "Copyright 1998 by The Big Network" NOTES : Today, we bring you a recipe whimsically named for Dorothy's song in "The Wizard of Oz." We think it'll make you, too, want to say, "Oh, My!" Bobbie's Note: This was very good but I did make a couple of changes. First, I cut the recipe in half for all ingredients except the chicken broth and ham. 2 ounces of ham was only two large slices of purchased ham and I wanted this for a main dish to serve with a couple of salads; I also wanted it be sure it wasn't dry so used the 1/3 cup of chicken broth. It was perfect. If making the whole amount, I would double the chicken broth and ham. I also used fresh ground black pepper and several shakes of cayenne pepper. Contributed to the FareShare Gazette by Bobbie; 12 August 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 18g Fat (43.0% calories from fat); 11g Protein; 44g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 376mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat.

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