Hot Food & Recipes

Servings: 10 Servings
Category: Vegetable
Ingredients

• 1 cn (15-oz) asparagus; drained
• 20 sl Sandwich bread; crusts
• -trimmed off
• 4 oz Cream cheese; softened
• 1/4 c Grated cheese
• 1 1/2 tb Mayonnaise
• 1/2 ts Worcestershire sauce
• 1 ds Paprika
• 1/8 ts Garlic powder

Directions
Mix cheeses with mayonnaise, Worcestershire sauce and seasonings. Spread on bread then place one asparagus spear on each slice of bread. Roll up. Melt the butter and brush bread rolls. Place in a pan and bake at 400 degrees for 15 minutes. Makes 20. Freeze if desired. From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Vegetables
Ingredients

• 2 lb Asparagus
• 3 Egg yolks
• 2 tb Lemon juice
• 1/4 ts Salt
• 1/2 c Butter or margarine
• 1 ts Grated orange peel
• 3 tb Orange juice

Directions
Snap tough ends from asparagus and discard. Place asparagus in 1 inch water in large skillet, bring to boil, reduce heat, cover and simmer until tender, 5 to 8 minutes. Blend egg yolks, lemon juice and salt in saucepan or top of double boiler. Add half of butter and stir constantly over low heat or boiling water until butter melts. Add remaining butter and continue stirring until it melts and sauce thickens. Stir in orange peel and juice. Drain asparagus and serve topped with sauce. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Vegetable
Ingredients

• 1 lb Slender fresh asparagus
• 1 sm Carrot; peeled, ends
• -trimmed
• 2 Eggs (1 yolk-2 whites)
• 1/4 ts Nutmeg
• 1/4 ts Allspice
• 1/4 ts Salt
• 1/4 ts Pepper
• 1/4 ts Marjoram
• 1 ts Olive oil
• 1 tb Minced parsley
• 1 1/2 ts Minced garlic
• 1/4 c Minced onion
• 1/4 c Mashed unsalted dry curd
• -cottage or Ricotta cheese
• 1/2 c Matzo meal (about)
• 1/8 ts Cream tartar
• 2 tb Italian olive oil (about)

Directions
Date: Mon, 1 Apr 1996 22:32:01 -7 From: arlenes@holly.ColoState.EDU Break off butt ends of asparagus. Fine-chop by hand, or with food processor fitted with steel blade. Scrape into bowl. Fine-grate carrots by hand, or cut into 1/2″ rounds and fine-chop in food processor. Combine with asparagus. In sm. bowl, combine 1 egg yolk with seasonings, oil and parsley. Stir in garlic, onion and cottage cheese or ricotta (stir it up first). Combine asparagus mixture with batter. Add matzoh meal, a tablespoon at a time, stirring after each addition. Beat egg whites on high speed of elec. mixer until foamy. Add cream tartar and continue beating until stiff but not dry. Fold into pancakes. Cook the latkes in batches, 4 at a time, or use 2 lge. nonstick skillets, dividing oil. When oil is hot, over med. high heat, ladle a heaping tablespoon of batter for each pancake into the skillet, spreading to 3 inch diameter (pancakes should be abt. 1/4″ thick). Cook until well brtowned (4 to 5 min.) before turning. Brown on second side, lifting up with spatula after 3 min. to check doneness. Keep warm in preheated 400 F. Toaster oven, or reg. oven. Yield: 16 latkes. Source: Frances Prince’s New Jewish Cuisine MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #94 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Vegetables | Pasta
Ingredients

• 4 lb Asparagus, trimmed
• 3 tb Extra-virgin olive oil
• 6 7 by 6 1/4 inch sheets
• No boil lasagna noodles
• 1/8 lb Unsalted butter
• 1/4 c All-purpose flour
• 1 1/2 c Chicken broth
• 1/2 c Water
• 7 oz Mild goat cheese
• Such as Montrachet
• 1 ts Freshly grated lemon
• Zest, or to taste
• 1 2/3 c Freshly grated
• Parmesan cheese
• 1 c Heavy cream

Directions
Cut the tips off each asparagus spear and reserve them. In each of 2 large shallow baking pans toss half the asparagus stalks with half the oil, coating them well, and roast them in a preheated 500 F oven, shaking the pans every few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2 inch lengths and reserve it. In a large bowl of cold water let the sheets of lasagna soak for 15 minutes, or until they are softened. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth. Drain the pasta well, arrange 1 sheet of it in each of 2 buttered 8 inch baking dishes, and spread each sheet with one fourth of the sauce. Top the sauce in each dish with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/3 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively on the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining 1/3 cup Parmesan on top. Bake the lasagna in the middle of a pre- heated 400 F oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving. Serves 8. From: waltgray@mnsinc.Com (Walt Gray) Date: 96-05-06 01:44:44 Edt Posted to MM-Recipes Digest V3 #323 Date: Sun, 24 Nov 1996 20:47:05 -0500 From: BobbieB1@aol.com

Servings: 4 Servings
Category: Vegetables | Dairy | Side dish
Ingredients

• 2 lb Asparagus
• Boiling water
• 1/4 c Butter
• 1/4 c White wine
• 1/2 ts Salt
• 1/4 ts Pepper

Directions
Wash asparagus and snap off ends. Lay spears in shallow pan and cover with salted boling water to cover. Bring to a boil and simmer for 8 mins. Drain and turn into buttered ramekins (4). Melt butter and stir in wine. Pour over asparagus. Sprinkle with salt and pepper and cheese. Bake at 425′ for 15 mins. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 4 Servings
Category: Vegetables
Ingredients

• 1 lb Thin asparagus, unpeeled,
• -ends trimmed
• 3 tb Butter
• 9 Eggs
• 1 tb Water
• 1/4 c Freshly grated Parmigiano-
• -Reggiano cheese
• Salt

Directions
Cut asparagus into 1 1/2″ to 2″ lengths, reserving tips. Melt butter over medium heat in non-stick, 9″ saute pan. Add asparagus stems, not tips, and cook, stirring occasionally, until stems begin to soften, about 5 minutes. In mixing bowl, lightly beat eggs with water and 2 tablespoons cheese. Eggs should lighten slightly but should not foam. Add asparagus tips and stir well. Add egg mixture to saute pan. Cook 1 minute, then begin forming frittata, pushing sides of egg mixture into center, allowing liquid eggs to come in contact with pan. Continue pushing, without stirring, until eggs on bottom are solid and just beginning to brown, about 3-4 minutes. Cover with lid and cook last minute, to set top of eggs. Place dinner plate directly over saute pan and firmly holding plate and pan together, invert, so eggs come out onto plate. Remove pan from plate, return pan to heat and slide eggs back into pan so that eggs are now upside-down. Cook another 1-2 minutes, depending on how runny or firm you want the frittata to be. Alternatively, place pan (oven-proof only) under broiler and cook just long enough to puff top and brown lightly. Slide frittata out onto clean plate. Dust top with remaining 2 tablespoons cheese. Season lightly to taste with salt. Each serving contains about: 292 calories; 399 milligrams sodium; 505 milligrams cholesterol; 22 grams fat; 6 grams carbohydrates; 20 grams protein; 0.94 gram fiber. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

Servings: 4 Servings
Category: Vegetables
Ingredients

• 2 Cut; (14 1/2 oz.) asparagus
• -drained
• 1 1/2 tb Butter; melted
• 1 tb Flour
• 3/4 c Milk
• 2/3 c Cheddar cheese; grated
• 1/8 ts Salt
• 1/2 c Ritz crackers; crushed
• 1/2 tb Butter

Directions
Preheat oven to 325 degrees. Place cut asparagus in casserole dish. In small pan over medium heat, melt butter. Add flour, then add milk gradually. Cook slowly until thickened, stirring constantly. Add cheese and salt. Pour sauce over asparagus, sprinkle with cracker crumbs and dot over top with butter. Bake 40 minutes. Posted to recipelu-digest by “Diane Geary” on Feb 16, 1998

Servings: 4 Servings
Category: Vegetables | Low-cal | Casseroles
Ingredients

• 2 c Asparagus; fresh, 2″ lengths
• 1 cn Cream of mushroom soup
• 4 oz Mushrooms; sliced
• 2 c Cheddar cheese; grated
• 1 cn French fried onion ring; 3oz

Directions
Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. Posted to MC-Recipe Digest V1 #1055 by “M. Hicks” on Jan 29, 1998

Servings: 10 Servings
Category: Vegetables | Holiday | Family
Ingredients

• 1/4 lb Saltine crackers
• 1 cn Asparagus; cut
• 4 1/2 oz Pimientos
• 1 cn Mushroom soup
• 1 c Cheddar cheese; grated
• 3 Hard-boiled eggs; optional

Directions
In 2-qt. casserole layer ingredients as follows: 1/2 crackers, crumbled 1/2 asparagus 1/2 pimientos (in strips) 1/2 mushroom soup mixed with pimiento juice 1/2 grated cheese Repeat the layers using other half of ingredients. Top with cheese or crumbled potato chips. Heat in moderate oven (375 deg.) until bubbly and topping has browned. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Vegetables | Low-cal
Ingredients

• 2 c Asparagus, fresh, 2″ lengths
• 1 cn Cream of mushroom soup
• 4 oz Mushrooms, sliced
• 2 c Cheddar cheese, grated
• 1 cn French fried onion ring, 3oz

Directions
Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini