January's Recipe
 Vichyssoise
5 cups peeled, chopped all-purpose potatoes
3 cups thinly sliced leeks
• Use the white and 2 inches of the green
• Be sure you wash the leeks thoroughly to remove any sand
1 2/3 cups chicken broth
5 cups water
1 teaspoon salt
½ teaspoon white pepper
½ cup heavy cream Chopped Chives (optional)
Directions:
1. In a soup pot, add the potatoes, leeks, broth, water, salt and pepper. Turn on stove to simmer, and cook for 1 hour.
2. In batches, puree the soup and pour it into a large bowl. Stir in cream. Serve warm or cold.
Makes 6 to 8 servings.
December's Recipe
 Cranberry –Apple Relish
2 medium oranges
1 lemon
2 cooking apples
4 cups fresh cranberries
2 ½ cups sugar
Directions:
1. Cut unpeeled oranges and lemon into quarters; remove seeds; core apples; do not peel.
2. Put first 4 ingredients through food processer. Chop ingredients. Stir in sugar. Cover, refrigerate.
3. Serve within several days
November's Recipe
 Pumpkin Chocolate Chip Cookies
5 cups Flour
2 teaspoons Baking powder
1 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ground Cloves
2 cups Butter/Margarine
2 cups Granulated Sugar
3 each Eggs
2 cups Pumpkin, canned puree
3 teaspoons Vanilla
1 cup Chocolate Chips
Directions:
1. Preheat Oven 350`
2. Sift dry ingredients together.
3. Cream butter and sugar.
4. blend in the eggs, pumpkin and vanilla into creamed butter and sugar
5. Gradually add dry ingredients, mixing well.
6. Stir in chocolate chips.
7. Drop batter from teaspoon onto greased cookie sheet.
8. Bake 10 min.
Makes aprox. 12 dozen cookies
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