Potato and Leek Casserole

Most of you are familiar with potato and leek soups, but casserole? I got the idea for potato casserole from my friends and neighbors in Wayne County. They have a little something called "funeral potatoes" and believe me, there is a myriad of funeral potato recipes. To each his own. I believe you can make a fine judge of character by what someone will put into their "funeral potatoes". My friend and I have been discussing setting up a "funeral potato" cook-off at some point in our lives when we aren't drowned in work and stress.

You will need:

1 large leek (sliced)
10 potatoes (chopped)
1 can cream of mushroom soup
1 can of French's fried onions
swiss cheese (I would have used gruyere if I had it)
1/2 cup milk
2 tbsp butter
salt/pepper to taste

I started with boiling the potatoes and leeks to soften. About twenty minutes for the potatoes, ten minutes for the leeks. Guess what you do next? Mix them into the casserole dish with milk, butter, cream of mushroom soup, half of the cheese and half of the fried onions. Bake at 350 degrees for about twenty-five minutes. Add the remaining cheese and top with the rest of the fried onions. Cheesy.

Some approved additions: BACON! Fresh sauteed mushrooms

End of summer conglomeration...

In a panic to use up the remaining vegetables before we lose them all, I've been experimenting with different casseroles and salads. It's getting close. I mean, it was snowing already last week! It's scary, I know but I really am looking forward to my winter break. I need it desperately. I hate to use that word because it's so, well....desperate, but it's forthright.

Anyway, to get back on track. VEGETABLES.

One thing we have a lot of is tomatoes. I've been using them and abusing them regularly. The first recipe was so delicious I actually made it twice in one week and it's coming up again soon. You will need:

6 medium tomatoes (or a balance of big/small) whatever you have, really.
1 yellow squash
fresh grated parmesean cheese (as much as you like)
2 small baguettes
rosemary/sage (any fresh herbs will do)
olive oil

Cut the baguettes into cubes and coat in olive oil and herbs. Bake until crisp and put aside.
Slice the squash and lay it in the bottom of your casserole dish. Then slice your tomatoes and layer them on top of the squash. Drizzle with oil and sprinkle with some of the herbs. Crunch the baked bread cubes over the top into crumbs. Top with parmesean cheese and herbs. Bake it covered for about 30 minutes and uncovered for about 10 more until the cheese is nice and browned. Super easy and cheap, right? Delicious too.

Another quick and easy salad that everyone will love is the timeless, cucumber and tomato salad. You will need:

4 tomatoes
1 small purple onion
1 cucumber
fresh parsley
rice vinegar
balsamic vinegar
olive oil

Cut the cucumber into chunks and set in a bowl with very little rice vinegar. Let it marinate while you are preparing everything else. Add your tomato, onion, parsley and olive oil. Drizzle with balsamic vinegar. DONE!