Merry Christmas! Here’s another simple, delicious recipe from Nancy Caparulo at Wyndbourne Bed & Breakfast, Galway, New York. If you’re tired of turkey and ham, enjoy an easy Christmas feast of this pie, a side salad, and a few Christmas cookies. Cheers!
And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid. And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. ~ Luke 2: 8-14
Leek and Potato Pie
Serves 4 as an entree, 8 as a side
- 3 large leeks
- 2 tbsp butter
- 1 pound cottage cheese
- 2 eggs
- 2 C mashed potatoes
- 1 1/2 tsp salt
- 1/2 C sour cream
- 1/2 tsp cayenne pepper
- 1 9″ pie crust
- 3 tbsp grated Parmesan
Cut off roots and tops from leeks and leave about 2 inches green’ cut into rings and wash well.
Sauté leeks in butter for about 5 minutes
Blend cottage cheese with eggs
Add cottage cheese/eggs to potatoes and beat in sour cream, salt and cayenne
Stir in sautéed leeks and spoon into pie shell (you can freeze at this point)
Sprinkle Parmesan on top and bake at 425 degree preheated oven for about 50 minutes or until beginning to brown.
Easy, scrumptious, and freezes very well. Just add a few minutes to cooking time straight from the freezer or add 10-15 minutes at 400 degrees.
Submitted by: Nancy Caparulo, Finance Office, The Episcopal Church. Nancy and her husband Ralph are proprietors of Wyndbourne, a bed and breakfast inn in Galway, NY
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