Lovin’ Spring

With a hint of spring in the air, regardless of how long the calendar says it’s already been here, we start thinking of seasonal foods and look forward to gardens and all the goods they produce. I, for one, am ready . . . so let’s cook like it is springtime, whether it feels like it or not! As I write this on Monday, May 15, I have a small heater on near my desk to keep the chill away. Something is wrong with this picture!

Roasted Asparagus

1 lb. asparagus
2 Tbsp. olive oil
½ tsp. salt

Clean asparagus, and take each stalk in your hands. Bend the stalk, and the asparagus will naturally snap at the point where it becomes tough. Place the tips on a heavy baking pan and toss with the olive oil.

“Roast” in the oven at 425 degrees for 5-10 minutes, until asparagus is tender and begins to brown.

 

Marinated Vegetable Salad

1 head fresh broccoli, separated
4 oz. fresh mushrooms, sliced
1 can (5 oz.) water chestnuts, rinsed & drained
1 red onion, separated into rings
1 bottle (8 oz.) Italian dressing
1 to 2 cups cherry tomatoes, halved

Combine broccoli florets, mushrooms, chestnuts, onion and dressing in a large bowl. Cover, marinate several hours, stirring occasionally. Just before serving, add cherry tomatoes, stirring gently.

Lime and Pineapple Jell-o Salad

8 oz. cream cheese
1 envelope Dream Whip
1 (20 oz.) can crushed pineapple, with juice
¼ cup walnuts, chopped
3 oz. pkg. lime Jell-o
1 Tbsp. milk

Prepare Dream Whip as directed on package; set aside. Drain pineapple, reserving juice. Heat reserved pineapple juice until hot enough to dissolve Jell-o. Add Jell-o and cream cheese with 1 Tbsp. milk. Beat until smooth. Add Jell-o mixture to Dream Whip and whip until well blended. Add drained pineapple and walnuts. Mix well. Pour into mold or glass dish and chill.

Easy Rhubarb Cake

1 yellow or white cake mix
3 cups chopped rhubarb
1 cup sugar
2 cups whipping cream – not whipped
Make cake mix according to directions on box. Pour into 9 X
13" greased pan

Arrange rhubarb on top of uncooked cake. Sprinkle sugar over rhubarb. Do not stir.
Pour unwhipped cream evenly over rhubarb. Do not stir.

Bake at 350F.for 45 minutes. The cream, sugar and rhubarb will form a custard layer.

When baked, cool and place in fridge to cool custard layer.

Old Fashioned Egg Custard

1 cup sugar
1 ½ Tbsp. flour
½ tsp. salt
Dash of nutmeg
4 egg yolks
2 egg whites
1 cup milk
2 Tbsp. butter or margarine, melted
2 egg whites
2 Tbsp. sugar

Combine sugar, flour, salt and nutmeg. Beat 4 egg yolks and 2 egg whites. Add to dry ingredients. Beat well, add milk gradually then stir in melted butter or margarine. Pour in unbaked pie shell, bake at 400 degrees for 30 minutes. Beat 2 egg whites with sugar, spread meringue on pie and bake at 325 degrees for 15 minutes, or until
top is brown.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.