Recipe(tried): Linguini Tart, Tomato Salad, Hummingbird

Hello Everybody,

It was a gorgeous weekend and I spent Sunday morning with Mom covering two old chairs with spanish moss to go in the garden. We also made a herb garden out of an old wooden chair, moss, chicken wire, herbs, and good soil. It is quite adorable. We got so busy out back that I forgot to post on Sunday.

On Sunday we enjoyed a Pasta Primavera. I was inspired to make it after reading Monica's posting. She included asparagus in hers which was just delicious. Of course, being the garlic lovers we are, I added a bit of this and that and cut corners by using a bottled white sauce that is quite good.

With the leftover pasta I will make the Linguini Tart today along with a Tomato Salad drizzled with olive oil and balsamic vinegar, salt and pepper. I am also making a Hummingbird Cake just because it's Spring!

I will go ahead and post the Pasta Primavera from Sunday also.

Happy Cooking!

Springtime Pasta Primavera (Sunday's Meal)1 pound fresh asparagus
1/2 lemon squeezed, and 2 peels from lemon
1 c. fresh string beans, ends snapped
1/2 bag frozen peas, thawed and drained
1 med. onion, chopped
4 large clove garlic, pressed
1/ 2 c. olive oil
1 large carrot, scraped and julienned
1 medium sized sweet red pepper, coarsely chopped
1 medium size sweet yellow pepper, coarsely chopped
2 jars (17 oz. each) Classico Roasted Garlic Alfredo
2 tablespoons chopped fresh basil
2 T. fresh parsley, chopped
1/2 tsp salt
1/2 t. black pepper
16 oz. uncooked linguine,
1/2 pound fresh mushrooms, sliced
1 cup freshly grated parmesan cheese

Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired. Cut asparagus diagonally into 1 1/2 inch pieces. Place asparagus pieces, carrots and string beans along with the two lemon peels and squeeze the juice from half the lemon into the steamer with enough water to come up to bottom of wire basket; cover and steam 6-8 min. or until vegetables are crisp-tender. Remove from heat; set aside.

Saute onion, mushrooms, peppers and garlic in oil in a large skillet until tender. Add carrots, peas, asparagus, & beans to onion mixture; saute 3 mts. more. Add salt and pepper and stir to blend. Set heat on very low to keep warm momentarily while you heat Alfredo sauce in a saucepot.

Cook linguine according to package directions. Drain well; place back in cooking pot, pour heated sauce over, toss gently to coat and then pour veggies in tossing gently to mix well. Sprinkle with parmesan cheese, parsley, and basil; toss gently. Serve immediately
YIELD: 8 servingsLinguni Tart (Tuesday's Meal)

leftover pasta from Pasta Primavera
1/4 c. butter , melted
2 cloves garlic, pressed
30 thin French bread baguette slices
1 tomato cut into thin slices
1/2 c. swiss cheese

Add the pressed garlic to the melted butter. Brush the inside of a 10" pie pan with this and arrange the slices of bread in it allowing 1" overhang. Brush the slices with the remaining butter and garlic. Bake in 400 oven for 5 mts.

Put leftover pasta primavera in pie dish and arrange tomato slices on top. Sprinkle with 1/2 c. swiss cheese and bake at 350 for 25 mts. Let stand 5 minutes before cutting.Onelia Fredora's Hummingbird Cake

3 c. flour
1 t. baking soda
1/2 t. salt
2 c. sugar
1 t. ground cinnamon
3 eggs, beaten
3/4 c. veg. oil
1 1/2 t. vanilla
1 8oz. can crushed pineapple, undrained
1 c. chopped pecans
1 3/4 c. mashed bananas
1/2 c. chopped pecans

Combine first 5 ingred. in a large bowl. Add eggs and oil stirring until dry ingred. area moistened. Do not beat. Stir in vanilla, pineapple, 1 c. chopped pecans and bananas.
Pour batter into 3 greased and floured 9-inch round baking pans. Bake at 350 for 23-28 mts. or until cake tester comes out clean. Cool in pans 10 mts. Remove from pans and let cool completely on racks.

Cream Cheese Frosting:
1/2 c. butter or margerine, softened
1 8oz. cream cheese, softened
1 box (16oz.) powdered sugar, sifted
1 t. vanilla
Cream butter and cream cheese. Gradually add powdered sugar beating until mixture is light and fluffy. Stir in vanilla. Yields enough for a one 3-layer cake. Garnish with chopped nuts.