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2 lbs. fresh asparagus, washed and trimmed
¼ cup Dijon mustard
¼ cup olive oil
2 minced shallots
1 minced garlic clove
1 tsp. anchovy paste (optional)
2 Tbsp. chopped fresh parsley
dash of thyme
1 lb. thin spaghetti or capellini
Slice asparagus into 1” pieces. Cook in a pot of boiling water, just until tender—about 3 minutes. Drain. In a small bowl, combine Dijon mustard, olive oil, shallots, minced garlic and parsley.
Cook spaghetti. Drain, reserving 1 cup of pasta water. Toss pasta with asparagus and mustard sauce. Add cooking water as needed. Season with salt and pepper. Garnish with freshly grated parmesan.
Serves 6
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1 box of Angel Food Cake Mix
¼ cup cocoa
¼ cup sugar
2 tsp. vanilla
Topping:
1 pint whipping cream
5 tsp. instant coffee
hot water
½ cup water
1 tsp. vanilla
Prepare cake mix according to package directions. In a small bowl, combine cocoa with ¼ cup sugar. Gently fold into cake batter along with 2 tsp. vanilla. Pour into angle food cake pan and bake as directed. Invert and cool.
In a small bowl, combine instant coffee with a small amount of hot water—just enough to dissolve the crystals. Cool. In a large bowl, whip cream. Add coffee mixture along with ½ cup sugar and 1 tsp. vanilla. Blend well.
Slice cake horizontally into 2 pieces. Frost inside layer. Top with remaining layer and finish frosting. Garnish with chocolate curls.
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INGREDIENTS:
2 cups - Sour Cream
1 cup – Green Mountain Gringo Mild Salsa
1 packet – Hidden Valley Ranch Party Dip or Dressing Mix
DIRECTIONS:
Combine all ingredients. Chill for 1 hour. Great served with white corn chips or veggies. Enjoy
1 cup – Green Mountain Gringo Mild Salsa
1 packet – Hidden Valley Ranch Party Dip or Dressing Mix
Combine all ingredients. Chill for 1 hour. Great served with white corn chips or veggies. Enjoy!
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Ingredients:
1 - medium white onion (chopped)
1 lb. - lean ground beef
2 1/2 cups - green peas (Mom used canned peas)
10 1/2 oz. can - Campbell's Tomato Soup
5 - potatoes
1/2 cup - warm milk
1 - egg beaten
salt & pepper
In a large skillet:
COOK the onion until golden brown
ADD meat and salt & pepper
BROWN the meat
ADD the peas and soup
MIX for a few minutes on the stovetop
then
POUR the above into a 1 1/2 QT casserole dish
then
MASH the potatoes ADDING the milk, egg and salt and pepper
then
SPREAD the potatoes over the meat and
BAKE in a preheated 350 degree oven for 30 minutes
Enjoy!
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1 stick (1/2 cup) butter
1 - 12 oz. bag semi-sweet chocolate morsels
1 cup peanut butter
10 oz. Crispix Cereal
2 cups confectioner’s sugar
large paper bag
Combine butter, chocolate morsels and peanut butter in a large plastic bowl. Microwave on high for 2 minutes, stirring about halfway through. Stir in Crispix cereal (that’s all but 2 cups from one box). Mix well.
Pour confectioner’s sugar in the large paper bag (be sure there are no holes) and add chocolate cereal mixture. Shake well—very well. Dump onto a waxed paper coated baking sheet and chill at least one hour. Store in airtight plastic containers—guaranteed not to last long!
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1/2 pound pork breakfast sausage
6-7 slices of your favorite white or wheat bread
1 1/2 cups shredded cheddar
9 eggs
2 1/2 cups milk
1 tsp. dry mustard
salt & pepper
Cook sausage until not longer pink and crumbly. Cube bread into large cubes and place into a lightly greased 9 x 13 baking dish. Sprinkle with sausage and shredded cheddar. Whisk together eggs with milk, dry mustard, salt & pepper. Pour mixture over bread. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Bake at 350 for 45- 50 minutes or until firm in the center.
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1 pkg. Jiffy cornbread mix
1 cup grated Mexican Cheese
1 chop chopped iceberg or romaine lettuce
Blend
1 can black beans, rinsed and drained
2 scallions chopped
2 chopped medium tomatoes
1 cup guacamole or avocado chunks
1 can black olives, slices
2 ears cooked corn, cut off the cob
½ cup chopped onions
Dressing:
¾ cup mayonnaise (lowfat ok)
½ cup spicy salsa
½ packet of Hidden Valley Ranch Dressing Mix
1 Tbsp. lime juice
Bake cornbread mix according to package digestions. Cool and cut into 1” cubes. Place in the bottom of a large glass bowl—one with tall sides. Layer in lettuce, black beans, tomatoes, guacamole, olives, corn off the cob and onions.
Mix dressing and spread over the top—covering completely. Top with grated cheese and scallions. Cover tightly with plastic wrap and chill at least 2 hours.
Scoop down to the bottom to serve!
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