Lorna Barrett - Bookplate Special

Serves 4-6.

2 tablespoons butter

2 cloves diced garlic

2 good-sized potatoes (or about 1 pound)

2 good-sized leeks (or about 1 pound)

4 cups chicken broth

¼ teaspoon salt

¼ teaspoon black pepper

1 cup milk or light cream

Clean and chop white part of the leeks. Melt the butter in a large saucepan and add the chopped leeks and garlic. Saute them over low to medium heat until the leeks are soft (about 10 minutes). Stir frequently; do not brown.

Add all the remaining ingredients to the pan except the milk/ cream. Bring the soup to a boil and then let it simmer for 15- 20 minutes.

If you prefer a smooth soup, mash the potatoes in the pan, or puree them in a blender. Just before serving, pour the milk/ cream into the soup; stir well, and heat through.

Serves 4.

½ cup butter or margarine, softened

1 package (3 ounces) cream cheese, softened

1 cup all-purpose flour

3 slices bacon

¼ cup chopped green onion

2 eggs

½ cup half-and-half

½ cup grated Parmesan cheese

¼ teaspoon salt

⅛ teaspoon ground nutmeg

1 (10-ounce) package frozen spinach, thawed and

well drained (use your hands to squeeze out the

water)

In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls. Press balls into the bottom and the sides of greased mini muffin cups.

Preheat oven to 350º. In a skillet, cook the bacon until brown and very crisp; drain. Saute the onions in the same skillet with the bacon drippings for 5 minutes, or until tender, stirring constantly; drain. Place the onions in a medium bowl. Crumble the bacon into small pieces, and add to the onions. Add the eggs to the bacon and onions; beat well. Stir in the half-and-half, salt, nutmeg, and Parmesan cheese. Add the spinach; mix well to combine. Divide the mixture among crust-lined cups (do not overfill).

Bake for 25-30 minutes, or until puffed and golden brown. Cool in pan on wire rack for 5 minutes. Serve warm or cool. Store leftovers in the refrigerator.

Makes 24.

Lorna Barrett is the nom de plume of author Lorraine Bartlett.

Lorraine 's other alter ego, L.L. Bartlett, writes psychological suspense and the Jeff Resnick mystery series.

She's done it all, from drilling holes for NASA to typing scripts in Hollywood, and lives a life of crime in western New York.

Her first sales were to the confession magazine market. In all, she's sold nine short stories, including one on Amazon Shorts.