DON'T FORGET TO TURN ON YOUR LOG TO RECORD OUR CHAT TONIGHT---HERES HOW:  AT
THE TOP OF YOUR AOL MENU, CLICK ON <<FILE>>, SCROLL DOWN TO <<LOG MANAGER>>
CLICK ON OPEN LOG...... AND SAVE-AS ---ANY NAME ...CAKECHAT.LOG (ETC) IN
A FOLDER (DIRECTORY) ... AFTER YOU EXIT AOL YOU CAN USE ANY WORD
PROCESSOR TO OPEN AND READ IT.

THIS WEEK WE MUST USE OUR NEW NAMES APPOINTED TO US BY AOL.. DOLORES777
IS CCCHEFDOL AND PWD SUGAR IS CCCHEFPWD. THIS IS AN AOL THING. WE HAD
NOTHING TO DO WITH IT. I LIKE THE NAME OKAY THOUGH : )

DOLORES' PART:
Graduation time has always been the very busiest of all for me. When I did cakes at home, graduation was on Wednesday, which helped some...at least it wasn't on the weekend when I also had wedding cakes to do. Other schools are on the weekend. But now, since I have the bakery, it lasts for 3-4 weeks. Even now, Universities are finishing and we are doing cakes for nurses, etc. It will last through May. This time is very stressful. I wish we could accommodate everyone, but that wouldn't be possible. If we DO look ahead, it can go quite smoothly in spite of everything.

DO AHEAD: I do what I can on not so busy days...make LOTS of flowers, logos etc (color-flow, wafer paper or whatever) or save edible images back.
FREEZE EM You could even freeze a few of the most popular sizes of sheet cakes. Just wrap tightly sealed and to thaw, leave it wrapped. It can take several hours to thaw to room temperature, so you still need to plan ahead. But, in a pinch, I have thawed cakes in the microwave...to do: Leave wrapped and put micro on defrost. Set it for one minute at a time until it is thawed. Freezing for a short time won't change the flavor one bit if done properly. Beware that unwrapping a frozen cake exposes it to warm air and makes it sweat. This is moisture leaving, so don't make that mistake. This is a good thing to know for freezing cakes, candies or cookies, and maybe for other products too.

ORGANIZATION! It is important that I save a grad hat, diploma or whatever back each time I take another order so I'll know when I run out. The last minute people have to take what's left. And usually, they understand that it is their fault they didn't get around to ordering earlier. Some years I've made lists prior to graduation time, of ideas so I could create something new and to have ideas ready to suggest. If you look ahead, you can be really proud of your creations and still not need to spend so much time. Don't forget rolled fondant for nice grad hats.

HOW MUCH CAKE: Graduation cakes can be some of the BIGGEST cakes you'll make...per servings. Teens and especially boys, eat more cake, so they're going to order larger cakes than they do for other occasions. We do a lot of full sheet cakes.
FULL SHEET: How big is that? For me, its two 11 x 15 inch cakes put together. There is no standard. If you need more cake, you might suggest a shaped cake on top of the big sheet cake. I place the cakes each on a cardboard the size of each cake, then place them together on a larger board, the 2 cakes side by side and icing between them. Then ice as one big cake. (Be sure you put icing under the cardboards each cake sets on so the cardboards don't slide apart etc.)

DECORATING IDEAS: Its hard to get creative at such a busy time. Start with the school colors.
TIP...write down school colors, especially outlying schools so you won't need to ask again, saves time on the phone.

<SIMPLE DECO>...a long stemmed rose with a plastic grad hat, white for a girl or black for a boy, or one in the school colors...too simple you say???, then how about one of the following:

<A SMART OLD OWL>...a drawing or a shape...the petite Teddy bear pan for a shaped owl.

J L B 639: Do you dowel thru the bear to get it to stay in place?
CCChefDol: No, this cake isn’t heavy at ALL.

<GRAD HAT SHAPED CAKES>...the petite doll pan makes a good one! Place the petite doll pan cake, dome side down. Make the mortar board out of whatever...maybe make flat cookies, or use graham crackers iced over, etc.

<BOOK CAKES> - this is a great cake idea. An easy one to write a nice message on the pages. Make it to match school colors.

SHEET CAKE:  Since someone on my message board asked about this, I thought I'd also mention 'scored cakes' here. There are already several good ideas. Many times people like to score the cake off (divide it into squares, because they have graduation open house and the kids come and go). To do this...you can divide it into any number of servings that will multiply.

J L B 639: Dol Do you cut the edges off and butt them together ?
CCChefDol: no, don't cut, yes butt together

If the graduate has a special field such as medical - then the medical symbol might be added.  I think that is called a CADUCEUS.  And I probably spelled that wrong.  (I changed it and I hoe its right now-Dolores)

LAW SCHOOL - the scales of justice

BUSINESS SCHOOL - a cake to look like a briefcase with a diploma of thin gumpaste or rice paper rolled up on top.

JOURNALISM - a stack of books of the persons favorite authors or a cake to look like a stack of newspapers.

A Basketball Or Football Star might appreciate the ball with a graduation cap on top of it.  Be sure and add their player number, the name of the school and maybe the score of an especially memorable game.

An Architect student might appreciate a duplication of a floor plan that they drew for a special assignment on top of a sheet cake along with the school logo and the year

A student going on to the VETERINARIAN school might appreciate animals in caps and gowns on their cake.  With maybe a sign that would say "watch out .... ‘school’...here we come".

There are so many schools, fields and specialties that the list could go on and on and on.

LET YOUR IMAGINATION GO AND HAVE SOME FUN WITH THESE CAKES.
The school logo, school flowers, and caps and gowns on comic characters are always traditional things we can use.  Make up some of those logos and comic characters (in caps and gowns) now out of royal icing.  Then all you have to do is lay that down on a cake and add the hair coming out from under the cap and it is ready to go.  Since the hair is what distinctly makes it that particular person just leave the hair off of the figure until it goes on the cake and pipe it out of buttercream.

CCChefDol: '''or 'class of 98' and the date, nice for pictures to look at in later years

ICES!
HAVE YOU GOTTEN YOUR ICES REGISTRATION IN YET?  This last months ices newsletter just came and there are soooooo many demos to chose from. (84 in total)  remember your ices registration must go in before they will accept your request for tickets for 8 demos.   Our own Dolores will be doing "a wedding cake from start to finish" on THURSDAY, AUGUST 7th at 10:30 p.m.   You will want to watch this talented lady in action.    Then on Friday at 3:30 I will be doing the demo titled versatile lace wraps again this year.  I will give you some basic fondant and buttercream info as well as how to use those lace wraps in a variety of ways.

Now for the special time for all of us Thursday night cake decorating chatters.  WE WILL BE DOING OUR CHAT THAT THURSDAY NIGHT LIVE FROM THE CONVENTION.  So you can ask questions and we can tell you a little about what is going on at convention.  Then the next couple of weeks we will give you more info on what we saw and what we learned that we can share with you.  So mark your calendars now for that special chat on AUGUST 6, 1998.  By the way we will be in a demo room where others can see just what our chats are like and what we do.  We do want you to be there and talk to us.  It will also give us a chance to get acquainted with many of you face to face.  That will be fun to actually get to put faces to our funny little AOL names.   Last year Diane and I met about 20 of you and I am looking forward to meeting many more of you this year.

CCChefDol: I made a diploma out of wafer paper, airbrushed edges brown, held it over boiling water and rolled to look like a scroll...after I wrote the message that is
Icing Wiz: There is also some neat ideas in Mailbox news

IDEAS:
CCChefPwd: Do any of the rest of you have some cute ideas for graduation?
Icing Wiz: I saw a neat one at convention with color flow caps in all different colors
Icing Wiz: and Karen Ramsey did a neat one with hands throwing caps up in the air
BabzGabz: layered cake or multi layers with different interest areas of the child
BabzGabz: layer cake with school on it - buildings etc, dorms
BabzGabz: what about a cake in shape of graduation scroll, or cap and gown
CCChefDol: Bab...in what pan?
Icing Wiz: They also have a grad cake pan but I have done it free hand with a toothpick on cake
J L B 639: How could you do a sheet cake that looked like a scroll
BabzGabz: roll like jelly roll keeping open a bit ice appropriately
CCChefDol: Bab...that would work! Its even easy!!!
BabzGabz: yep -To fancy it up, put color of school on flowers around it to border and tie with ribbon like tied at graduation you can do icing ribbon
Icing Wiz: another idea using mini cake pan numerals
JB 7741: Cut the sheet cake down the center with wavy line and put the straight edges together  It looks like a scroll when frosted

J L B 639: Do you charge extra for those items that take longer? the royal or gumpaste items
CCChefDol: JLB...I do, charge accordingly with the extra time it takes...
CCChefPwd: If it takes time - you should charge for it.
CCChefDol: or the same as a real rose would cost etc
J L B 639: Per item or just incorporate it into the total cake price?
CCChefPwd: I usually charge per item
J L B 639: Is colorflow the same and royal icing?
CCChefDol: JLB...its a bit stronger
CCChefPwd: Similar -  Color flow is a Wilton product
CCChefDol: Color flow...wilton brand name

L2jlu2: dol, should i charge price of cake and separate for fillings, or should add to price of ck
Bridal1: L2, I charge one price for cake and add price per serving if I do like raspberry filling.
CCChefDol: me too Bridal...but I think she thought I charged more for icing filling, right L2?
L2jlu2: how much should price for fillings be, i always charge just one price
Bridal1: I only charge 10 cents more per serving.
CCChefDol: filling...I charge double what it cost me
Bridal1: Yes, L2 that is what I use, the prepared in plastic sleeves.
ShariE1071: L2: owner of the local shop told me he charges 3x the cost, tacks it onto the final price
CCChefDol: me too bridal
CCChefDol: Shari...whatever the market will bear
L2jlu2: should i have it separate on the form for the customer
CCChefPwd: If you charge separate for it  - it should be listed separate
CCChefDol: I have it separate
L2jlu2: should i have a line on the form for the price of filling? sorry!
CCChefDol: I do L2
CCChefDol: I have a line for all things everyone else doesn't need...like the 'groomsmen etc
CCChefPwd: If it will help you to remember to charge for it - then you need it.
L2jlu2: thats where i say it dol and a line that says "between layers" it confused me a little

Icing Wiz: graduate. I did a cake that looked like a stack of books and I placed them unevenly on each other
CCChefDol: congrats to her and you Icing...
CCChefDol: Icing - did you see my 'books' cake in this month's newsletter
online?
Icing Wiz: No not yet Dolores I will check it out
CCChefDol: not like the one you did, but food for thought

Icing Wiz: Have you ever frozen icing? I always use my up quickly but I have never read where it says you can freeze it
CCChefDol: no reason you couldn't freeze icing, but it will keep in fridge too
Bridal1: I've frozen icing lots of times.
CCChefPwd: I just put some raspberry frosting in the freezer yesterday.
DcTyree: it dont get to watery
CCChefPwd: That is a flavor I don't get many requests for and I didn't just want to throw it out
CCChefDol: Dc...do the thawing just like above and it won't
Bridal1: You need to rewhip, but it is fine.

CCChefPwd: Use Kool-Aid dissolved in your water to add as your flavor
Icing Wiz: Kool aid?
DcTyree: I freeze kool-aid
CCChefPwd: Kool Aid - Raspberry, Lemon, and etc  -  it is a wonderful flavoring
Icing Wiz: add kool aid to icing or cake?
CCChefPwd: I use one or two packages to one recipe of icing
CCChefDol: like when you need pink icing, add strawberry or cherry Kool-Aid, right?
CCChefPwd: Right - and it tastes so good.
CCChefDol: citric acid in Kool aid
ShariE1071: Pwd: so it's pretty strong then? the flavoring, I mean
Icing Wiz: I will be buying lots of koolaid LOL
VBHogan: Do you add the koolaid to plain old buttercream icing or some other icing?
CCChefPwd: Not to strong - Especially if it is only going to be used for the filling
CCChefDol: yes VB
CCChefPwd: I added it to the cream cheese buttercream icing that I make all of the time
VBHogan: Neat idea may have to try it on the next cake I do
CCChefPwd: Just dissolve the whole packet of kool aid to you cup of water and then use the same as
CCChefDol: see...Pwd still has some secrets for us all : )
CCChefPwd: normal water
Bridal1: what if you use pwd. milk in your icing Pwd??
CCChefPwd: Sorry - I don't mean to keep secrets - thought I had already told you about this
Thinkchoc: added the Kool ade to cream cheese icing
CCChefPwd: Shouldn't be a problem Bridal. I haven't tried it though
JuleeJohns: Is that unsweetened koolaid?
CCChefPwd: Right the unsweetened kool aid. Makes really great lemon icing

Icing Wiz: I was planning on do a grad cap using half of a ball pan then using cardboard on top but it didn't look right
CCChefDol: need a BIG mortar board Icing
ShariE1071: Icing: maybe if you cut off the rounded part a bit
Icing Wiz: Did you see new ACD mag w/owl grad cake?
CCChefPwd: Ball pan was probably a little too round  - carve a little off of the sides to give more the
CCChefDol: Icing...I use the petite doll pan and its easier maybe?
CCChefPwd: shape of a head
Icing Wiz: Shari Thanks I never thought of that DUH!
Thinkchoc: yes, thought it was cute with the cupcakes for the owl!
CCChefDol: what about this Icing?
Icing Wiz: I have the doll pan too next time... If my son ever graduates...
CCChefDol: could put the petite doll pan guy on a book cake. Or...an apple ..with a worm coming out...ice with red p.gel. I made the worm out of thickened buttercream...green
CCChefPwd: That sounds like a fun cake Dol
CCChefDol: is fun - yes
Icing Wiz: I had planned on doing the cap on the stack of books but ended up using plastic happy blonde
CCChefDol: oh wel, Icing, we always end up changing something
CarolA5238: The happy clown face pan makes acute grad cake.
CCChefPwd: Ice with red buttercream - let it set up - thin some piping gel and paint it over the buttercream and it will be extremely shiny
Icing Wiz: grad girl a diploma and roses cascading down. w/new horizons on one book and something else on the other can't remember

CarolA5238: Pwd, How was the day of sharing in Abilene? We had a hard working week-end doing the new cou
CCChefPwd: It was great Carol - We are the smallest of the areas and we had about 50 there.
Lots of good sharing and the demos moved right along.  If they could just shut me up they could get more done.  LOL I just love the sharing and when no one else has anything to share I can always think of something else I haven't told them   LOL
Icing Wiz: Don't forget those traveling or living in Florida June 27 DOS in Naples

CCChefPwd: By the way - I have Nicholas Lodge scheduled to come here to teach in March of 1999 if anyone is intrested.
J L B 639: Pwd-where is here?
Icing Wiz: 1999?
CCChefPwd: Lubbock, TX
CCChefDol: he is in Georgia
CCChefDol: but coming to tx
Tha503: where in GA?
CCChefPwd: I have been working for almost 3 years to get him back here.
CCChefDol: where in Georgia is he Pwd?
CCChefPwd: Atlanta area Dol
CCChefDol: JLB..he teaches wonderful gumpaste etc
CCChefPwd: He has a school there as well as one in Japan - very busy man
Tha503: I am in the Atlanta area how do I find him?
CCChefPwd: Nicholas owns a shop in Japan and teaches over there part of the year.
CCChefPwd: International Sugar Art    His address is 6060 McDonough Drive Suite D, Norcross, GA 30093 Phone 770-453-9449
CCChefPwd: He is a super talented young man
CCChefPwd: You are very lucky to live in the Atlanta area.  He has classes there regularly

Icing Wiz: Mercedes the one who did the Fl show cake is a great gumpaste teacher

J L B 639: Has anyone taken the Winbeckler professional course?
CCChefPwd: I have J L B
CCChefDol: JLB...I hear you don't even have time to go to the bathroom LOL
J L B 639: Did you find it helpful? I have been decorating abour 1 year
CCChefPwd: His classes are the most practical out of all of the classes I have taken

CCChefDol: My class graduates THIS Monday...wedding cakes
CCChefPwd: How did they do with the flavored fondant Dee
CCChefDol: they didn't flavor it, but they were REAL impressed with their cakes. They honestly looked great
CCChefPwd: It looks so hard and it is so easy
CCChefDol: I was surprised at how nice they were...some want to do that icing for the wed. cake. We made a clown draped in fondant...they said that wasn't as threatening as if it had been a wedding cake.
CCChefPwd: People are just afraid of fondant because they haven't handled it.
JuleeJohns: Are there fondant classes on the mainland?
CCChefDol: you are right Pwd...they believe me now....the icing was much nicer and smoother
CCChefDol: Julee...fondant is in course 3 of Wilton’s now

CCChefPwd: except for this crazy whunkerjawed cake.
CCChefDol: Pwd...do you have to make that cake?
CCChefPwd: It is almost done - thank goodness - deliver tomorrow
CCChefDol: awful to do a cake you don't like
CCChefPwd: Right - It was only ordered two weeks ago.
CCChefPwd: I love the lemon and orange oil flavorings in the fondant
CCChefPwd: But today’s cake was strawberry so I just left it vanilla flavored
CCChefPwd: If we can just get people past eating a different texture in the icing
JuleeJohns: I took course 3 here and they didn't teach that
CCChefDol: Julee, this was a new book and the course just changed
JuleeJohns: I guess that means I'll have to take course 3 over when I move?
Cakecolet: i teach at Wilton and i teach fondant
CCChefDol: Right Pwd, they think it doesn't taste good...I liked the hazelnut flavoring idea
CCChefDol: Julee,,,you will have fun...they did take a lot out tho
CarolA5238: The fondant clown is new , as well as course 2 & 3 books.
JBYLSM: Where can you buy that wonderful flavoring that you are talking about?
CCChefDol: Carol have you done the clown yet?
CCChefDol: JBY...you sure can get it here:;;;http://www.sugarcraft.com (my web site)
CarolA5238: Yes we covered a oval pan and made the clown on top, for our display.
CCChefDol: Carol, were your students impressed? Mine were
CarolA5238: I haven’t taught it yet, just learned it at a course 2&3 seminar, this past week-end,
Bridal1: Was  Cora your teacher Carol?
CCChefDol: I remember Cora!
CCChefDol: Carol, you are going to love it...my cake looked just like the picture in the course book
CarolA5238: Yes, she was and she was very good and fast.
Bridal1: She's my sidekick for 1999 convention.
CCChefDol: fast....did you want her to be fast???
CarolA5238: We worked our tails off.

Tha503: do those of you that teach really enjoy it?
CCChefPwd: Teaching is sharing what you love - that is fun
CCChefDol: OH YES!!! I sure do enjoy! Love to see them create...I learn from them sometimes too
CCChefPwd: Beginners have the neatest ideas.  Wilton certified doesn't mean that person is a better teacher
CCChefDol: Just because they don’t have experience doesn't mean they aren't smart...
DJohn37879: ccchefdol how long were you decorating before becoming a teacher
CCChefDol: 15 years I think...been a looong time
CCChefPwd: I have taken probably over 25 classes and I am still taking more
CCChefDol: I taught way back when Sears did classes
CCChefPwd: There is always something else to learn in this field
CCChefDol: ...or a new way of doing something
DJohn37879: I'm thinking of becoming a Wilton teacher.
CarolA5238: I can't wait to teach the fondant, I was a little shakey , but I think I did ok,
CCChefDol: Carol, its much easier than you think...I had them cover the cake
over with p. gel though
CCChefPwd: It is so neat to see students get excited about this field.
VBHogan: That is the only thing offered locally though---they do that one class every quarter--thought maybe the Wilton Video series would help me some
CCChefDol: Wilton just said to pipe p. gel at bottom, right? Is that the way they showed you?
CCChefPwd: Piping gel for a border?
CCChefDol: No, to stick the fondant to the cake, right...just along the bottom. I don't like that idea so I had them spread on a very thin coat over the entire cake
CarolA5238: We spread a thin coating all over the pan,
CCChefDol: pan???? Carol, you spread it on a pan? Why?
CarolA5238: I'm sorry we used one of the course 2 cake pans for our clown.
CCChefDol: ...oh, just for your teach training
CCChefDol: Carol...I cut an oval out of a sheet cake while they prepared and it worked fine.. they never knew
CarolA5238: I haven't made a cake yet, using the fondant.
CCChefDol: easy because it is small...they will be impressed with themselves

VBHogan: Just curious are the Wilton Video courses any good?
CCChefPwd: Good basic info VBHogan
CCChefDol: VB...good if thats your only choice....hands on is always best Ithink
VBHogan: Only place that does the class is 45mins away and all the
classes are during the day when I am at work
CCChefPwd: A teacher that will give you hands on help is always better.
OnlineHost: NorMALidY has entered the room.
CCChefDol: classes here at night.  Wish I could do them in the day time...I could go home
VBHogan: I did take a basic course but she wasn't Wilton certified and I have learned alot on my own with just the Wilton Yearbook as a guide. She had experience there was just so much more that I wanted to learn she did the basic buttercream decoration no rolled fondant no color flow none of that stuff
CCChefPwd: VBHogan you will probably just need to take more classes.  They can't get everything into one class or even two or three

JuleeJohns: I have a question in regard to selling cakes on average how many cakes a week can you do and it be  considered a hobby verses a business
CCChefPwd: When you just do a cake occasionally because you want to that is a hobby when it takes over your life it is a business
JuleeJohns: When do health inspectors consider it a business?
CCChefPwd: It is different in different cities and states.
CCChefDol: Julee...I have thousands of customers and about 2-3 are legal...
Bridal1: depends to on the county and if you are in country or city
CCChefPwd: Check with your local health department if you can without putting yourself in ?
JuleeJohns: If you do just 1 or 2 small cakes a week do you think they would hunt you down?
CCChefDol: NEVER Julee
CCChefPwd: Not unless you get a bakery or a decorator mad at you and they turn you in
JuleeJohns: Thanks!  I feel better now
CCChefPwd: I was turned in 3 times before they MADE me go through the paper work of getting legal
JuleeJohns: I move so much that I'm afraid it would be a hassle to constantly legalized
CCChefDol: Pwd...but you had jealous competitors
CCChefDol: Carol...you should do one before you teach them and see that it is very easy.
CCChefPwd: True - Now they have a legal Competitor  hehehe   LOL
CCChefDol: right Pwd...as they deserve...guess that taught them to be greedy LOL
 

Thursday, May 14, 1998 at 9 PM ET in the  Kitchen Conference Room - Cake Decorating with CCChefDol and  CCChefPwd:  "Things to remember when someone ask you to do your first wedding cake."

BEFORE OUR CHAT BY SPECIAL REQUEST: (from CCChefMeg’s Route 66 chat)
CCChefMeg: BBQ SAUCE
They make a really great BBQ sauce there...
Start by melting
1/4 lb of butter (one stick)
Then add
3 tb lemon juice
1 tb Worcestershire sauce
1/4 cup catsup
1/2 cup water...
Simmer for awhile...
Serve on BBQ meats - chicken, beef.. Whatever you like...

Now for a main course...
CHILI CON QUESO... Also from new Mexico
This is from the tower restaurant...
TUSCUMCARI...
Start with 1/4 cup of chopped onions and sauté them well...
Could hardly type it once! :d
Add
16 oz can of stewed tomatoes
1 cup of green chilies
1 1/2 tsp garlic powder
1 1/2 tsp oregano then a bit at a time so it will melt, add
1 ib Of Velveeta cubed (the only
Good use for the stuff)
If it needs thinning, add a bit of milk...
One of our friends makes something like this and it is great!

Next recipe is from Arizona..
I love this and have it so very rarely... Chicken fried steak...
When cracker barrel gets this far north, I will be in heaven...
GRAND CANYON CHICKEN FRIED STEAK,,,This recipe is very thin..
Take fresh steaks... Dip them in flour
Dip them in milk... Dip them in cracker meal
Salt and pepper
Fry in vegetable oil until tender...
No amounts...
Cracker barrel is wonderful!!!!!!!!!!!!! Great food...We can't go there except when we visit my mom in Alabama - once a
Year
L2jlu2: is cracker meal like corn meal?
Chf - I just made chicken fried steak...
To make cracker meal - just crunch up crackers - like saltines...
Chf4hir: CCC. What bout panko crumbs?
What is  panko???
L2jlu2: do you serve this with any gravy, i have never had this
Chf4hir: JAP. Breadcrumbs.

The next recipe really surprised me - a chowder in Arizona!
At the end of the  month i will upload a file of all my chats...
This chowder is from Ron's steak house -
MEXICORN CHOWDER...
You can find the files in the cooking library...
Sauté together...
1 chopped onion
1 chopped red bell pepper
1 Chopped green bell pepper,
1 can diced jalepenos
4 chopped zucchini
Then add
2 tb flour
1 can condensed milk
3 cans mixicorn???
(rotel makes
A corn with hot peppers which would work)
1 lb ground sirloin
1 lb grated longhorn cheese
season with salt
And pepper if you can. I do one recipe from California? Then we will have reached the end of rte. 66

GREAT! LEEK AND POTATO SOUP FROM LA PARISIENNE
Finely chop 1 stalk celery
1/4 lb leeks - you want the green part too
Melt 1/4 lb butter and sauté the veggies...
Then cover and sweat the veggies.... Then add
2 lb potatoes peeled and diced
1 quart water
1 quart chicken broth, simmer until everything is soft.
Puree in a food processor or put through a sieve...
Now add
1/2 cup heavy cream and simmer until nice and hot...
Season to taste...
NEXT WEEK IS THE FOOD OF NOVA SCOTIA...On Meg's chat