recipe pages 17 & 18

LIZ'S SUMMERTIME NEW POTATO SALAD

1/4 c. chopped fresh chives
2 T. chopped fresh flat-leaf parsley chopped
2 T. red-wine vinegar
1/2 c. celery
1 T. chopped fresh thyme (or 1 tsp. dried)
freshly ground pepper to taste

4 c. cooked new potatoes, cut into 1/2" pieces
1/4 c. chopped red bell peppers
1/4 c. chopped green bell peppers
1/4 c. chopped yellow bell peppers
1/4 c. chopped celery
1/4 c. chopped red onion
salt to taste

In large bowl, combine potatoes, bell peppers, celery, red onion, chives, and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, & pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at room temperature. 12 Servings

Note: This was a dish Liz really liked.
                                                                        Stuart Rosenkrantz - Florida
                                                                                    In loving memory of
                                                                Lenny and Elizabeth Rosenkrantz

Survivors will always cry for the missed chance, for the waste of potential, for the hindsight that proves so illumination now that it is too late.
Carla Fine

KENNETH'S VICHYSSOISE
(Leek and Potato Soup)

1 (48-oz.) cans Swanson's chicken broth
2 (8-oz.) ctn. HEAVY whipping cream
white pepper and salt to taste

4 large or 6 small leek
1 lg. white onion
4 T. butter (not margarine)
6 lg. white potatoes

Peel potatoes, cut in half then slice thinly. Put in pot with broth on high heat. Cut off green portion of leeks, cut in half lengthwise and slice thinly. Peel onion, cut in half from top to bottom then slice thinly. Combine onions and leek in a large skillet with butter and saute til veggies are limp (not brown). Add leek/onion to pot with potatoes and cook on high til boiling, Reduce heat and simmer for 1 hour or until potatoes are tender. Add salt and white pepper the last 15 minutes of cooking. Remove pot from heat. Put mixture in a food processor or blender 1/3 at a time. Blend till smooth. Pour into a different pot as you blend each portion. When all is blended smoothly return to original pot (washed out) and add cream just before serving Serves 6 to 8 people,
depending on portion size.

Note: Leftovers keep well for days and it is good chilled, too. Kenneth always wanted the leftovers (if there were any) to take home.
                                                                                       Julia Long - Nevada
                                                                                       In loving memory of
                                                                                            Kenneth E. Long