Asparagus Lunch Bake

Recipe By: Sue
Serving Size: 16
Preparation Time: 2:00
Categories: Breakfast Casseroles

Amount Measure Ingredient Preparation Method
4 pounds asparagus trimmed
1/2 cup butter or margarine
3/4 cup green onion chopped
1/2 cup all-Purpose flour sifted
3 cups sour cream
1 1/2 cups Swiss cheese shredded
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper

Preheat oven to 350 degrees. Grease 3-quart casserole; set aside. Reserve 8 asparagus spears for
garnish. Cut remaining asparagus into 2-inch pieces. Cook all asparagus in salted water until tender.
Drain thoroughly saving 1/2 cup liquid. Set aside whole spears.
In blender container, place half the chopped asparagus with 1/4 cup reserved liquid. Repeat with
remaining chopped asparagus (you should have 5 to 6 cups puree).
In large saucepan, melt butter or magarine. Add onions and saute until tender, about 2 to 3 minutes.
Stir in flour until smooth. Cook, stirring, until bubbly and slighly thickened. Add sour cream and
cook, stirring constantly over low heat 3 to 4 minutes. Remove from heat. Beat in eggs, one at a
time, until well mixed. Stir in cheese. Return pan to heat and cook, stirring constantly until melted.
Add seasonings and asparagus puree. Pour into casserole. Bake for 1 1/2 hours or until firm. (May
be prepared in advance to this point. Do not remove from oven. Reduce oven temperature to 200
degrees. Cover casserole loosely with foil; keep in oven up to 3 hours. Do not let casserole stand at
room temperature until ready to serve). To serve garnish with reserved asparagus. Makes 16
servings.

Lisa, NM (1:04:12 pm) : Cinnamon Twist Wreath

1 pkg. active dry yeast
1/4 c. warm water,
1/4 c. sugar
1 t. salt
2 eggs
3/4 c. lukewarm milk
1/2 c. melted butter or margarine
4 1/2 c. all-purpose flour
4 T softened butter or margarine
1/2 c. sugar
2 T cinnamon
1 egg beaten with 1 T. water
2 T. sugar

1. Dissolve yeast with a pinch of sugar in warm water.
2. In a large bowl, combine the sugar, salt, eggs, milk and melted butgter. Add the yeast mixture.
3. Add as much flour as needed to make a soft dough. about 4 1/2 c. Knead 5 min. until smooth.
Place in greased bowl. cover, let rise until doubled, 1 1/2 hrs.
4. Punch down. Roll on a lightly floured board into a rectangle, about 9-by-18-inches. Spread with
softened butter. combine sugar with cinnamon. Sprinkle over buttered dough.
5. Roll up jelly-roll style, starting at longer end. shape into a ring.
6. Place seam-side down on greased baking sheet. slice through dough every i8nch, starting at
outside, cutting only 2/3 through.
7. Separate each section and turn to expose center. cover.
8. Let rise about 30 min.
9. Brush with egg mixture. Sprinkle with sugar.
10. Bake at 375 for 25 to 30 minutes until golden brown.

SueA (1:05:27 pm) : Seafood Pasta Salad

1/4 cup dijon mustand
1/2 cup olive oil
1/4 cup lemon juice
2 green onions, thinly sliced
1 large clove garlic, finely minced
1 large tomato, seeded and chopped
1/2 lb cooked shrimp
1/4 lb crabmeat or surimi (fake crab)
1/2 cup each cooked peas, broccoli flowerets and pea pods
12 ounces pasta, cooked and drained.

In large bowl, combine mustard, oil, lemon juice, green onions, garlic and tomato. Let stand 1 hour
at room temperature. Add remaing ingredients. Toss lighlty. Seve immediately. Serves 4 to 6.

Mimi, Texas (1:13:27 pm) : You can use other type of fruit using the same method! Just adjust the juice
and spices.

Pear Butter & Pear Jelly

Wash & Core (don't peel, but remove any blemishes) about 12
large or 25 small pears. Place in a 3 1/2 quart crock-pot slow
cooker. Add 1/2 cup water & cook on low setting with lid on
for 8-10 hours until pears are very soft. When done, let cool.
Drain juice & strain through a very fine strainer. Set juice
aside for jelly making. Process cooled pears in a food
processor until very smooth. Measure 2 quarts (8 cups) pear
puree into slow cooker. Add 1/3 cup orange juice & 1/2
teaspoon nutmeg, stir. Add 4 cups sugar, 1 cup at a time,
stirring after each addition. Cook on high setting, with lid on
for 2 hours. Then remove lid & let cook for about 8-10 more
hours, stirring occasionally if you can, (but it is not necessary)
until very thick, hot & deep brown in color. It should be
reduced in volume by about 1/3. Ladle into hot, sterilized jars.
Adjust caps. Process jars in boiling water bath for 10 minutes.
Yield 3-4 pints.

To Make Jelly: Measure 4 cups juice into kettle. Sprinkle 1
package Ball No Sugar Needed Pectin over juice stirring
with a wire wisk. This may take a few minutes. Measure 3
cups sugar, set aside. Bring juice & pectin mixture to a boil,
stirring constantly. Add sugar & bring back to a full rolling boil
for one full minute. Skim foam if necessary. Ladle into hot
sterilized jars. Adjust caps. Process for 10 minutes in a boiling
water bath. Yield 2-3 pints.

Lisa, NM (1:16:53 pm) : Country Egg and Honey Bread

1 pkg. active dry yeast
1 c. warm milk
1/4 c. honey
2 T. oil
2 eggs, beaten
1/2 t. salt
4 to 4 1/4 c. all-purpose flour
1 T. sesame seeds

1. In large bowl, dissolve yeast in warm milk. Stir in honey, oil, eggs, salt and 3 3/4 c. flour.
2. turn out onto floured board. Knead dough about 5 min., incorporating additional flour, until
dough is smooth and elastic.
3. Coat large bowl with oil. Place dough in bowl, turning to coat all sides. Cover.
4. Let rise in a warm, draft-free place until almost doubled.
5. Punch dough down. Pinch off a baseball size piece. Place larger piece in a round 2 1/2 quart
ovenproof bowl or baking dish.
6. Make indention in top of dough. Brush egg was over indention. Place small piece of dough inside.
7. Brush the whole dough with egg wash. Sprinkle with sesame seeds.
8. Let rise until almost doubled.
9. Bake at 325 for 30 min or until golden brown.
10. cool completely in pan.
I didn't have any sesame seeds so I left them out. And I took the bread out of the pan and put it on a
rack after baking, because, usually the pan willsweat, making the bread soggy around the edges.

SueA (1:21:58 pm) : Marinated Shrimp Salad

1/3 cup vegetable oil
1/4 cup rice vinegar
2 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon Chines hot mustard
1/2 teaspoon each ground ginger and garlic powder (or use 1 tsp fresh minced of each)
1 lb medium cooked shrimp
1/2 cup sliced green onions
1 head lettuce, cleaned and broken into leaves
6 ounces chinese pea pods (fresh blanched or use frozen)
Slice water chestnuts
In large bowl, whisk together first 7 ingredients. Add shrimp and green onions to dressing; toss to
coat and refrigerate for 2 hours. To serve, toss shrimp with 1/2 cup pea pods. Arrange lettuce in
center of plate, top with shrimp salad and garnish around with remaining pea pods and water
chesnuts. Makes 4 to 6 luncheon servings.

CarolB, FL (2:12:57 pm) :

MOM'S HAM BALLS
1 pound ground pork
1 pound ground ham
2 slices decrusted bread
2 eggs
1 cup milk

Mix meats. Beat eggs and milk. Pour over bread and add to meat. Form into oblong balls or small
loaves. Place in baking pan.

Heat:
3/4 cup white vinegar
1 1/2 cup brown sugar
1/4 cup water
1 1/2 teaspoon yellow mustard

Pour sauce over ham balls. Bake at 350* for 1 hour, basting very frequently with sauce.

Mimi, Texas (2:12:58 pm) : Sure, here it is:
http://www.geocities.com/heartland/
meadows/5903/mimiscooksbox.html

Anne, Switzerland (2:30:34 pm) : LIGHT MAYONNAISE
1 ts lemon juice
1 ts mustarde
1 egg yolk
1/2 c oil
1 c yaourt nature
salt,pepper

whip well together the mustard,lemon juice and the egge yolk
Add very slowly the oil and whip
non stop.
Finally mix the yaourt, salt and pepper

Velma, TN (2:34:18 pm) : Punch--With or Without

1 can frozen lemonade
1 pkg. frozen strawberries
1 med. sized can crushed pineapple

Whirl this in blender until well blended. Add to punch bowl with ice ring and 1 2 liter bottle
lemon/lime soda.

I don't use alcohol, so I don't know the proportion for it. It was used at my husband's office
Christmas party. A bowl on one end with, and a bowl on the other end without.

Anne, Switzerland (3:30:42 pm) : 200 gr dark chocolate
200 gr sugar
175 gr butter
250 gr almonds (crushed)
5 eggs

Mix togheter almonds, butter, sugar, melted chocolate, eggs yolk.
Whip egg white (must become firm)
Mix gently all together

Bake for an hour, 180ƒC

The cake must be moist inside.

Betsy, NY (3:36:58 pm) :
Newsgroups: rec.food.cooking
From: danm@warren.mentorg.com (Dan Masi)
Date: Tue, 31 May 1994

In a tall glass, put some mint leaves and a teaspoon of confectioners
sugar at the bottom. With any handy implement, mash the two together
to form a mint/sugar mess. Fill the glass with finely crushed ice.
Then fill with good bourbon; I think Pauline preferred Wild Turkey.
Go find the biggest porch you can find, with a big-old porch swing,
and sip the afternoon away.

Dan Masi
Mentor Graphics Corp.
danm@warren.mentorg.com

Velma, TN (3:49:40 pm) : I really enjoy an Orange Julius

* Exported from MasterCook Mac *

Orange Julius

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup milk
1/2 cup water
1 can (16 oz) frozen orange juice concentrate
1/2 cup sugar
1/2 teaspoon vanilla extract
16 ice cubes

Put all ingredients in a blender. Blend until smooth. Serve immediately.

- - - - - - - - - - - - - - - - - -

Per serving: 803 Calories; 5g

SueA, CA (3:57:58 pm) : Philadelphia Soft Pretzels

1 pkg dry yeast
1 1/4 cups warm water
3 tp 4 cups flour
2 tsps salt
butter
4 tsps baking soda
Kosher salt

Dissove yeast thoroughly in 1/4 cup warm water. Mix 3 cups flour and salt in large bowl. Add
dissolved yeaat with remaining water. Add enough additional flour to make a stiff dough. Knead 10
minutes until dough feels elastic. Form dough until a ball, place in a bowl and spread with butter to
coat. Cover with a clean towel and let rise in a warm place until doubled in bulk, about 45 minuites.
Pinch off 12 small balls of dough and roll each between hands to form a coil 20 inches long and 1/4
inch in diameter. Shape each coil into a pretzel shape, wetting ends and pinching together firmly.
Dissolve soda in 4 cups water and bring to a boil. Drop pretzels, 1 or 2, at a time and boil 1 minute
of until pretzel floats to top. Remove and drain. Place drained pretzels on buttered baking sheet.
Sprinkle with Kosher salt and bake 475 degrees 12 to 15 minutes or until golden brown. Place on
rack to cool. Makes 1 dozen. Eat with yellow mustard.

Lisa, NM (4:07:12 pm) : Cool summer drinks:
Purple cow:
Scoop of vanilla ice cream w/Grape soda poured over.
Black cow:
Scoop of vanilla ice cream w/root beer
Dreamsicle
Scoop of vanilla ice cream w/Minute Maid orange soda.

Kathy, IN (4:09:25 pm) : Flavored popcorn

1 bag microwave popcorn-popped
1/4 c oil
1/2 c karo
1/2 t salt
sm box jello + enough sugar to make 1/2 c.
por everything in skillet and heat and stir gently until everything is coated equally.

Lisa, NM (4:16:51 pm) : Title: Death By Chocolate
Categories: Desserts, Bakery
Yield: 24 Servings

1 19 3/4 oz pkg Fudge Brownie
Mix
3 pk Instant Chocolate Mousse
(4 1/2 cup servings each)
8 1.4 oz chocolate covered
Toffee candy bars (Skor or
Heath)
1 12 oz container Frozen
Whipped Topping, thawed

Preheat oven according to brownie package instructions. Bake brownies
according to package directions; cool.

Meanwhile, prepare chocolate mousse according to package directions.
Break
candy bars into small pieces in food processor, or by tapping the
wrapped
bars with a hammer. Break up half the brownies into small pieces and
place
in the bottom of a large glass bowl. Cover with half the mousse, then
half
the candy, then half the whipped topping.

Repeat layers with the remaining ingredients; refridgerate.

Kathy, IN (4:22:48 pm) : Tex Mex Wontons
1/2 lb ground beef
1/4 c chop onions
2T chop green pepper
15 oz refried beans
1/4 c shredded cheddar
1T catsup
1 1/2 t chili powder
1/4 t ground cumin
4 doz. wonton skins
salsa
In skillet cook ground beef, onion and green pepper until meat browned.
Drain stir in beans, catsup, chili powder, and cumin--mix well. Place a won ton skin with one point
towards you. Spoon generous portion of mixture in center of skin. Fold bootom point over filling.
Tuck point under filling. Fold sides over to form an envelope shape. Roll up towards remaining
corner. moisten point press to seal. Fry at 375 in deep hot fat til brown. About 1 min. per side. drain
serve warm with salsa.

END OF FILE