• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Slip-And-Go-Down Potatoes

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • Boil 6 medium potatoes, mash, add salt and pepper. Fry 7 or 8 slices of
  • bacon cut into 1/2 inch pieces and brown remove from heat and add 1 tbsp.
  • or so of vinegar. Shred lettuce, not too fine, about 1 cup per person. Chop
  • up 6 to 8 scallions or on medium-sized onion. Mix lettuce and onion
  • together then pour on the cooled bacon mixture. Give it a toss to wilt it
  • further and then mix into hot mashed pototoes. Source: Home Tested Recipes
  • Chatelaine ch.
  • Posted to MM-Recipes Digest V3 #260
  • Date: Sun, 22 Sep 1996 18:11:56 -0400
  • From: Cindy J Hartlin


Recipe via Meal-Master (tm) v8.05

Title: Slipper Lobster Tails in Leek Sauce
Categories: Fish, Seafood
Yield: 6 Servings

4 lg Leeks; white part only
1 Stick sweet butter
1/2 c Dry white wine; salt and
-pepper to t
2 c Lobster stock
1 c Creme Fraiche(*recipe next)
1 c Heavy cream; reduced by half
3 lb Slipper lobster tails
Beurre Manie (**recipe next)

Wash leeks very well under cold, running water. Cut into bite-size strips,
about 1/4" wide. Heat large skillet, add 4 Tblsp butter, when melted add
leeks and wine. Cover and cook on low heat for about 6 minutes, or until
leeks are almost tender. Uncover and finish cooking and there is no liquid
left in the skillet. Remove from heat & set aside. Reduce the lobster stock
or clam juice by half, on high heat. Whisk in the Creme Fraiche and return
the mixture to heat and reduce to about 1 cupabout 15 minutes, whisking
constantly. Whisk in the reduced heavy cream and reduce the entire mixture
until it is very thick. If the sauce isn't thick enough to your taste, add
the Beurre Maine, 1 Tblsp at a time until a satisfactory consistency is
reached. Add the leeks to the sauce, but don't wash the skillet. Stir to
combine well and set aside. Heat the skilled and when hot, add 4 Tblsp
butter. When melted add lobster tails. Mix frequently for about 5 or 6
minutes so the lobster is just about cooked. Don't overcook the lobster or
it will be tough and horrible. Return the leek sauce to the skillet. Stir
well and heat through over medium heat.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?