Waiting isn’t often a joyful experience, but living in the true spirit of Advent can bring joy and lessen the anxiety frequently associated with having to wait for something hoped for. Joy comes from preparing our hearts for the Light which will be given to us. Joy comes from knowing that the longing for the Messiah will be realized in the birth of Jesus. Joy comes from the assurance that “The Lord is near.”
“Rejoice in the Lord always; again I will say, Rejoice. Let your gentleness be known to everyone. The Lord is near. Do not worry about anything, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all understanding, will guard your hearts and your minds in Christ Jesus.” ~ Philippians 4:4-7
One of the joys of the season is food. Today’s joyful recipe is Leek & Potato Pie, courtesy of Nancy Caparulo, DFMS Staff Liaison/Administrative Assistant for Investment Management:
3 large leeks
2 TBSP butter
1 pound cottage chest
2 large eggs
2 C mashed potatoes
1 ½ tsp salt
½ C sour cream
½ tsp cayenne
3 Tbsp grated parmesan
1 deep pie crust
1. Cut off roots and tops from the leeks, leaving about 2 inches of green; cut into rings and wash well.
2. Saute leeks in butter for about 5 minutes
3. Blend cottage cheese with eggs until smooth
4. Add cottage cheese/eggs to potatoes and beat in sour cream, salt and cayenne.
5. Stir in sautéed leeks and heap into pie shell*
6. Sprinkle parmesan on top and bake at 425 degrees for 50 minutes.
Easily serves 4 as a main dish and more as a side.
*Pie can be frozen at this point. Just put from freezer into pre-heated 425 oven and add 10 minutes or so to the cook time.