February 2008 Archives
Asparagus Salad Supreme
2 lbs fresh asparagus, trimmed
1/2 lb fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
Additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts, if desired. Yield: 6 servings.
2 lbs fresh asparagus, trimmed
1/2 lb fresh mushrooms, sliced
4 green onions, thinly sliced
1/2 cup chopped walnuts
1/4 cup butter or margarine
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp salt
1/8 tsp ground nutmeg
Additional walnuts, optional
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain. Cover and refrigerate for at least 1 hour. In the same skillet, saute mushrooms, onions and walnuts in butter until mushrooms are tender. In a bowl, combine the mayonnaise, sour cream, salt and nutmeg. Stir in mushroom mixture. Cover and refrigerate for at least 1 hour. Just before serving, place asparagus on a serving platter; top with dressing and walnuts, if desired. Yield: 6 servings.
Eggs Baked in a Muffin Tin
Preheat the oven to 350 deg. Lightly grease a muffin tin, preferably nonstick, with softened butter
Have ready:
12 eggs
Cook in a skillet or broil until lightly browned but still soft:
18 slices bacon
Line the sides of each muffin cup with 1-1/2 strips of bacon. Place in each cup:
1 Tbs chili sauce (3/4 cup total)
Crack an egg into each muffin cup. Pour over each egg:
1 tsp melted butter (4 Tbs total)
Sprinkle with:
Salt and paprika to taste
Bake in a water bath until the whites are just set but the yolks are still soft and runny, 13-14 minutes. Remove each egg with a spatula and place on:
12 rounds of toast or warm slices of drained canned pineapple
Garnish with:
Chopped parsley
Preheat the oven to 350 deg. Lightly grease a muffin tin, preferably nonstick, with softened butter
Have ready:
12 eggs
Cook in a skillet or broil until lightly browned but still soft:
18 slices bacon
Line the sides of each muffin cup with 1-1/2 strips of bacon. Place in each cup:
1 Tbs chili sauce (3/4 cup total)
Crack an egg into each muffin cup. Pour over each egg:
1 tsp melted butter (4 Tbs total)
Sprinkle with:
Salt and paprika to taste
Bake in a water bath until the whites are just set but the yolks are still soft and runny, 13-14 minutes. Remove each egg with a spatula and place on:
12 rounds of toast or warm slices of drained canned pineapple
Garnish with:
Chopped parsley
Sweet & Sour Pork
Cut into 2 inch long, 1/2 inch-thick strips:
2 lbs lean boneless pork shoulder or loin
In a wok or large skillet over medium-high heat, brown the meat in:
2 Tbs vegetable oil
Remove meat and drain on paper towels. Add and cook, stirring, until the sauce is slightly thickened and clear:
1 cup pineapple juice
1/2 cup water or chicken stock or broth
1/2 cup cider vinegar
1/4 cup packed dark brown sugar
2 Tbs cornstarch
2 Tbs soy sauce
2 tsp Worcestershire sauce
Add the meat, reduce the heat, and simmer, covered, about 1 hour, or until tender.
Add:
1-1/2 cups pineapple chunks
1 small green bell pepper, thinly sliced
(1/4 cup sliced onion)
Cook, uncovered, about 10 minutes. Serve over:
Cooked rice
Cut into 2 inch long, 1/2 inch-thick strips:
2 lbs lean boneless pork shoulder or loin
In a wok or large skillet over medium-high heat, brown the meat in:
2 Tbs vegetable oil
Remove meat and drain on paper towels. Add and cook, stirring, until the sauce is slightly thickened and clear:
1 cup pineapple juice
1/2 cup water or chicken stock or broth
1/2 cup cider vinegar
1/4 cup packed dark brown sugar
2 Tbs cornstarch
2 Tbs soy sauce
2 tsp Worcestershire sauce
Add the meat, reduce the heat, and simmer, covered, about 1 hour, or until tender.
Add:
1-1/2 cups pineapple chunks
1 small green bell pepper, thinly sliced
(1/4 cup sliced onion)
Cook, uncovered, about 10 minutes. Serve over:
Cooked rice
Chocolate Snack Cake
(This rich cocoa cake is so tasty, there's no need to frost it. It's wonderful served warm with ice cream or whipped cream. It's the right size for a small family. For a larger family, just double it.
1-1/2 cups flour
1 cup sugar
1/3 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/2 cup vegetable oil
2 Tbs vinegar
2 tsp vanilla extract
In a mixing bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8 inch square baking pan. Bake at 375 deg for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before cutting. Yield: 9 servings.
(This rich cocoa cake is so tasty, there's no need to frost it. It's wonderful served warm with ice cream or whipped cream. It's the right size for a small family. For a larger family, just double it.
1-1/2 cups flour
1 cup sugar
1/3 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/2 cup vegetable oil
2 Tbs vinegar
2 tsp vanilla extract
In a mixing bowl, combine the first five ingredients. In another bowl, combine water, oil, vinegar and vanilla; add to dry ingredients and mix just until blended. Pour into a greased 8 inch square baking pan. Bake at 375 deg for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool slightly before cutting. Yield: 9 servings.
