Cream of Leek and Potato Soup

heat oil and soften onions and white part of leeks
add 3/4 cup of chicken broth and simmer 10 minutes
add 6 diced and peeled potatoes
pour in 3 cups of chicken broth and bring to boil partly covered for 20 minutes
use emmersion blender and puree soup and add 3 cups of broth and simmer for 3 minutes
add 1/2 cup sour cream and sir and serve

can top with more sour cream and cheese if desired

Granola bars

1/2 cup oil
1/2 cup oil
2 cup oats
2 big wooden spoonfuls of peanut butter

Fiesta chicken casserole

Chicken breast cubed
Corn
Black beans
Pepper jack cheese
Cheddar cheese
Stove top stuffing

I cubed chicken breast
Tossed with 1 packet of taco seasoning
Mixed with  half a can of corn and half a can of black beans strained
Added cup of shredded cheddar cheese
Mixed together in casserole dish
Topped with stove top stuffing..I left out the butter tho
Baked 400 for 30 minutes
Melted pepper jack cheese on top

Pancake Syrup

1 cup water
2 cup brown sugar

bring to boil and simmer 4 minutes
add 1 stick butter..not margerine
when melted remove from heat and add 1 tablespoon vanilla extract

keep in fridge and lasts a month

Asparagus

Blanch fresh asparagus ( bring to boil for 3 minutes and immediately put into ice water dish for a minute or so)

put on baking sheet sprayed with oil
cover with bread crumbs
drizzle olive oil
sprinkle with Parmesan cheese

Recipe by Aunt Phyllis Sica Orofino