White House Recipes 2

2 acorn squash
1 large leek
1 qt chicken stock
� cup toasted chopped pecans
1 tbl butter
2 tbls chopped chives

Cut acorn squash in half and bake in a 350� oven for 30-45 minutes or until tender. Remove from the oven and cool. Scoop out the seeds and discard them. Scoop out the flesh from the skin. Dice the leek into small pieces and wash. Sautee the leek in butter until tender, then add squash and about 2/3 of the chicken stock. Stir everything together and cook. Add additional chicken stock if too thick. Put the soup in a blender and mix until smooth. Again, add more chicken stock if too thick. Season with salt and pepper. Garnish hot soup with chopped toasted pecans and chives.

2 Frenched Racks of Lamb
1 cup pumpkin pur�e
2 tsp chopped fresh thyme
1 cup bread crumbs from good bread
3 tsp olive oil

Remove excess fat from lamb. Salt and pepper the meat and sear on all sides in a saucepan
with a little vegetable oil. Place in a 375� oven for about 20 minutes depending on the size
of the rack. Cook � of the way from your desired doneness. Let the rack sit on your counter
and rest 20-30 minutes. When slightly chilled, spread pumpkin puree on the back and top of
the lamb. Mix bread crumbs with salt, pepper, thyme and olive oil. Roll the rack of lamb in
the bread crumbs. Put back in the oven to brown and finish. When done, cut chops and
serve.