Iowa - The Hawkeye State, State flower: The Wild Rose

1. Leek and Pig Tail Soup
2. Iowa Slaw
3. Roast Goose with Bread Dumplings
4. Bread Dumplings
5. Baked Spinach and Tomatoes
6. Whole Wheat Nut Bread
7. Sour Cream Pie

Leek and Pig Tail Soup - Serves 6

6 pig tails
2 qt water
12 leeks
2 small potatoes
4 Tbsp olive oil
Salt and pepper

Wash pigtails; slice off excess fat from large end and discard tip if discolored. Using cleaver and mallet, chop tails into 1" pieces. Boil in 1-½ qt water, salted for about 1-½ hours.

Wash leeks thoroughly to be sure all the sand is removed, trim off roots, outer leaves and green tips. Cut in half lengthwise then slice finely crosswise.

Peel potatoes and cut into small dice. Place vegetables in pot with oil and just enough water to cover. Sprinkle with salt and pepper, cover. Cook the dish, stirring occasionally, until the vegetables are almost done. Add remaining ½ qt water and boil until vegetables are thoroughly done. If necessary, skim off excess fat from the broth in which tails were cooked. Add broth and tails to vegetables; add water if necessary. Simmer for 5 minutes.

This is a main dish rather than a first course soup. Eat it with crispy French bread!

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