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1 - Peter's Leek and Stilton Soup

2 - Cathy's Spinach Dip

3 - Ramoli Card Game

4 - McNeil Rhubarb Crumble

Peter's Leek and Stilton Soup with Port 

(Can be prepared in 45 minutes or less - makes about 6 cups, serving 6)

1 cup finely chopped white and pale green part of leek, washed well and drained

1 large garlic clove, minced

1/2 cup finely chopped celery

1/2 cup finely chopped carrot

1 bay leaf

1/2 teaspoon dried thyme, crumbled

2 tablespoons unsalted butter

2 russet baking potatoes (about 1 pound), peeled and sliced thin

3 cups chicken broth

1 cup half-and-half (milk/cream)

6 ounces Stilton, crumbled (about 1-1/2 cups)

3 tablespoons Tawny Port, or to taste

minced fresh chives for garnish

 1.          In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened.

 2.          Add the potatoes and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender.

 3.          Discard the bay leaf and in a blender purée the soup in batches.

 4.          Transfer the purée to the cleaned pan and stir in the half-and-half.

 5.          Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, then whisk in the Port and salt and pepper to taste. (Do not let the soup boil.)

 6.          Serve the soup garnished with the chives.

 

     Cathy's Spinach Dip

 Ingredients

• 1 cup set sour cream (I use Liberty from Loebs because more set)

• 1 cup Hellmans mayonnaise

• 1 packet Knorr cream of vegetable soup

• 1 can sliced water chestnuts, drained and chopped

• 1  ten ounce packet frozen spinach, thawed and squeezed as dry as possible  

 Method

•  Mix mayo and sour cream together

•  Add soup and stir well in

•  Add chestnuts

•  Add spinach

•  Chill in fridge at least 2 hours

 Serving/Storage suggestions

•  Serve as dip, on crackers, in phyllo cups etc.

•  Keeps 2-3 days in fridge

  McNeil Rhubarb Crumble

1 cup Quaker Rolled Oats

1 cup brown sugar

1/4 cup flour

1/4 cup butter or margarine

Mix together, cut rhubarb and place in pie dish

Add more brown sugar (lots) on top of rhubarb

Top with crumble

Bake in oven for 1 hour at 350 Deg F

Serve with ice cream

 The McNeil Family Ramoli Rules

 By Megan McNeil

Preparations :-

1 - Deal out all the cards by how many are playing plus one extra.

(dont worry if the cards dont divide evenly)

2 - Place a poker chip on each section of the board and two in the middle.

3 - Give each player a hand (the dealer will have the extra hand).

4 - The dealer will decide if he / she would like to take the extra hand (you cant look at the extra before you take it).

5 - If the dealer doesnt want the hand it is auctioned off to the highest bidder.

Playing :-

6 - The playing starts with the two of clubs (if none go to the three of clubs etc).

7 - The player that has three puts it down then four etc.

8 - When there isnt another card that follows, the last player to play a card plays their lowest card in the opposite coloured suite. If he / she doesnt have one then the next person to the left plays etc.

9 - When a paycard is played you may collect the chips on that section of the board.

10 - When a player plays their last card the game ends, the other players must pay the winner one chip for each card left in their hand.

Poker Pot :-

11 - After the Ramoli pot is collected you pick up your cards and pick your best poker hand. (5 cards). If some players dont know how to play poker you can choose not to play this part.

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