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Features

Sweet and shy

Sweet Madison lived on the road for months of her life, but finally was rescued by a caring animal lover. She has now completed her heartworm treatment and seems to appreciate having people who cared about her and nursed her back to health. She is a little shy, but seems to like people and just wants a real home for Christmas.
Please call the Marshall County Humane Society at 662-564-2900 or email dogsncats11@gmail.com for more info. See Petfinder.com for a complete list of animals for adoption.

Recipes from Martha Ruth Leonard
Bush Family Cookbook
By Ariel De Guzman Personal Chef & House Manager

Scallion-Cheese Squares

2 tbsps. unsalted butter
3 tbsps. chopped parsley
6 large eggs
1/2 cup soft bread crumbs (see note)
1/2 cup grated Parmesan

2 bunches scallions, chopped
1/4 cup sour cream
3/4 cup grated
Swiss cheese

Heat oven to 350. Butter a 9-inch square baking pan. In a saucepan over medium heat, melt butter. Add scallions and cook until soft. Remove from heat, add parsley, set aside. In a bowl, beat eggs well. Add sour cream, bread crumbs, Swiss cheese and 1/4 cup Parmesan cheese. Stir in scallion-parsley mixture. Mix well. Pour into baking pan. Sprinkle top with remaining Parmesan. Bake 10 minutes. Cut into 16 squares and serve hot.

(Soft bread crumbs: cut crusts from slices of close-textured white bread. Cut bread in pieces and pulse in food processor to make crumbs. One slice of bread will make about 1/2 cup crumbs.

Senegalese Soup

4 tbsps. unsalted butter
2 celery stalks, sliced
1 onion, sliced
4 cups chicken broth
1 tbsp. salt
1 tsp. curry powder
1 apple, peeled and finely chopped

2 leeks, white part only, sliced
4 russet potatoes, peeled and thinly sliced
3 cups Half & Half
1 cup heavy cream
1 cooked chicken breast, finely chopped

In a heavy-bottomed saucepan, over medium heat, melt butter. Add leeks, celery and onion and cook until onion is translucent. Add potatoes, chicken broth and salt and simmer for 40 minutes. Work soup through food mill fitted with the fine disk. Discard solids. Return soup to heat, add half-and-half and curry powder, bring to a boil. Remove from heat, cool slightly and strain again. When completely cool, add heavy cream. Chill thoroughly. Before serving, add apple and chicken. (Serves 8)

Martha Ruth has personally made every recipe published in her “Kitchen Recipes.”

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