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111 Springtime Recipes eCookbook

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Letter from the Editor

Dear Recipe4Living Member,

Welcome to your best source for springtime recipes on the internet! Within this

eCookbook, you will find more than 100 of our favorite recipes that utilize fresh

spring produce!

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Table of Contents

Artichokes ...................................................................................................................................... 6Artichokes and Herbs .................................................................................................................. 6

Garlic and Artichoke Pizza ......................................................................................................... 7

Mushroom Artichoke Casserole ................................................................................................. 8Artichoke Wonton Bites ............................................................................................................. 9

Oven-Braised Baby Artichokes with Lemon Aioli ................................................................... 10Artichoke, Mushroom & Parma Ham Tart ............................................................................... 12

Braised Artichokes with Little Onions and Bacon ................................................................... 13

Artichokes Braised with Green Onions and Sugar Snap Peas .................................................. 14Stuffed Artichoke Bottoms ....................................................................................................... 15

Garlic-Sauteed Artichokes ........................................................................................................ 16

Green Lasagna with Artichokes and Leeks .............................................................................. 17Artichokes in a Garlic and Olive Oil Sauce .............................................................................. 19

Cheesy Artichoke Heart Appetizers .......................................................................................... 20

Asparagus .................................................................................................................................... 21Asparagus Picnic Salad ............................................................................................................. 21Chicken Asparagus Casserole ................................................................................................... 22

Asparagus and Chicken Lasagna .............................................................................................. 23

Beef and Asparagus Stir Fry ..................................................................................................... 25Asparagus Almondine ............................................................................................................... 26

Spring Asparagus Quiche ......................................................................................................... 27

Best Ever Asparagus and Ham Rolls ........................................................................................ 28Creamy Asparagus Chowder .................................................................................................... 29

Asparagus Bouquet ................................................................................................................... 30

Roasted Asparagus with Feta .................................................................................................... 31

Grilled Asparagus Tacos ........................................................................................................... 32Asparagus with Garlic Brown Butter ........................................................................................ 33

Asparagus and Leek Soup ......................................................................................................... 34

Asparagus Gruyere Tart ............................................................................................................ 35Asparagus and Cream Cheese-Stuffed Turkey Breast .............................................................. 36

Cherries ........................................................................................................................................ 37Fresh Baked Cherry Pie ............................................................................................................ 37Sweet Cherry Jam ..................................................................................................................... 38

Cornish Hens with Cherry Sauce .............................................................................................. 39

Cherry Chicken ......................................................................................................................... 40Cherry Cobbler.......................................................................................................................... 41

Bing Cherry Jam ....................................................................................................................... 42

Cinnamon Cherry Souffle ......................................................................................................... 43Bing Cherry Ice Cream ............................................................................................................. 44Cherry Flan ............................................................................................................................... 45

Cherry Waldorf Salad ............................................................................................................... 46

Cherry Salsa .............................................................................................................................. 47Sauteed Cherries ....................................................................................................................... 48

Fresh Cherry Topping ............................................................................................................... 49

Brandied Cherry Cobbler .......................................................................................................... 50
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Cherry Brie................................................................................................................................ 51

Green Beans ................................................................................................................................. 52Green Beans with Caramelized Onions .................................................................................... 52Snappy Green Beans ................................................................................................................. 53

Green Beans, Toasted Pecans and Blue Cheese ....................................................................... 54

Lemon Green Beans with Walnuts ........................................................................................... 55Green Bean Salad ...................................................................................................................... 56

Green Beans, Tomatoes and Mushrooms ................................................................................. 57Green Beans in Garlic Sauce .................................................................................................... 58

Green Beans with Herb Dressing .............................................................................................. 59

Green Beans with Basil Vinaigrette .......................................................................................... 60Parmesan Green Beans ............................................................................................................. 61

Twice-Fried Green Beans with Double Blanched Garlic ......................................................... 62

Dill Green Beans and New Potatoes ......................................................................................... 64

Peas ............................................................................................................................................... 65Pasta, Tomato and Snow Pea Salad .......................................................................................... 65

Minted Snow Peas..................................................................................................................... 66

Easy Lemon Sugar Snaps.......................................................................................................... 67Saffron Stars and Snow Pea Soup ............................................................................................. 68

Snow Peas and Wild Mushrooms with Ginger ......................................................................... 69

Creamy Corn with Sugar Snap Peas and Scallions ................................................................... 70Purple Potato, Sugar Snap Pea, And Mint Salad ...................................................................... 71

Pasta with Sugar Snap Peas, Asparagus and Parmesan ............................................................ 72

Pickled Sugar Snap Peas ........................................................................................................... 73

Radishes ....................................................................................................................................... 74Black Bean and Radish Burgers ............................................................................................... 74

New Potato, Fennel and Radish Salad ...................................................................................... 75

Tilapia with Cucumber Radish Relish ...................................................................................... 76Mediterranean Tuna and Radish Salad ..................................................................................... 77

Feta Radish Spread ................................................................................................................... 78

Apple Radish BBQ Ribs ........................................................................................................... 79

Rhubarb ....................................................................................................................................... 80Rhubarb Betty ........................................................................................................................... 80

Orange Rhubarb Muffins .......................................................................................................... 81Rhubarb and Strawberry Crumble ............................................................................................ 82

Grilled Chicken Breast with Red Currant Rhubarb Sauce and Port Wine ............................... 84

Rockin' Rhubarb Pie ................................................................................................................. 85Rhubarb Custard ....................................................................................................................... 86

Rhubarb and Blueberry Jam...................................................................................................... 87

Rhubarb Wine ........................................................................................................................... 88Rhubarb BB Cued Beef Ribs .................................................................................................... 89Rhubarb Pork Chop Casserole .................................................................................................. 90

Strawberry Rhubarb Tart .......................................................................................................... 91

Spring Ham with Rhubarb Sauce .............................................................................................. 93

Spinach ......................................................................................................................................... 94Baby Spinach Salad .................................................................................................................. 94

Spinach Salad with Bacardi Limon Sauce ................................................................................ 95


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Spinach and Mandarin Orange Salad ........................................................................................ 96

Sauteed Spinach with Garlic ..................................................................................................... 97

Spinach Lentil Soup .................................................................................................................. 98Spinach for the Spinach Hater .................................................................................................. 99

Spinach and Bacon Salad ........................................................................................................ 100

Spinach Fruit Salad ................................................................................................................. 101Spinach Frittata ....................................................................................................................... 102

Fresh Spinach and Tarragon Salad ......................................................................................... 103Steak & Spinach Salad ............................................................................................................ 104

German Creamed Spinach ...................................................................................................... 105

Cheesy Spinach Mashed Potatoes ........................................................................................... 106

Strawberries .............................................................................................................................. 107Strawberry Surprises ............................................................................................................... 107

Glazed Strawberry Lemon Streusel Muffins .......................................................................... 108Strawberry Spinach Salad ....................................................................................................... 109

Strawberry Beef Filet .............................................................................................................. 110

Strawberry Chicken Salad with Hoisin-Sesame Dressing ...................................................... 111

Chocolate and Strawberry-Filled French Toast ...................................................................... 112Refrigerator Strawberry Pie .................................................................................................... 113

Strawberry Jello Cake ............................................................................................................. 114

Low-Carb Strawberry Smoothie ............................................................................................. 115Strawberry Cobbler ................................................................................................................. 116

Strawberry Scones .................................................................................................................. 117

Strawberry Banana Salad ........................................................................................................ 118Mascarpone, Strawberry and Chocolate Parfait ...................................................................... 119

Strawberry Lemon Squares ..................................................................................................... 120


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Artichokes

Ar tichokes and Herbs

This is a fantastically easy recipe I found on a food blog. The oregano, tarragon, thyme and

garlic are so fragrant you won't even need to dip them in butter!

Ingredients

4 artichokes

1/2 lemon

2 cloves garlic, chopped2 bay leaves

1/8 C. olive oil

1/2 Tbs. oregano

1/2 Tbs. tarragon

1/4 tsp. thyme1/4 tsp. black pepper

Sea salt to tasteWater

Directions

Wash, clean and trim artichokes. Fill a large 2 quart pot 1/4 of the way full with water and bring

to a boil. Add all ingredients to the water - squeeze the lemon first and then put the whole thing

into the water. Return to a boil. Add artichokes stem side down (to moisten) and then flip so thatthe stems are up. Cover, reduce heat to medium-low and let cook for about 45 minutes. Use

tongs to remove artichokes when done and strain upside down in a colander.

My Recipe Notes:


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Garlic and Art ichoke Pizza

Deliciously quick and easy - a gourmet pizza in half the time you would think! Use a prepared

pizza crust, such as Boboli or Pilsbury, found in your local grocer's freezer.

Ingredients

1 unbaked pizza crust3/4 C. spaghetti sauce

1 6 oz. jar marinated artichoke hearts, drained, liquid reserved

1 medium tomato, cut in half and sliced2 cloves garlic, minced

1 lb. shredded Colby-Monterey Jack cheese

Directions

Preheat the oven to 450 degrees. Prepare pizza crust according to recipe or package instructions.Place on a pizza pan. Pour the liquid from the artichokes into a small skillet, and bring to a boilover medium heat. Cook for 1 minute, or until the liquid is almost gone. Add garlic, and cook,

stirring, for less than a minute. Add artichoke hearts, stir to coat with garlic flavor, then remove

from heat, and set aside. Spread spaghetti sauce over the prepared pizza crust. Sprinkle withcheese, then place the artichoke hearts and garlic over the cheese. Arrange tomato slices evenly

over the top. Bake for 20 minutes in the preheated oven, until crust is puffed and golden, and

cheese is melted.

Yield: 8 servings

My Recipe Notes:


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Mushroom Artichoke Casserole

Lemon juice, garlic, and green onions add even more flavor to this vegetable casserole.

Ingredients

3 C. fresh mushrooms cut in half (quarters if large)

1/2 C. sliced green onions4 Tbs. oleo or butter

2 Tbs. flour

1/4 C milk1 tsp. instant chicken bouillon granules dissolved in 3/4 C water

2 tsp. lemon juice

1/8 tsp. nutmeg

2 10 oz. frozen artichoke hearts cooked and drained or 2 cans artichoke hearts packed in water,drained and quartered (remove any choke).

3/4 C. soft bread crumbs (about 3 slices)2 Tbs. melted oleo or butter

Directions

Saut mushrooms and onions in 4 Tbs. oleo until liquid rendered. Remove with slotted spoon to

2 qt. casserole with cooked and drained artichoke hearts. Blend flour, dash of salt and pepper

into pan liquid, add milk, bouillon water mixture, lemon juice and nutmeg, cook until bubbly.Pour over vegetables and mix well. Combine crumbs with melted oleo and sprinkle around edge

of casserole. Cook in preheated 350 degree oven for 20 minutes.

My Recipe Notes:


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Ar tichoke Wonton Bi tes

If you like hot, cheesy artichoke dip, you'll love this treat. They're a bit neater to disperse and eat

at a gathering and are sure to please everyone.

Ingredients

1 C. freshly grated parmesan cheese1 C. mayonnaise

1/2 tsp. onion powder

1/2 tsp. garlic powder2 C. shredded mozzarella cheese

1 14 oz. can water-packed artichoke hearts, drained and chopped

1 12 oz. package wonton wrappers

Directions

In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlicpowder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.

Coat one side of each wonton wrapper with non-stick cooking spray; press greased side downinto miniature muffin cups. Bake at 350 degrees for 5 minutes or until edges are lightly browned.

Watch carefully to prevent over-browning. Fill each cup with 1 Tbs. artichoke mixture. Bake 5-6

minutes or until golden brown. Serve warm.

My Recipe Notes:


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Oven-Braised Baby Artichokes with Lemon Aioli

One taste, and I'm sure you'll agree that baby artichokes deserve just as much or even more

attention than their seemingly grown-up siblings.

Ingredients

Oven-Braised Baby Artichokes:Water

1/2 lemon

8 baby artichokes3 Tbs.s extra-virgin olive oil

1 medium carrot, cut into 1/4-inch dice

1 small yellow onion, cut into 1/4-inch dice

2 C. white wine1 bay leaf

1 Tbs. chopped fresh thyme leavesSaltFreshly ground white pepper

1 Tbs. chopped shallots

1 tsp. chopped parsley1 Tbs. sherry vinegar

Lemon Aioli:1 C. good-quality mayonnaise

1 Tbs. fresh lemon juice1 tsp. grated lemon zest

Kosher saltPinch of sugar

Directions

Preheat the oven to 350 degrees F.

Fill a bowl with cold fresh water and squeeze the lemon half into it. With a small, sharp knife,

trim the stem end, any tough exterior and sharp leaf tips from a baby artichoke, then cut itlengthwise into quarters and drop it in the lemon water. Repeat with the remaining artichokes.

In an ovenproof saut pan large enough to hold all of the artichokes, heat 2 Tbs. of the olive oil

over medium heat. Add the carrot and onion and saut, stirring frequently, until tender, 7 to 10minutes. Drain the artichokes and add them along with the wine into the pan with the carrot andonion, stirring and scraping to deglaze any pan deposits. Add the bay leaf, thyme and salt and

pepper to taste. Cover the pan, transfer it to the oven and cook until the artichokes are tender,

about 15 minutes.


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In a mixing bowl, combine the shallots, parsley and vinegar, stirring with a wire whisk.

Whisking continuously, drizzle in the remaining olive oil. Toss the artichokes with the shallot-

parsley mixture. Let the artichokes come to room temperature before serving.

Meanwhile, in another mixing bowl, combine all the aioli ingredients and whisk until thoroughly

blended. Set aside.

To serve, spoon the artichokes onto individual plates and drizzle with the aioli.

2007 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA

SERVICES, INC.

My Recipe Notes:


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Ar tichoke, Mushroom & Parma Ham Tart

Artichoke, mushrooms and ham are delicious together in this delicious tart.

Ingredients

1 3/4 C. sifted all-purpose flour2 oz grated Parmesan cheese

2/3 C. butter, diced

1 egg, beaten1 Tbs. olive oil

8 ozs. fresh mushrooms, sliced

3 ozs. Parma ham

1 (4-oz.) can artichoke hearts, drained7/8 C. crme fraiche

4 eggs1 tsp. chopped flat-leaf parsley1/3 C. milk

salt to taste

ground black pepper to taste

Directions

Preheat oven to 375 degrees. Place flour, parmesan cheese, butter, and a pinch of salt in food

processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oilif necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and

chill for 1 hour. Roll out to fit a 9-inch quiche pan with a loose bottom. Prick all over. Chill for atleast 2 hours, preferably overnight. Line pastry with foil, and cover bottom with uncooked beans

to weight it. Bake for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Removeand cool. Saut mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool. Lay ham

over the pastry base, and top with mushrooms and artichokes. Beat together crme fraiche, eggs,

parsley, and milk. Season well with black pepper and salt; pour mixture over the ham andvegetables. Bake for 40 minutes, until golden. Serve warm or cold.

Makes 6 servings.

My Recipe Notes:


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Braised Artichokes with Litt le Onions and Bacon

It's much fancier than it sounds.

Ingredients

12 small or 6 large artichokes, trimmed, halved lengthwise, and chokes removed if necessary

1 pint boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or 1 16-ouncepackage baby onions, thawed

1/2 lb. slab bacon, cut into thick chunks, fried until beginning to crisp, and drained on paper

towels1 large ripe tomato, seeded and coarsely chopped

2 Tbs. good-quality olive oil

1 C. dry white wine1 scant tsp. dried Italian herbs, such as oregano, marjoram, rosemary, and thyme, or a prepared

mix

Salt and freshly ground black pepper to taste

Directions

Combine all the ingredients in a large heavy saucepan. Cover and simmer over low heat until theartichokes are very tender, 40 to 45 minutes. Remove the cover and boil for a short time to

reduce the sauce slightly. Serve warm, or at room temperature with the sauce spooned over.

Makes 6 servings.

Per serving: 226 calories; 10 g fat (2.5 g saturated fat; 40 percent calories from fat); 25 g

carbohydrates; 9 mg cholesterol; 390 mg sodium; 10 g protein; 11 g fiber.

My Recipe Notes:


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Ar tichokes Braised wi th Green Onions and Sugar Snap Peas

These tasty artichokes can be served as a side or a vegetarian main dish.

Ingredients

1 3/4 lb. medium or 2 1/4 lb. baby artichokes

12 green onions in one piece, white part only, roots removed2 Tbs. butter

1/2 tsp. salt

1/2 C. water1/4 lb. sugar snap peas, stringed

1 Tbs. lemon juice

1 Tbs. minced parsley

1 tsp. tarragon leaves

Directions

Trim the artichokes. If using mediums, quarter them lengthwise. Place them in a bowl of

acidulated water (water with a little vinegar, lemon or lime juice) to prevent discoloration. Cook

the artichokes, green onions, butter, salt and water over medium heat in a large covered skilletuntil the artichokes are tender, about 15 minutes. Shake the pan from time to time to stir the

contents. If necessary, add a little more water to keep the bottom covered. When the artichokes

are easily pierced with a knife, remove the lid and add the sugar snap peas. Cover and cook untilthe peas are just tender, about 3 minutes. Remove the lid, raise the heat to high and cook, stirring

until only a thin coating of liquid remains on the bottom of the pan, about 3 minutes. Stir in thelemon juice, parsley and tarragon and heat through. Serve warm.

Servings: 4 to 6 as a side dish; 2 to 4 as a main dish.

My Recipe Notes:


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Stuffed Artichoke Bottoms

Artichokes stuffed with spinach and breadcrumbs make a delicious appetizer or side dish. Very

easy and impressive-looking.

Ingredients

1 can artichoke bottoms, drained1 bottle Wishbone Italian dressing

1 pkg. Stouffer's Spinach Souffle, thawed

1/4 C. bread crumbs, mixed with 1/4 C. melted butter

Directions

Marinate artichokes overnight in the salad dressing. Drain. In a shallow baking dish, placeartichokes side by side. Fill with the spinach and top with the bread crumbs. Bake, uncovered, at

400 degrees for 20 minutes.

Yield: 6-8 servings

My Recipe Notes:


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Garlic -Sauteed Ar tichokes

Artichokes can be hard to season, but this recipe does it simply and deliciously. Butter and garlic

do the trick!

Ingredients

2 large artichokes (about 1 lb. each)

3 cloves garlic, chopped

2 Tbs. butter

Directions

Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trimthe stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to

remove any remaining leaf tips. Cut each artichoke in half from the bottom to the top, then use aspoon to scrape out the hairy choke. Rinse again to remove any residual hairs.

Melt the butter in a large skillet over medium heat. Add the garlic, and saut for about 1 minute

to flavor the butter. Arrange artichoke halves cut-side down in the skillet. Saut for about 5-10minutes, or until lightly browned. Reduce heat to low, and pour in about 1/4 C. of water, cover,

and let steam for 15-20 minutes, or until the artichokes are tender. A fork should easily pierce the

stem.

Yield: 4 servings


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Green Lasagna with Artichokes and Leeks

This vegetarian lasagna recipe is a bit more complicated but the result is well worth the extra

effort.

Ingredients

1/2 lb. lasagna noodles

2 C. (about 1 lb.) ricotta cheese

3/4 C. freshly grated Parmigiano-Reggiano cheese Salt and freshly ground black pepper2 Tbs. plus 1 tsp. extra-virgin olive oil

5 leeks, white and 3 inches of the green parts, cut into 1/2-inch dice

4 large artichokes

5 cloves garlic, minced3 Tbs. unsalted butter

1/4 C. flour3 C. whole milkFreshly grated nutmeg

8 oz. mozzarella cheese, coarsely grated

Directions

Bring a large pot three-fourths full of salted water to a boil. Add the lasagna noodles and cookuntil al dente, 8 to 12 minutes (refer to the package directions for timing). While the pasta is

cooking, fill a large bowl with cold water. When the pasta is done, drain and place in the bowl ofwater to cool. After 5 minutes, drain the pasta and place the noodles in a single layer on a baking

sheet. Cover with plastic wrap and set aside.

In a small bowl, mix together the ricotta and Parmigiano. Season with salt and pepper; set aside.Heat 2 Tbs. of the olive oil in a skillet over medium-low heat. Add the leeks and cook, stirring

occasionally, until very soft and light golden, about 30 minutes. Remove the leeks from the pan

and reserve.

Have ready a large bowl of water to which you have added the lemon juice. Cut off the top half

of the artichokes, including all of the prickly leaf points. Remove the tough outer leaves of theartichoke until you get to the very light green leaves. Pare the stem to reveal the light green

center. If using large artichokes, cut in half lengthwise, then scoop out the prickly chokes and

discard. Cut the artichokes, large or small, into thin slices lengthwise. As each is cut, place in thelemon water. Drain the artichokes and add to the skillet along with 1/2 C. of water and a largepinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the

artichokes are cooked through, about 15 minutes. Add the garlic and stir for 1 minute. Add the

artichokes to the leeks.

Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook, stirring

constantly, for 2 minutes. Add the milk and whisk constantly until it comes to a boil and thickens,


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3 to 4 minutes. Season with salt, pepper and nutmeg. Heat the oven to 375 degrees. Oil a 9-by-

13-inch baking dish with the remaining 1 Tbs. olive oil.

Cover the bottom of the baking dish with a single layer of the reserved lasagna noodles. Cover

the pasta with one-third of the ricotta mixture. Sprinkle one-third of leeks and artichokes over the

ricotta. Spread one-third of the sauce over the vegetables. Repeat with 2 more layers. Sprinklethe mozzarella evenly over the top layer. Bake on the top rack of the oven until the top is golden

and bubbling around the edges, 40 to 50 minutes. Remove from the oven and let stand for 15minutes before serving.

Serves eight to 10.

My Recipe Notes:


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Ar tichokes in a Garlic and Olive Oil Sauce

These are fabulous marinated artichokes in a pasta dish. This is a must serve for any dinner party.

Its a favorite when I host them.

Ingredients

4 oz. small uncooked seashell pasta2 1/2 Tbs. extra virgin olive oil

3 Tbs. butter

2 cloves garlic1 sprig fresh basil, chopped

1 (8 oz.) can artichoke hearts, drained and quartered

Directions

Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until aldente, and drain. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in thegarlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the

cooked pasta to serve.

My Recipe Notes:


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Cheesy Art ichoke Heart Appetizers

These are great for a party snack. You can make them ahead and heat when ready to serve.

Ingredients

1 large can artichoke hearts, chopped1 small can diced green Chiles

1/2 C. mayonnaise

3/4 C. mozzarella cheese, shredded3 oz. Parmesan cheese

Mix well.

2 can crescent rolls

Directions

Unroll dough and press into jelly roll pan. Bake 10 minutes at 375 F. Spread mixture over crust.Bake 15 minutes until cheese melts. Cut into square to serve.

My Recipe Notes:


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Asparagus

Asparagus Picnic Salad

This recipe is a bright, eye-catching salad that goes fast when served at potlucks. It is arefreshing change to traditional pasta salads with a perfect blend of ingredients and flavor.

Ingredients

1/2 C. olive oil2 lb. fresh asparagus, cut into - 1 inch pieces

2 Tbs. garlic powder

2 Tbs. onion powder

1 lb. penne, cooked and drained2 Tbs. dried rosemary

2 tsp. seasoned salt1 C. mayonnaise

Directions

In a skillet, saut asparagus in olive oil until tender crisp, about 4-6 minutes. Sprinkle garlic

powder and onion powder on top of asparagus and cook for 1-2 more minutes. Pour over hot

pasta and toss to coat. In a bowl, mix rosemary, seasoned salt, and mayonnaise. Add mayonnaisemixture to pasta mixture and stir until ingredients are mixed through. Refrigerate 2 hours or until

chilled. Serve.

My Recipe Notes:


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Chicken Asparagus Casserole

This casserole is absolutely delicious. The mixture of cream of mushroom soup with asparagus

and chicken is to die for.

Ingredients

1 pkg. (10-oz.) frozen asparagus

1/2 C. flour

1/8 tsp. salt1/8 tsp. ground black pepper

1/8 tsp. paprika

6 (4-6-oz.) fresh boneless, skinless chicken breasts

1/4 C. butter1 can (10.75-oz.) condensed cream of mushroom soup

1 C. whipping cream1/4 C. chopped pimiento1/4 tsp. salt

1/8 tsp. hot pepper sauce

1/4 C. grated Parmesan cheese

Directions

Cook frozen asparagus according to package directions; rinse with cold water to stop cooking

and drain. Arrange in a greased 13x9x2-inch baking dish; set aside. Preheat oven to 400 degrees.

In a shallow dish combine flour, 1/8 tsp., salt, pepper and paprika. Dredge chicken breasts inflour mixture until evenly coated; shake off excess. Heat a large skillet over medium-high heat.

Melt butter and when foam subsides, cook chicken until browned on both sides. Remove fromskillet and arrange on top of asparagus.

In a separate bowl combine cream of mushroom soup, cream, pimiento, remaining salt and hotpepper sauce; stir until blended. Spoon over chicken and sprinkle with Parmesan cheese. Bake

uncovered, 15 to 20 minutes, or until bubbly.

Serving Size: 6

My Recipe Notes:


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Asparagus and Chicken Lasagna

The different tastes of this lasagna will surprise and delight company.

Ingredients

4 lbs. Fresh asparagus1 lb. Butter

2 C. Flour

2 C. Chablis4 tsp. Lemon Zest

2 C. Half and Half

2 C. Milk

16 oz. Ricotta Cheese8 whole Eggs

1 box Lasagna Noodles9 boneless skinless Chicken Breasts, cooked1 lb. Mozzarella Cheese

1 lb. Parmesan Cheese

Marinara Sauce (below)

Directions

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the

white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this tothe white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce,

and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken andasparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and

repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes.Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan

cheese.

Marinara Sauce

Ingredients

1 large onion, chopped fine

1 carrot, grated1/2 C. Butter5 ripe Roma Tomatoes, quartered

1/4 C. chopped Fresh Basil Leaves

1 tsp. Salt1 tsp. Black Pepper

1 tsp. Sugar

2 C. Chicken Stock


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Directions

In a quart sauce pan saut onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and

sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and

chicken stock and reheat.

My Recipe Notes:


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Beef and Asparagus Stir Fry

This healthy stir fry recipe is wonderful. The beef goes great with the fresh asparagus and bell

peppers.

Ingredients

1/2 C. water2 Tbs. reduced-sodium soy sauce

2 tsp. Instant Beef Flavor Bouillon

2 tsp. cornstarch1 Tbs. vegetable oil

1 lb. fresh asparagus, cut into 2-inch pieces

12 oz. boneless beef sirloin, trimmed and thinly sliced

1 small yellow, red or green bell pepper, chopped1 small onion, thinly sliced

1/2 C. carrot strips2 C. (6 oz.) sliced fresh mushrooms2 green onions, sliced

3 C. hot cooked rice

Directions

Combine water, soy sauce, bouillon and cornstarch in small bowl.Heat oil in large skillet. Add asparagus, beef, bell pepper, onion and carrot; cook, stirring

frequently, until beef is no longer pink.Add mushrooms and green onions; cook until tender. Stir in soy sauce mixture; cook, stirring

constantly, until sauce comes to a boil and thickens. Serve over rice. Season with ground blackpepper.

Serving Size: 4

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26

Asparagus Almondine

Add some toasted almonds along with lemon juice to your steamed asparagus for an excellent

side dish.

Ingredients

1 lb. Asparagus

2 Tbs. Butter

2 Tbs. Almonds, sliced1 tsp. Lemon juice

Salt and pepper to taste

Directions

Steam the asparagus to the desired crispness. Melt the butter in a small skillet. Add the almondsand cook for 3 minutes (stirring frequently). Remove from the heat and add the lemon juice.Season. Serve immediately over the warm asparagus.

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27

Spring Asparagus Quiche

Looks as good as it tastes.

Ingredients

Nonstick cooking spray

8 oz. asparagus spears, trimmed and halved crosswise1/2 C. grated Parmesan cheese

2 tsp. dried basil, crushed

1 10-oz. package refrigerated pizza dough3 slices bacon

1 medium onion, chopped (1/2 C.)

5 beaten eggs

1/2 C. milk1/8 tsp. salt

Dash ground nutmeg1-1/2 C. shredded Swiss cheese (6 oz.)1 Tbs. all-purpose flour

2 tsp. cooking oil

Shaved Parmesan cheese (optional)

Directions

Preheat oven to 425 degrees F. Coat a 9-inch springform pan with nonstick cooking spray; set

aside. In a medium saucepan cook the asparagus, covered, in a small amount of boiling water for2 minutes. Drain and set aside. In a small bowl, stir together the grated Parmesan and basil.

Sprinkle a work surface with half of the mixture. Roll out pizza dough on the surface to a 12-inch square. Sprinkle with remaining Parmesan mixture. Using a rolling pin, gently press into

dough by rolling over top. Turn dough into prepared pan. Press dough up the sides of the pan,folding under edges as needed to form sides that are 2 inches high. Line dough in pan with a

double thickness of foil. Bake for 8 minutes. Remove foil. Bake 5 minutes more. Remove from

oven. Reduce oven temperature to 350 degrees F. Meanwhile, in a small skillet cook bacon untilcrisp. Drain, reserving 1 Tbs. drippings. Crumble bacon and set aside. Cook onion in reserved

drippings over medium heat until tender but not brown. Drain. In a medium mixing bowl stir

together eggs, milk, salt, and nutmeg. Stir in crumbled bacon and onion. Toss together Swisscheese and flour. Add to egg mixture; mix well. Pour egg mixture into the dough-lined pan. Toss

asparagus halves with the oil. Arrange asparagus in a spokeline pattern on top of egg mixture.

Bake 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10minutes before serving. Remove sides of pan to serve. Top with shaved Parmesan cheese, ifdesired.

Makes 6 main-dish servings.

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28

Best Ever Asparagus and Ham Rolls

These rolls are a tasty accompaniment to any meal and a great way to jazz up regular dinner rolls.

Ingredients

1 1/2 lb. fresh asparagus, trimmed

16 slices sandwich-type hamPrepared mustard

6 Tbs. butter or margarine

6 Tbs. all-purpose flour2 C. milk

Salt and pepper to taste

1 1/2 C. shredded cheddar cheese

6 greed onions

Directions

Cook asparagus to crisp-tender. Spread one side of each ham slice with mustard. Roll ham

around 2-3 asparagus spears. Layer rolls, seam side down, in a 7x11-in. baking pan. Set aside. In

a saucepan, melt butter over medium heat. Blend in flour to form a paste. Slowly stir in milk, saltand pepper. Cook and stir until sauce is thickened. Stir in cheese and onions, if desired. Pour hot

sauce over ham rolls. Cover and bake at 350 degrees for 20 minutes.

Yield: 8 servings

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29

Creamy Asparagus Chowder

This is a tasty cream soup with the distinct flavor of asparagus blending with thyme, marjoram

and cheese.

Ingredients

1/4 C. butter or margarine2 medium onions, chopped

2 C. chopped celery

1 garlic clove, minced1/2 C. all-purpose flour

1 large potato, peeled and cut into 1/2-inch pieces

4 C. milk

4 C. chicken broth1/2 tsp. dried thyme

1/2 tsp. dried marjoram4 C. chopped fresh asparagus, cooked and drainedSalt and pepper to taste

Sliced almonds

Shredded cheddar cheeseChopped fresh tomato

Directions

In a Dutch oven, melt butter; saut onions, celery and garlic until tender. Stir in flour. Add potato,milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and

soup is thickened, about 20-30 minutes. Add asparagus, salt and pepper; heat through. To serve,sprinkle with almonds, cheese and the chopped tomato.

Yield: about 2 1/2 quarts

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30

Asparagus Bouquet

Because roasting accents the sweetness of this spring stalk, you'll need only a hint of seasoning.

Ingredients

1 1/2 lb. asparagus spears2 tsp. olive oil or melted butter

2 Tbs. snipped fresh chervil or 2 tsp. snipped fresh tarragon

Coarse salt or saltFresh chervil sprigs (optional)

Directions

Preheat oven to 475 degrees. Snip off and discard woody bases from fresh asparagus. If desired,

use a paring knife to scrape off scales. Combine oil and 1 Tbs. of the chervil or 1 tsp. of thetarragon. Drizzle over asparagus. Toss gently to coat. In a greased 15x10x1" baking pan arrangeasparagus in a single layer. Sprinkle lightly with salt.

Roast asparagus uncovered 4-6 minutes or until just tender, stirring once. To serve, place theasparagus upright in a glass jar or flat on a serving platter. Sprinkle with the remaining 1 Tbs.

snipped chervil or 1 tsp. snipped tarragon. Garnish with chervil sprigs, if desired.

Yield: 6 servings

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31

Roasted Asparagus with Feta

Serve this robust dish alongside grilled steak or pork.

Ingredients

2 1/2 lbs. medium Michigan asparagus, trimmed

2 Tbs. extra-virgin olive oil1/2 tsp. salt

1/4 tsp. black pepper

2 ounces feta (preferably French), crumbled (1/2 C.)

Directions

Put oven rack in lower third of oven and preheat oven to 500 degrees. Toss asparagus with oil,salt, and pepper in a large shallow baking pan and arrange in 1 layer. Roast, shaking pan once

about halfway through roasting, until asparagus is just tender when pierced with a fork, 8 to 14minutes total. Serve asparagus sprinkled with cheese.

Makes 6 servings.

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32

Grilled Asparagus Tacos

Serve those green vegetables in a taco and your kids will gobble them up.

Ingredients

16 asparagus spears4 corn tortillas

1/4 C. Monterey jack cheese, shredded

1/4 C. cheddar cheese, shreddedSalt and pepper to taste

Olive oil

8 taco shells

Directions

Soak asparagus in cold water for 30 minutes. Preheat grill. Place asparagus on hot grill and cookuntil they start to soften and have good grill marks. Remove from grill. Place 4 spears in each

taco, sprinkle with salt and pepper and add 1/4 of the cheese. Fold, brush the outside with olive

oil and place the whole thing back on the grill off the heat for a couple of minutes or until theoutside is crispy and the cheese is melted.

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33

Asparagus with Garlic Brown But ter

Everything tastes good with garlic and butter!

Ingredients

1 lb. asparagus, fresh, trimmed6 Tbs. butter

1 tsp. garlic, minced

Directions

Melt the butter over medium high heat. Allow to boil until lightly browned (do not burn).

Remove from the heat, add the garlic and allow to steep for 10 minutes. Steam the asparagus tothe desired tenderness. Serve warm with the butter sauce ladled over it.

Yield: 2-3 servings

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34

Asparagus and Leek Soup

This simple, green soup is a great way to eat more green vegetables.

Ingredients

3 C. finely chopped leek3 minced garlic cloves

3 Tbs. butter or margarine

3 lbs. asparagus, trimmed and cut into 1-inch pieces3 3/4 C. chicken broth

1 C. light sour cream

Directions

In a large pan saut the leek and the garlic in the butter over moderately low heat, stirring, untilthe leek is softened, add the asparagus, the broth, and 1 1/2s C. water. Simmer the mixture,covered, for 12-15 minutes, or until the asparagus is very tender. Puree 2/3 of the mixture in a

blender till it is smooth. Stir the puree into the mixture remaining in the pan, and whisk in the

sour cream and salt and pepper to taste. Cook the soup over low heat till heated through, but donot let boil.

Serves 6.

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35

Asparagus Gruyere Tart

This delicious, puff-pastry, asparagus and Gruyre cheese tart is great for a special occasion,

such as the Easter day feast.

Ingredients

1 sheet frozen puff pastry

Flour, for work surface

1 1/2 C. Gruyre cheese, shredded1 1/2 lbs. medium or thick asparagus, trimmed

1 Tbs. olive oil

Coarse salt and ground black pepper

Directions

Thaw puff pastry according to package instructions. Preheat oven to 400 F. On a floured surface,roll puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking

sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle.

Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden,about 15 minutes. Remove pastry shell from the oven, and sprinkle with cheese. Trim the

bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer

over the cheese, alternating ends and tips. Brush with oil; season with salt and pepper. Bake untilspears are tender, 20 to 25 minutes.

Makes 4 servings.

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36

Asparagus and Cream Cheese-Stuffed Turkey Breast

This is a delicious dish with a beautiful presentation. It's easy to make and looks very elegant for

company.

Ingredients

4 turkey breast cutlets

12 asparagus spears, trimmed and cut into 5 inch pieces

4 Tbs. fat free cream cheese1 clove garlic, minced

2 tsp. chopped green onion

1/4 tsp. dried tarragon

1/8 tsp. pepper1 egg

2 Tbs. skim milk3/4 C. bread crumbs1/4 C. grated Parmesan cheese

Directions

Flatten turkey cutlets between waxed paper using a meat mallet or rolling pin to an even

thickness. Microwave asparagus on high for 1 minute to soften. Combine cream cheese, garlicand spices in a small bowl and mix well. Place three asparagus spears on each cutlet and top with

1/4 of the cream cheese mixture. Roll cutlets from shorter side and secure with toothpicks.

Combine egg and milk and mix well. Combine breadcrumbs and Parmesan cheese on a plate andset aside. Dip turkey rolls into egg mixture then dredge in breadcrumbs. Place in a baking dish

sprayed with nonstick cooking spray. Bake at 375 degrees for 25-30 minutes or until turkey is nolonger pink.

Yield: 4 servings

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37

Cherries

Fresh Baked Cherry Pie

A quick and painless cherry pie that is certainly delicious.

Ingredients

1 recipe pastry for a 9" double crust pie4 Tbs. quick-cooking tapioca

1/8 tsp. salt

1 C. white sugar

4 C. pitted cherries

1/4 tsp. almond extract1/2 tsp. vanilla extract

1-1/2 Tbs. butter

Directions

Preheat oven to 400 degrees F (205 degrees C). Place bottom crust in piepan. Set top crust aside,

covered. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15

minutes. Turn out into bottom crust and dot with butter. Cover with top crust, flute edges and cut

vents in top. Place pie on a foil lined cookie sheet --- in case of drips. Bake for 50 minutes in thepreheated oven, until golden brown. Makes a 9" pie.

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38

Sweet Cherry Jam

With six cups of sugar, this is certainly a sweet treat!

Ingredients

4 1/2 C. cherries, washed, pitted, finely chopped6 1/4 C. sugar

1 pkg. powdered pectin

Directions

Put cherries into saucepan and add sugar. Bring the mixture to a full rolling boil and add 1

package of powdered pectin. Return to a rolling boil, and boil 1 minute longer. Remove fromheat and skim off any foam with a spoon. Ladle into sterilized canning jars filling to within 1/8

inch of tops. Wipe jar rims and threads. Cover with flat lids then screw bands tightly. Process ina water bath for 10 minutes.

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39

Cornish Hens wi th Cherry Sauce

Try something new with this Cornish Hen recipe.

Ingredients

3 or 4 Cornish Hens

1 6 oz. pkg. Stove Top cornbread stuffing

1 1/2 C. hot water1/4 C. plus 2 Tbs. margarine or butter

3/4 C. red currant jelly

1/4 C. pitted dried red cherries, coarsely chopped

2 tsp. fresh lemon juice1/2 tsp. salt

1/4 tsp. ground allspice

Directions

Thaw hens if frozen. Place a rack in a slow cooker. In a medium bowl, combine stuffing mixwith seasoning packet, water, and 1/4 C. of margarine/butter. Stuff hens and place on rack in

slow cooker. In a small saucepan, combine jelly, cherries, remaining butter/margarine, lemon

juice, salt and allspice. Cook over low heat, stirring until jelly is melted. Reserve 2/3 C. sauce.Brush remaining sauce on hens in cooker. Cover and cook on low 6-7 hrs. Serve whole or cut

hens in half with kitchen shears. Spoon reserved sauce over hens at serving time.

Yield: 3 or 4 servings

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40

Cherry Chicken

Simply flavored with fresh cherries and fruit juice, this is a sweet chicken dish that's just right.

Ingredients

4-6 chicken breast, skinless and boneless

1/2 Tbs. garlic powder

1/2 Tbs. pepper1 Tbs. minced basil

2 C. cherries

1/2 C. orange juice

Directions

Place chicken breast in 9x12 baking dish and season with garlic powder and pepper. Pour glazeover top. Cover and bake for 45-55 minutes

To make the glaze, blend the cherries and orange juice together until smooth. You can use freshor frozen cherries.

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41

Cherry Cobbler

Sour cherries, also called tart or pie cherries, make the best cobblers and pies. A cherry pitter

makes your work go much more quickly.

Ingredients

Cherry Filling:

No-stick cooking spray

5 C. pitted sour or sweet cherries (fresh or frozen)1/2 C. dried sour cherries or dried cranberries

1/3 C. sugar

3 Tbs. cornstarch

Biscuit Dough:

1 1/4 C. whole-wheat pastry flour, oat flour or cake flour1/2 C. rolled oats2 Tbs. sugar, plus extra for sprinkling

1 Tbs. baking powder

1/4 tsp. sea salt2/3 C. non-fat or low-fat buttermilk

2 Tbs. canola oil

Directions

Preheat oven to 350 degrees. Lightly spray a 2-qt. baking dish with cooking spray. Place fresh

cherries and dried cherries or cranberries in the baking dish. Combine sugar and cornstarch, andsprinkle over cherries. To make the biscuit dough, combine flour, oats, sugar, baking powder and

salt in a bowl. In a glass measuring cup, stir together buttermilk and canola oil. Pour over dryingredients and use a fork to quickly mix.

Turn out onto a floured work surface and knead two or three times to bring dough together.

Gently pat into a round about 1/2 inch thick. With a 2 1/2-inch biscuit cutter, cut out six or sevenbiscuits. Reroll scraps and cut out remaining biscuits - you should have 10. Set biscuits on top of

cherries and sprinkle with sugar. Bake for an hour. Serve warm.

Yield: 8 servings

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42

Bing Cherry Jam

For the best flavor, cherries should be used within 3 days of harvesting.

Ingredients

4 C. pitted and chopped, fresh, ripe Bing cherries (about 3 lbs.) (I quartered mine)1/2 C. strained fresh lemon juice

5 C. sugar

1/2 tsp. unsalted butter1 (3-oz.) pouch liquid pectin

1 tsp. pure almond extract

Directions

In an 8-quart pan, combine the cherries, lemon juice, sugar, and butter. Over medium-low heat,stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat tomedium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire

contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil,

stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. Stir in thealmond extract. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes

before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot

jam into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, dampcloth. Cover with hot lids and apply screw rings. Process half pint jars in a 200F (93C) water

bath for ten minutes, pint jars for 15 minutes.

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43

Cinnamon Cherry Souffle

While delicious all on its own, try this one with chocolate sauce for a little something extra.

Ingredients

1/2 tsp cinnamon3 Tbs. Butter

4 Tbs. Flour

1 1/2 C. Milk6 Egg yolks

8 Egg whites

1 pinch Salt

1/8 tsp Cream of tartar1/2 C. Sugar

1 C. Pitted black cherries, fresh canned2 Tbs. Cherry liqueur (opt)

Directions

Preheat oven to 400 F. Melt the butter and add the flour. Add the milk gradually, stirring with a

wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a

time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beatthe egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into

the beaten egg whites. Spoon into a prepared 6 C. souffl dish. Place the souffl in the oven andimmediately reduce the heat to 375 F. Bake for 25 minutes.

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44

Bing Cherry Ice Cream

For the right consistency in this ice cream, use commercial cream cheese, such as Philadelphia

brand, not natural or low-fat cream cheese.

Ingredients

1 C. sugar

2 C. fresh Bing cherries, stemmed, pitted and halved6 oz. cream cheese, at room temperature (see note)

1 1/2 C. whole milk

1 C. heavy cream

1 tsp. vanilla extract

Directions

In a small saucepan, combine 1/2 C. milk, 1/2 C. of the sugar and the cherries. Bring to a boil

over medium heat, stirring occasionally, until the sugar dissolves. Remove from the heat and let

the cherries steep for 30 minutes. Drain the cherries. Transfer the cherries to a bowl, cover andrefrigerate for at least 30 minutes or up to 8 hours. Meanwhile, combine the milk from the

cherries along with an additional C. of milk, cream and remaining generous 1/2 C. sugar in a

saucepan. Cook over medium heat, stirring occasionally to help dissolve the sugar, until bubblesform around the edges of the pan, about 5 minutes. Add cream cheese to the milk mixture, give it

a minute or two to soften, and process until smooth, about 30 seconds. Strain through a fine-mesh sieve into a bowl. Add the vanilla and stir to combine. Cover and refrigerate until chilled,

at least 3 hours or up to 24 hours. Pour the cream mixture into an ice-cream maker and freezeaccording to the manufacturer's instructions. When nearly frozen and the consistency of thick

whipped cream, add the cherries. Churn or stir just until mixed. Transfer the ice cream to afreezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before

serving.

Makes about 1 1/2 qts.

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45

Cherry Flan

Tart cherries, almonds, and rum combine in this Cuban-inspired dish.

Ingredients

1 8-inch pastry shell1 qt. stoned cherries

3/4 C. sugar

1/2 tsp. mace6 Tbs. softened butter

6 Tbs. sugar

1/2 C. finely ground almonds

2 eggs3 Tbs. jelly (gooseberry, currant, apricot for glaze)

1 tsp. rum

Directions

Allow cherries, sugar, and mace to soak together 1/2 hour. Fill pastry shell with the cherries. Mixtogether the butter, sugar, almonds, and eggs and cover cherries with the mixture. Cook in a 375

degree oven until lightly browned on top. After the flan is cool, glaze with the jelly and rum

which have been melted together.

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46

Cherry Waldorf Salad

Add some pitted tart cherries to your waldorf salad.

Ingredients

2 large apples (about 1 lb.), chopped1 Tbs. lemon juice

2 celery ribs, chopped

1 C. fresh or frozen pitted tart cherries, halved1/2 C. dried cranberries

1/2 C. slivered almonds, toasted

1/4 C. mayonnaise

1/4 C. sour cream2 Tbs. honey

1/8 tsp. salt

Directions

In a large salad bowl, toss apples with lemon juice. Add the celery, cherries, cranberries andalmonds. In a small bowl, whisk the mayonnaise, sour cream, honey and salt until well blended.

Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.

Yield: 6-8 servings.

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47

Cherry Salsa

This interesting mix of sweet and spicy is sure to surprise.

Ingredients

1/3 C. chopped onion1/3 C. chopped green chilies

1/3 C. chopped dried cherries

1/3 C. red cherry jam1-1/2 Tbs. vinegar

1-1/2 Tbs. chopped cilantro

Directions

Combine all ingredients and mix well. Chill several hours to develop flavors. Serve with tortillachips.

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48

Sauteed Cherries

Serve these brown sugar, lemon, and pecan coated cherries with vanilla ice cream.

Ingredients

2 Tbs. unsalted butter2 Tbs. light brown sugar

2 lbs. fat, juicy sweet cherries, pitted (can use frozen)

Freshly squeezed lemon juice8 oz. top-quality vanilla ice cream

1/2 C. toasted chopped pecans

Directions

Melt the butter in a medium skillet over medium heat. Add the sugar, stir, and then add thecherries and cook, stirring occasionally, until the cherries are tender and hot through, about 3-5minutes. Add the lemon juice, stir, and then remove from the heat. Divide the cherries among 6

shallow dishes, and serve with vanilla ice cream. Top with pecans.

Makes 4 servings.

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49

Fresh Cherry Topping

Ripe cherries cooked in sugar and their own juices are delicious over ice cream or in parfaits. A

Tbs. of brandy is a nice addition to these fresh preserves.

Ingredients

1 1/2 lbs. fresh cherries, rinsed, pitted and halved

1 C. sugar1 Tbs. fresh lemon juice

1/4 tsp. almond extract

Directions

In a medium saucepan, combine cherries and sugar. Stir over low heat until sugar is dissolvedand cherries have released their juices, about 10 minutes. Lower heat and simmer, uncovered,stirring occasionally, until cherries are soft and mixture has thickened slightly, about 40 minutes.

Stir in lemon juice and almond extract. Serve the topping warm, chilled or at room temperature.

Tightly covered, it will keep several weeks in the refrigerator.

Makes 2 C. or 16 servings.

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50

Brandied Cherry Cobbler

Serve this delicious cherry and brandy cobbler warm with ice cream.

Ingredients

1 and 1/2 C. fresh cherries, pitted and sliced in half1/2 C. sugar

3 Tbs. cherry brandy or regular brandy

1/4 C. butter, melted

Topping:

1 C. flour

1/4 C. brown sugar1 tsp. cinnamon

1/4 tsp. salt1/4 C. butter, melted

Directions

Place cherries in a greased square-baking dish. Sprinkle C. sugar over them followed by the

brandy and butter. Combine flour, brown sugar, cinnamon, salt and C. melted butter and use a

fork to form a crumb mixture. Sprinkle over cherries and bake for 35-40 minutes at 350 degrees.Cool slightly before serving.

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51

Cherry Brie

Creamy cheese and tart cherries combine perfectly for a spread for crackers or French bread

slices.

Ingredients

1 (5-inch) wheel Brie cheese (15 to 16 oz.)

1/4 C. cherry jelly, preserves or spread1/2 C. coarsely chopped dried tart cherries

1/4 C. coarsely chopped pecans

1/2 t. grated orange peel

Water crackers or French bread slices

Directions

Refrigerate Brie until chilled and firm (or freeze 30 minutes). Cut Brie in half horizontally. Place

jelly in a small microwave-safe container. Microwave on High (100%) power 25 to 30 seconds

or until melted. Combine melted jelly, cherries, pecans and orange peel; mix well. Reserve 1/4 C.Spread remaining cherry mixture evenly on cut side of one piece of Brie. Top with the other

piece, cut-side down. Lightly press together. Microwave on High (100%) power 40 to 50

seconds or until cheese is soft, but not runny. Lightly press top section into cherry mixture. TopBrie with reserved cherry mixture and garnish as desired. Serve with crackers or bread. Makes

about 20 appetizer servings.

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52

Green Beans

Green Beans with Caramelized Onions

An easy vegetable side dish with lots of flavor.

Ingredients

3/4 lb. green beans, trimmed

1 Tbs. olive oil1 Tbs. Mrs. Dash Lemon Pepper Seasoning

1 large sweet onion, peeled and cut into thin strips

1 Tbs. butter, unsalted

1 Tbs. sugar

Directions

Heat butter in large skillet, add onion, sprinkle with sugar. Cook over medium-high heat until

onions are brown and tender, about 20 minutes. Meanwhile, half fill large saucepan with water

and bring to a boil. Add green beans and cook until tender, about 10-13 minutes. Meanwhile, insmall bowl mix olive oil and Mrs. Dash Lemon Pepper. Drain beans and place in serving bowl.

Pour olive oil and Mrs. Dash mixture over warm beans and top with caramelized onions.

Yield: 4 servings

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53

Snappy Green Beans

A nice little touch to plain ole' green beans! This really goes by your own taste buds, so if you

want it extra 'snappy' add more vinegar!

Ingredients

6 slices bacon

1 C. chopped onions3 Tbs. distilled white vinegar

1 15 oz. can cut green beans, drained

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,crumble and set aside. Saut onions in bacon grease; add vinegar, and saut until onions aretender. Add green beans and cook until heated through. Crumble the bacon on top.

Yield: 4 servings

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54

Green Beans, Toasted Pecans and Blue Cheese

Make this side dish ahead of time to take to the tailgate party. Add remaining nuts right before

serving. This can be doubled, tripled, etc.

Ingredients

1/4 tsp. Dijon mustard

1 tsp. cider vinegar

2 tsp. finely chopped shallot1 Tbs. olive oil

1/2 C. pecans

3/4 lb. green beans, trimmed, about 1-inch long

1 1/2 oz. blue cheese such as Maytag

Directions

In a large bowl whisk together mustard, vinegar, shallot, and 1/2 Tbs. oil to make dressing. In a

small heavy skillet, heat remaining 1/2 Tbs. oil over moderately high heat until hot but not

smoking and saut pecans with salt to taste, stirring frequently, until a shade darker, about 1minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts. Have ready a bowl

of ice and cold water. In a large saucepan of boiling salted water, blanch beans until just tender,

about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool.Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half

of the nuts and salt and pepper to taste. Serve beans at room temperature topped with remainingnuts. Serves 2 as a side dish.

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55

Lemon Green Beans with Walnuts

This is a very adaptable recipe, also excellent with asparagus or with pecans substituted for

walnuts

Ingredients

1/2 C. chopped walnuts

1 lb. green beans, trimmed and cut into 2 inch pieces

2 1/2 Tbs. unsalted butter, melted1 lemon, juiced and zested

salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C). Arrange nuts in a single layer on a baking sheet.Toast in the preheated oven until lightly browned, approximately 5 to 10 minutes. Place greenbeans in a steamer over 1 inch of boiling water, and cover. Steam for 8 to 10 minutes, or until

tender, but still bright green. Place cooked beans in a large bowl, and toss with butter, lemon

juice, and lemon zest. Season with salt and pepper. Transfer beans to a serving dish, and sprinklewith toasted walnuts. Serve immediately. Yield: 4 Servings.

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56

Green Bean Salad

This green bean salad is packed full of the tastes of mushrooms, red onion, garilic and green

beans.

Ingredients

12 oz. fresh small green beans, ends trimmed

8 fresh mushrooms, sliced

1/2 C. chopped red onion3 Tbs. canola or corn oil

1 Tbs. balsamic or red wine vinegar

1 clove garlic, minced

1/2 tsp. salt1/4 tsp. freshly ground pepper

Directions

Cook the green beans in a large pot of boiling water for 5 minutes; drain. Plunge the beans into a

bowl of ice water to stop the cooking and retain their bright green color. Drain and place in alarge bowl. Add the mushrooms and onions to the beans; toss to mix. For the dressing, whisk the

oil into the vinegar in a small bowl; add the remaining ingredients and pour over the green beans.

Toss lightly. Serve immediately.

Yield: 4 Servings.

My Recipe Notes:


57/121




57

Green Beans, Tomatoes and Mushrooms

A tasty side dish that is quick and easy to make. Great with roasted chicken or pork.

Spring ECookbook2

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