Name: Leeks a la Grecque
Ingredients: 1 lb Leeks; white And pale green parts only, Cut into 7-inch lengths; 2 c Water; 1/4 c Olive oil; 3 Fresh marjoram Or 1 teaspoon dried; 1 Cinnamon stick; 3 tb Red wine vinegar; 3 Fresh oregano Or 1/2 teaspoon dried; Salt to taste; 1 c Diced tomatoes; 1/3 c Calamata olives; pitted and halved; 1/4 lb Feta cheese; to 1/2 lb, Crumbled; Minced fresh marjoram And oregano to taste

Make God the peculiar object of your praises. The doctrine [of election] shows what great reason you have so to do. If God so values you, sets so much by you, has bestowed greater mercies upon you than on all the ungodly in the world, is it too little a requital for you to make God the peculiar object of your praise and thankfulness? If God so distinguishes you with His mercies, you ought to distinguish yourself in His praises. You should make it your great care and study how to glorify that God who has been so peculiarly merciful to you. And this, rather, because there was nothing peculiar in you differing from any other person that moved God thus to deal thus peculiarly by you: you were as unworthy to be set by as thousands of others that are not regarded of God, and are cast away by Him forever.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Jewish	Vegetables, Appetizers	4	Servings

INGREDIENTS

1	lb	Leeks; white And pale green parts only, Cut into 7-inch lengths
2	c	Water
1/4	c	Olive oil
3		Fresh marjoram Or 1 teaspoon dried
1		Cinnamon stick
3	tb	Red wine vinegar
3		Fresh oregano Or 1/2 teaspoon dried
		Salt to taste
1	c	Diced tomatoes
1/3	c	Calamata olives; pitted and halved
1/4	lb	Feta cheese; to 1/2 lb, Crumbled
		Minced fresh marjoram And oregano to taste

INSTRUCTIONS

Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it
in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine
water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to
taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks
to just cover. Arrange a piece of foil over dish and bake 35 minutes, or
until tender. Transfer leeks to a serving plate. Reduce cooking liquid to
1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before
serving, garnish with tomatoes, olives, cheese and fresh herbs. Recommended
Drink: Ouzo Yield 4 servings TASTE SHOW #TS4852
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
09, 1998, converted by MM_Buster v2.0l.

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