Utah Baked Leek Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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UTAH BAKED LEEK CASSEROLE This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Elmquist Estate in Heath, Texas in 1981. Ingredients:
8 large leeks |
1 small white onion |
1/3 cup butter |
2 cups tomato juice |
1 teaspoon lemon juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon granulated sugar |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350.
2. Prepare leeks and keep them whole.
3. Skin onion and chop finely.
4. Melt 1/2 of the butter and fry leeks and onion until onion is transparent.
5. Transfer to ovenproof casserole which will hold the leeks in 2 layers.
6. Pour tomato juice over leeks.
7. Combine Worcestershire sauce, lemon juice and sugar and mix well.
8. Drizzle over tomato juice then dot with remaining butter then cover and bake 1 hour.
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