RED CABBAGE
              (from my La Pinata Cookbook
            Junior League of McAllen, Texas)

Yield: 6 servings

1 medium head red cabbage
1 medium sweet onion
2 large apples
1 bay leaf
2 whole allspice
1 heaping Tbles bacon fat
2 cloves (heads removed)
1 tsp salt
6 peppercorns
½ cup sugar
1 cup vinegar
1 ½ cups water
2 Tbles cornstarch

Remove outer leaves from cabbage and wash the head. Core cabbage and slice. Peel onion and apples and slice. Toss cabbage, onion and apple together. Add remaining ingredients to cabbage mixture and simmer 1 ½ hours in a covered pan. Thicken slightly with about 2 Tbles cornstarch blended with cold water.

This dish is especially good with wild game of any kind and is excellent reheated.

All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
.

MISC Pt 2

                        SUPER BISCUITS
(from my La Pinata cookbook, Junior League of McAllen, Texas)

2 cups flour, sifted yield 16 biscuits
4 tsp baking powder
½ tsp salt
½ tsp cream of tartar
2 tsp sugar
½ cup shortening
2/3 cup milk

Sift first five ingredients; cut in shortening until the mixture resembles coarse meal; add milk all at once, stir only until dough follows fork around bowl. Turn out on lightly floured surface; knead gently ½ minute. Pat or roll out ½-inch thick; cut with biscuit cutter. Bake on ungreased baking sheet at 450 degrees for 10 – 12 minutes.

Variation:
Super Biscuits recipe above, plus
½ tsp sage
¼ tsp dry mustard
1 ½ tsp caraway seeds
Sift the sage and dry mustard with the dry ingredients. Stir in the caraway seeds with the liquid ingredients. Knead, roll and bake as for Super Biscuits.

           SUMMER SALSA SALAD
              (from Old Farmer's Almanac)

Ingredients:
8 ears corn, husked
½ cup vegetable oil
¼ cup apple cider vinegar
1 ½ tsp lemon juice
¼ cup minced fresh parsley
2 tsp sugar
1 tsp sea salt (optional)
1 Tbles chopped fresh basil or ½ tsp dried basil
¼ tsp cayenne pepper
2 large tomatoes, seeded and coarsely chopped
½ cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper

Instructions:
In a pot, boil corn for 5 to 7 minutes, or until tender. Drain and set aside to cool.
In a bowl, whisk together oil, vinegar, parsley, basil, sugar, lemon juice, salt (if using) and cayenne.
Cut cooled corn off cob and add to oil mixture. Add tomatoes, onions, and peppers to corn and oil mixture. Stir to combine. Chill in the refrigerator for several hours or overnight.

Yield: Makes 10 servings. Serve as a side or serve with tortilla chips.

             CORNBREAD SALAD
                          (Allrecipes)

 "Very unusual but good! Recipe may be halved. A great way to use up leftover cornbread."


1 (16 oz) pkg corn bread mix
10 slices bacon
1 (1 oz) pkg ranch dressing mix
1 ½ cups sour cream
1 ½ cups mayonnaise
2 (15 ox) cans pinto beans, drained
3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 oz) cans whole kernel corn, drained

1. Prepare corn bread according to pkg directions. Cool, crumble, and set aside.
2. Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. Whisk together the dressing mix, sour cream, and mayonnaise.
4. Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

                  APPLE-ORANGE 
              CRANBERRY SAUCE
     (from my Williams-Sonoma Thanksgiving &
                      Christmas Cookbook
)

"A variation on the traditional cranberry sauce, this flavorful blend is excellent with poultry or almost any meat, hot or cold. It can be made a day in advance and refrigerated in a covered container."

½ orange
2 cups (16 fluid) water
1 tart apple such as Granny Smith, pippin or McIntosh
3 cups (12 ounces) fresh cranberries
1 ¼ cups (10 ounces) sugar
½ tsp ground cinnamon
¼ tsp ground cloves
(Makes 3 ½ - 4 cups)

Squeeze the juice from the orange half and set the juice aside. Remove the membrane from the inside of the orange shell and discard. Cut the shell into small dice. Put into a small saucepan with the water, bring to a boil and cook for 10 minutes. Drain and set aside.
Peel and quarter and core the apple, then chop into small pieces. Place in a saucepan. Sort the cranberries, discarding any soft ones. Add to the apples along with the reserved diced orange peel, the reserved orange juice, the sugar, cinnamon and cloves. Bring to a boil, reduce the heat to a simmer and cover partially. Simmer gently, stirring occasionally, until the sauce has thickened, the apple is tender and the cranberries have burst, 10 - 15 minutes.
Transfer to a bowl and let cool before serving. Or cover and refrigerate; bring to room temperature before serving.

   SKILLET HERB ROASTED CHICKEN
           (from my "Treasury of Recipes" file)

2 Tbles all-purpose flour
¼ tsp each ground sage and dried thyme
4 skinless, boneless chicken breast halves or 6 skinless, boneless chicken thighs (about 1 pound)
2 Tbles margarine (I use butter)
1 can Cream of Chicken Soup
½ cup water
Hot cooked rice

1. On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture.
2. In skillet over medium-high heat, in hot margarine, cook chicken 10 minutes or until browned on both sides; push chicken to one side.
3. Stir in soup and water, stirring to loosen browned bits. Reduce heat to low, Cover; simmer 5 minutes or until chicken is fork-tender. Serve over rice. Garnish with fresh thyme if desired.

4 servings

       TORTELLINI in Cream Sauce
    (From a clipping in my "treasury of recipes")
   A clipping from the St. Louis Post Dispatch -               Monday, March 22, 1999
   (Cicero's Restaurant and Entertainment Plex,
     6691 Delmar Boulevard in University City)

1 pound frozen meat tortellini
¼ cup (1/2 stick) butter
1 tsp minced garlic
1 ounce (about ¼ cup) artichoke hearts
1 ounce (about 1/3 cup mushrooms, sliced
1 ounce (about ¼ cup) frozen green peas
2 cups half-and-half
1 cup grated Parmesan cheese
Parsley

Cook tortellini according to package instructions. Drain; set aside.
Melt butter in a large skillet over medium-high heat. Add garlic; saute about 1 minute.
Stir in artichoke hearts, mushrooms, peas, and half-and-half. Stir to blend. Bring mixture to a boil.
Add Parmesan cheese; mix well. Stir in cooked tortellini until well-blended with sauce.
Pour tortellini onto serving plates. Garnish with parsley.
Yield; 2 to 3 generous servings.

             FLAVORED BUTTERS
        (from The Fannie Farmer Cookbook)

"These flavored butters are always good to have on hand and keep well frozen if tightly sealed. Make them when you have some of the following flavoring ingredients on hand and then they'll be ready to take out and use as spreads at a moment's notice. Or you can scoop out just a little bit to toss with fresh cooked vegetables or to use to round out the flavor of vegetables, meats, poultry, and fish."

(between ¾ and 2 cups)

To ¼ pound butter add any of the following ingredients, blending in a bowl or food processor until smooth. Put in a crock and chill (or freeze for later use).

For Chive Butter: 2 Tbles minced chives and 2 Tbles minced parsley.

For Shrimp Butter: ½ cup finely chopped shrimp and 1 Tbles lemon juice.

For Herb Butter: 3 - 4 Tbles finely chopped fresh herbs.

For Anchovy Butter: 1 Tbles anchovy paste.

For Horseradish Butter: 1 Tbles freshly grated or prepared horseradish.

For Watercress Butter: 2 Tbles chopped watercress.

For Blue Cheese Butter: 1 1/3 cups blue cheese and, if desired, 1/8 tsp finely chopped garlic.

                 CARAMEL APPLE DIP
(from Saint Louis Days / Saint Louis Nights Cookbook)
                   Junior League of St. Louis

Yield 8 to 10 servings….

14 ounces caramels
1 8-ounce package cream cheese, softened
½ cup brown sugar
2 Tbles granulated sugar
1 tsp vanilla
¾ cup chopped dry-roasted nuts
Apple slices

1. Gradually melt caramels in microwave, stirring every 30 seconds until soft. Watch closely - caramels burn easily.
2. Stir in cream cheese, the sugars, vanilla, and nuts.
3. Dip apple slices into caramel mixture.
(This dip keeps in refrigerator several weeks.)

        CRANBERRY-PEAR RELISH
 (from Cooking with the Seasons - November Chapter)

"Relishes were always part of the fall and winter season on the farm. While apples could be stored in lour attic throughout the cold months, pears were usually put into relishes because they were too perishable to last long. My Mama liked to mix raisins with pears, but here I've used cranberries to add a bit of holiday tradition. The lovely red berries seem to sparkle against the mellow pears. The sweet-and-sour taste of the relish complements almost any fowl or game."

4 cups
1 Tbles unsalted butter
1 cup chopped onions
1 cup red wine
2 cups fresh cranberries
Zest of 1 lemon, grated
Juice of 1 lemon
2 Anjou, Bartlett, or Bosic pears, peeled and cored
¼ cup walnut pieces
6 whole allspice berries or ¼ tsp ground allspice

In a heavy saucepan, melt the butter. Saute the onions for 1 minute until translucent, but not brown.
Add the red wine and reduce or 5 minutes. Add the cranberries, lemon zest, lemon juice, pears, and walnuts, and cook, covered, fir 15 minutes, or until the pears are soft.
Store in a container and refrigerate overnight. Serve hot or cold, or use as a spread for turkey sandwiches.

"As a rule, it is recommended to cook wine for 5 to 20 minutes prior to adding ingredients such as fruit or fish. The cooking mellows the intensity of the wine, and much of the alcohol is evaporated instead of being absorbed by the food. Consequently, the flavors of the delicate fruits and seafood are not disturbed, but the flavor essence of the wine adds a lovely note to the dish."

         CHRISTMAS CRUNCH SALAD
(from Old-Fashioned Christmas Favorites Cookbook)
           
"Colorful, festive, and healthy, too"

2 bunches fresh broccoli, broken in small pieces
1 head cauliflower, broken in small pieces
1 red onion, chopped
2 cups cherry tomatoes, cut in halves

DRESSING:
1 cup mayonnaise
1 Tbles vinegar
Dash of salt and pepper
½ cup sour cream
2 Tbles sugar

Combine dressing ingredients, mix well. Toss with vegetables. Serve chilled. Can be made a day ahead, and is particularly pretty if served in a clear glass bowl. Yield 6 servings.

                HOLIDAY APPLE and
          CRANBERRY CASSEROLE
    (From Gooseberry Patch Old-Fashioned Country
                      Christmas Cookbook
)

1 cup sugar
2 cups raw fresh cranberries
3 cups diced apples, unpeeled (hard or tart varieties)
1 cup quick oats
½ cup brown sugar
1 cup chopped pecans
Butter (to dot)

Put the apples, cranberries, and sugar in the bottom of a 9"x13" well buttered casserole dish. Mix the oats, brown sugar, and pecans and pour over the top of fruits. Dot the entire top with butter. Bake at 325 degrees for 1 hour.

        CHRISTMAS STRAW and HAY
         (from Christmas Memories Cookbook)

"A rich light-supper dish or first course."

Yield: 4 - 6 servings

4 ounces uncooked white linguine
4 ounces uncooked green linguine
½ cup (1 stick) butter or margarine
½ cup cooked ham, in thin strips
¼ cup cooked peas
1/3 cup pitted black olives, sliced
Small can sliced mushrooms, drained
Small jar sliced pimento, drained
2 egg yolks, well-beaten
1 cup whipping cream
1 cup grated Parmesan cheese
Parsley

1. Cook linguine in boiling salted water until tender. Drain and return to pot.
2. Stir in butter and add ham, peas, olives, mushrooms, and half the pimento.
3. In small bowl combine eggs and cream. Slowly add this mixture to warm linguine, stirring well. Add half the Parmesan. Stir over medium high heat until mixture thickens slightly. Don't let eggs curdle.
4. Serve garnished with remaining pimento, cheese and parsley.


   MERRY, MERRY, MERRY MEATBALLS
          (from Christmas Memories Cookbook)

"Three variations on a cocktail party basic."

BASIC MEATBALL INGREDIENTS
2 pounds extra-lean ground beef round
1/3 cup chopped fresh parsley 
2 eggs
1/3 cup dry bread crumbs
2 Tbles soy sauce
½ tsp garlic salt
¼ tsp black pepper
2 Tbles grated onion

1. Preheat oven to 450 degrees.
2. Combine all ingredients in a large bowl. Mix well (using hands is good). Form into walnut-size balls.
3. Place meatballs on rack of broiler pan. Bake 10-15 minutes until brown.

Piquant Cranberry Sauce
1 1-pound can jellied cranberry sauce
1 12-ounce bottle chili sauce
2 Tbles firmly packed brown sugar
1 Tbles lemon juice

Merry Sherry Sauce
1 cup sherry
1 cup ketchup
1 ½ tsp oregano
½ cup water

Spicy Molasses Sauce
1 cup molasses
1 cup vinegar
1 cup ketchup
2 tsp butter
1 tsp Tabasco sauce

Sauce:
1. Heat all ingredients for sauce of your choice in a large saucepan for 5 minutes.
2. Add cooked meatballs to sauce-pan and continue heating over medium heat for 15 minutes.
3. Transfer to chafing dish, if desired. Serve with toothpicks.


                    CHEESE RING
              (from the JUNIOR LEAGUE 
            CELEBRATION COOKBOOK
)

Makes 8 to 10 Servings

1 pound sharp Cheddar cheese, grated
1 cup chopped pecans
¼ cup mayonnaise
1 small onion, grated
1 clove garlic, pressed
½ tsp Tabasco
1 cup strawberry preserves

Combine the cheese, pecans, mayonnaise, onion, garlic, and Tabasco in a medium bowl, mix well. Spoon into a ring mold that has been lined with plastic wrap. Chill in the refrigerator.

When ready to serve, unmold onto a platter and top with the strawberry preserves. Serve with crackers.

               SUNNY BAKED EGGS
   (from The Silver Palate Good Times Cookbook)

"An easy way to fix eggs for a crowd on a sunny summer morning. The Brie makes these extra rich and creamy."

1 Tbles chopped fresh parsley
1 ½ Tbles minced ham
1 ½ Tbles cubed Brie
2 eggs
1 Tbles heavy or whipping cream
Salt and freshly ground black pepper, to taste

1. Preheat oven to 400 degrees
2. For each serving, toss the parsley, ham, and Brie together in a 3-inch-wide ramekin. Break the eggs over the ham mixture and drizzle the cream over the eggs. Sprinkle with salt and pepper to taste.
3. Place the ramekins in a baking pan and pour hot water into the pan to come 1 inch up the ramekins. Bake 15 to 20 minutes, depending on how set you want the eggs. Serve immediately.

1 portion

  NEW FLAVORS FOR BAKED CHICKEN
                (from The Parade Cookbook)
             By The Editors of Parade Magazine


2 broiler-fryer chickens, quartered
1 ½ tsp salt
Variation I, II, or III (see below)

Sprinkle chicken with salt. Combine ingredients for dipping liquid in pie pan. Combine ingredients for crumb mixture in another pie pan. Dip chicken quarters in dipping liquid; then roll in crumb mixture to coat thoroughly. Place skin side up on foil-lined baking sheets. Bake at 350 degrees for 40 minutes; reverse pans in oven; bake another 40 minutes. Do not turn chicken over. Makes 8 servings.

Variation I
Dipping Liquid:
1 egg, beaten
1 can (6 oz) frozen orange juice concentrate, thawed
½ tsp ginger
Crumb Mixture:
1 1/3 cups cornflake crumbs
1 1/3 cups flaked coconut

Variation II
Dipping Liquid:
1 can (10 ¾ oz) condensed cream of mushroom soup
1/3 cup water
Crumb Mixture:
1 ½ cups packaged fine dry bread crumbs
2 tsp dried thyme
2 tsp paprika

Variation III
Dipping Liquid:
1 can (10 ¾ oz) condensed tomato soup
1/3 cup water
Crumb Mixture:
1 ½ cups cornflake crumbs
½ cup grated Parmesan cheese
2 tsp oregano

            BIRTHDAY LUNCHEON AT
                 JUDY GREEN'S 2019
                 "CHICKEN RECIPE"

Cook a chicken until tender enough to remove meat from bones. (Judy used a pressure cooker). Drain meat fairly dry and save broth. Use 2 cans of cream of mushroom soup and stir into the cut up chicken. Heat the broth and use it to make a dressing. Use about ¾ loaf of bread, onion, salt, pepper and sage. (Judy used a package of dry dressing.) Put a layer of dressing (about half) in bottom of a flat pan. Pour the chicken mixture over it. Add 2 eggs slightly beaten to the remaining dressing and use for the top layer. Bake for 30 - 45 minutes in a 350 degree oven.

The Greens live in Chesterfield now and that's where we were for this luncheon. I e-mailed Judy and asked her if the recipe had specific amounts, etc. and would she send them to me….here is her reply to me: "That was the exact recipe. I got around the amount of spices by using dry dressing all ready with herbs and spices. This came from my mom's recipe book, Country Kitchen Cookery. Recipes came from farm women and book published by Fremont County (Iowa) Farm Bureau c. 1958. All these women cooked for farm husbands and hired hands. It's hearty food. I enjoy browsing and seeing familiar names from my childhood."

           POTATO and LEEK SOUP
           (from the Irish Heritage Cookbook)
 
"Brotchan foltchep (from the Irish words meaning "broth" and "leeks") is a traditional leek and oatmeal soup that has been served in Ireland for generations. Most cooks now prefer to combine leeks with potatoes, however, to make that perennial favorite, potato and leek soup."


4 Tbles butter serves 8
2 lbs boiling potatoes, peeled and sliced
1 lb leeks (white and pale green pats only), washed and sliced
1 onion, chopped
1 celery stalk, sliced
5 cups homemade chicken stock or canned low-salt chicken broth
2 ½ cups milk
1 bay leaf
2 Tbles minced fresh parsley
Salt and ground white pepper to taste
½ cup half-and-half
¼ cup chopped fresh chives

In a large saucepan, melt the butter over medium heat. Add the vegetables, cover, and cook for 5 to 7 minutes, stirring frequently. Add the stock or broth, ½ cup of the milk, the bay leaf, parsley, salt, and pepper. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes.
Discard the bay leaf, and let the soup cool for 10 to 15 minutes. Transfer to a blender or food processor in batches and process until smooth. (To make ahead, cover and refrigerate for up to 12 hours.)
To serve immediately, heat the puree in a saucepan over medium heat and stir in the remaining 2 cups milk. Heat through, ladle the soup into bowls, and swirl in 1 Tbles half-and-half into each serving. Sprinkle with the chives. To serve later, return to heat and repeat as above.

                     IRISH FONDUE
          (from the Irish Heritage Cookbook)

"Those old enough to remember when fondue was fashionable and everyone sat around the coffee table with forks in hand dipping bread cubes into a pot of bubbling cheese will also remember trying to cover the distance from the pot to your mouth without dripping cheese all over yourself. Leave it to the Irish to figure out a way to avoid all the mess by baking the cheese with the bread and serving it in finger-sized strips. It's perfect Irish hors d'oeuvre."


8 Tbles (1 stick) unsalted butter at room temperature
½ tsp dry mustard
½ tsp minced garlic
12 slices firm-textured white bread, crusts removed
2 cups (8 oz) shredded Kerrygold Blarney or Swiss cheese
¾ tsp chopped fresh chives
¾ tsp Worcestershire sauce
Salt and freshly ground pepper to taste
4 eggs
1 ½ cups milk
2/3 cup dry white wine
2/3 cup heavy (whipping) cream

In a small bowl, blend the butter, mustard, and garlic together. Spread an equal portion on each slice of bread. Fit 6 slices, buttered-side down, into the bottom of a 9-by-13-inch glass baking dish.
In a small bowl, stir the cheese, chives, Worcestershire sauce, salt, and pepper together. Sprinkle over the bread. Place the remaining bread, buttered-side up, on top of the cheese.
In a medium bowl, shish the eggs, milk, and wine together until well blended. Pour over the bread. Let sit for 30 minutes. Pour the cream over the top. Cover tightly with plastic wrap and refrigerate at least 12 hours or up to 24 hours.
Preheat the oven to 350 degrees. Bake, uncovered, until lightly browned and set, 60 to 70 minutes. Remove from oven and let rest for 15 minutes. Cut into finger-sized strips and serve hot.
              CREAMY SORREL SOUP
              (from Cooking with the Seasons)

"Sorrel is best in cool spring and fall weather. Found in the wild, sorrel has a tart taste that inspired a game for us as children. Whoever could eat the most before our eyes teared was the winner! Today, cultured sorrel has a more pleasant, lemony flavor. Because heat changes the acid content of sorrel, this creamy soup loses some of its bright color during cooking, turning it a soft green"

6 servings

2 Tbles unsalted butter
4 shallots, peeled and chopped
2 pounds sorrel leaves, washed and dried
2 Tbles flour
6 cups chicken stock
2 egg yolks
1 cup cream
Salt and pepper

In a large saucepan, melt the butter and slowly cook the shallots until soft but not brown.
Reserving 4 leaves for garnish, chop the sorrel and add to the shallots, stirring gently.
Add the flour and stir until the butter is absorbed. Slowly stir the chicken stock and blend well to prevent lumps from forming.
Bring the mixture to a boil, then simmer for 10 minutes. Puree the soup in a food processor, then reheat. In a small bowl, blend the egg yolks and cream, then slowly add to the soup. To prevent the cream from curdling, stir quickly while adding the cream mixture and do not allow the mixture to boil. Adjust the seasoning with salt and pepper. Chiffonade the reserved sorrel leaves.
Ladle soup into bowls and top with chiffonade. Serve at once.

VARIATIONS: The same amount of spinach, watercress, or any green-leaf combination can be substituted for sorrel.
" Adding ¼ pound of spinach to the sorrel intensifies the green color of the soup while maintaining the lemon taste.
" Add ½ lb of sautéed mushrooms prior to pureeing for a more robust flavor.

Chiffonade is a delightful garnish technique that can be done to any leafy herb or vegetable. Simply stack up 4 to 6 leaves, then tightly roll them lengthwise.. Slice the leaves very thin, then separate into strands. Use in soups, sauces, dressings, or on top of hors d'oeuvres.

SIDENOTE: In the recipe I have not specified the type of cream to use: half and half, light, heavy, or whipping cream. Use your own choice and vary the amount to your taste.

   GLAZED RASPBERRY CHEESE PIE
  (from Gateways, Your Entrée to Easy Elegance)
   "Dedicated to St. Louis Children's Hospital"

Serves 10 - 12

2 cups shredded Cheddar cheese
2 cups shredded American, brick or provel cheese
6 - 10 green onions, chopped
1 cup pecans, chopped
4 Tbles mayonnaise
1 ½ cups raspberry preserves

Line a 9-inch pie plate with plastic wrap leaving a large overhang. Mix cheeses, onions, pecans and mayonnaise. Press into pie plate, flatten top and fold plastic wrap over to cover. Chill well. When ready to serve, invert onto a serving plate and remove plastic wrap. Frost top and sides with raspberry preserves. Serve with crackers. Cheese pie can be make several days in advance and frosted with raspberry preserves just before serving.
                   ASPARAGUS with
           ROASTED GARLIC and HAM
              (from Cooking with the Seasons)

"After fall butchering, our hams and sausages were hung in the chimney to cure. By spring the smoke curling up from winter fires built in our stone hearth always gave the meat a rich, potent taste that varied according to the spices rubbed on it beforehand. Today we turn away from sausage and ham, fearing the fat content and possible health risks of trace carcinogens in smoke. But as with all foods, moderation is the key. Occasionally treat yourself by using smoked meat as a flavoring instead of a main ingredient."

6 servings

3 dozen asparagus stalks, scales and woody ends trimmed
¼ pound pine nuts
8 ounces ham, coarsely chopped
1 head of garlic, roasted, pulp extracted and reserved
1 Tbles lemon juice
½ cup olive oil
Salt and pepper

Preheat the oven to 350 degrees.
Bring a large saucepan of lightly salted water to a simmer. Blanch the asparagus for 3 to 5 minutes until crisp-tender. Transfer to a bowl of ice water to cool. Drain and set aside.
In a small pan, heat the pine nuts until lightly toasted. Add the ham and toss until the ham is warmed through. Place the asparagus on a serving platter and sprinkle with the ham-and-nut mixture.
In a mixing bowl, cream together the garlic pulp and lemon juice. Slowly add the olive oil, stirring until well mixed. Adjust the seasoning with salt and pepper. Drizzle the dressing over the asparagus.

SIDENOTE: To roast whole garlic heads, remove the loose, dry skin, but do not peel. Cut ¼ inch off the tip of the head. Rub the garlic all over with ½ tsp of olive oil and place on a baking sheet in a preheated 350 degree oven for about 25 minutes, or until light brown and soft. Cool. Press the pulp out by holding the garlic head by the base. Turn the garlic over a bowl and squeeze the whole head gently until all the pulp is extracted or divide the cloves and squeeze each one individually. Discard the skin.
             CHICKEN SCALLOPINI
    (from Betty Crocker's Timesaving Cookbook)

2 boneless chicken breasts
½ cup all-purpose flour
2 Tbles vegetable oil
3 Tbles margarine or butter
2 Tbles lemon juice
Snipped parsley
Lemon slices
Hot cooked spaghetti

Remove skin from chicken breasts; cut each into halves. Place each half between two pieces of waxed paper; pound until 1/4-inch thick. Coat with flour. Heat oil and 2 Tbles of the margarine or butter in 12-inch skillet over medium heat until hot. Cook chicken until done and light brown, about 4 minutes on each side. Remove chicken to warm platter. Heat remaining margarine or butter in same skillet until melted. Stir in lemon juice; pour over chicken. Garnish with snipped parsley and lemon slices. Serve with (or over) hot cooked spaghetti.

                   ASPARAGUS PIE
  (from Family Circle Recipes America Loves Best)

Makes 6 servings

Bake at 350 degrees for 30 minutes

½ pound fresh asparagus
OR: 1 package (8 ounces) frozen asparagus spears, cooked and drained
2 eggs
1 cup creamed cottage cheese
¼ cup (1/2 stick) butter or margarine, melted and cooled
¼ cup flour
½ tsp baking powder
¼ tsp salt
1 cup dairy sour cream
1 medium-size ripe tomato, peeled and thinly sliced
¼ cup grated Parmesan cheese
 
1. Cut cooked asparagus into 1-inch pieces. Arrange on bottom of well-greased 9-inch pie plate.
2. Beat eggs in a medium-size bowl until frothy. Add cottage cheese and butter; beat until almost smooth. Stir in flour, baking powder and salt. Blend in sour cream.
3. Pour filling into asparagus-lined pie plate. Arrange tomato slices on top. Sprinkle with cheese.
4. Bake in a moderate oven (350 degrees) for 30 minutes, or until firm in center. Let stand in pan 10 minutes. Cut into wedges; serve warm. Good with sliced or boiled ham.

               CRUNCHY SPINACH DIP
(from JUNIOR LEAGUE CELEBRATION COOKBOOK)

Makes 6 - 8 servings

1 (10 ounce) package frozen chopped spinach, thawed, with juice squeezed out thoroughly
1 package Knorr vegetable soup mix
¼ chopped green onions
1 cup water chestnuts, chopped
1 cup mayonnaise
1 cup sour cream
Lemon juice to taste
Tabasco to taste

In a large bowl, combine all the ingredients. Mix thoroughly. Chill well in the refrigerator before serving. Serve in a round loaf of hollowed-out bread with chunks of bread or crackers on the side.
             WILD MUSHROOM BUTTER
                (from The Greenbrier Cookbook)

"As this recipe makes more than needed, store the excess in the freezer and slice off a round to top plain steamed vegetables or broiled fish."

4 ounces wild mushrooms, such as shitake or chanterelle
16 Tbles (2 sticks) unsalted butter, softened at room temperature
2 Tbles chopped fresh parsley
1 Tbles chopped mixed fresh herbs (such as tarragon, dill, chervil, basil, rosemary, chives)
1 small clove garlic, minced
1 ½ tsp brandy
1 tsp Worcestershire sauce
Juice of ½ lemon
Salt and freshly ground black pepper, to taste

1. Chop the mushrooms in a food processor, using the pulse button, until very fine (alternatively, chop with a large knife). In a medium sauté pan, cook the mushrooms in 2 tsp of butter over medium heat until they are soft and all their liquid has been rendered and evaporated, about 5 minutes. Transfer to a strainer and allow to drain and cool completely.
2. Combine the cooled mushrooms with the remaining ingredients and mix well in the food processor or with a wooden spoon. The butter may be shaped into a cylinder with plastic wrap, chilled or frozen, and sliced into rounds for serving. The butter may be kept up to 1 week in the refrigerator or 2 months in the freezer.

Makes ½ pound

       CREAMY ONION CASSEROLE

(This recipe is from Southern Living, says Maisie Keeser. I had this casserole at Maisie's a week or so ago and asked her if I could share it with all of you. Obviously she was happy to….It is wonderful, I know first hand.)

"I would call this CREAMY ONION/MUSHROOM CASSEROLE….."

Melt some butter or bacon drippings in a large skillet.
Add: 3 large onions, sliced and halved, 8 ounces sliced mushrooms
Cook over medium heat until tender.
Spoon into a lightly greased oven-proof casserole dish.
Sprinkle 1 cup shredded Swiss cheese over the onion mix.
Combine in a bowl: 1 can Cream of Mushroom soup, 5 ounces evaporated milk, 2 tsp soy sauce.
Pour this mixture over the cheese.
Top with 6 slices of French bread, ¼ cup parsley, and 1 cup shredded Swiss cheese.
Cover and refrigerate 4 - 6 hours or overnight.
Bake 375 degrees for 30 minutes. Remove cover and bake another 15 or 30 minutes.

ENJOY!!!!!!

                 PARMESAN PECAN 
               BROILED TOMATOES
      (from Cooking with Paula Deen Magazine
                      July/August 2006)

(Makes 6 servings)

3 large tomatoes, cut in half crosswise
¼ cup fine dry breadcrumbs
¼ cup grated Parmesan cheese
¼ cup finely chopped pecans
¼ tsp dried basil leaves
1/8 tsp garlic salt
2 ½ Tbles butter, melted

Preheat oven to 350 degrees
Place tomatoes in an 11 x 7 x 2-inch baking dish. Bake, uncovered, 15 minutes
In s small bowl, combine breadcrumbs and remaining ingredients. Spoon mixture evenly over baked tomato halves.
Set oven to broil.
Broil tomato halves 5 inches from heat 7 to 8 minutes, or until topping is golden brown. Serve immediately.
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