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Show Asparagus One of the First Vegetables seen in the Spring By LUCILLE STRINGHAM Asparagus is one of the first vegetables we see in the spring. The stalks should be tender and firm; the tip close and compact. Choose the stalks with little white as they are more tender. Use asparagus aspar-agus promptly as it toughens rapidly. ASPARAGUS freezes well. Blanch for 3 minutes and cool and package for freezing. ASPARAGUS WITH MOCK HOLLANDAISE 2 pounds prepared fresh asparagus - cooked for 5-8 minutes mi-nutes in a small amount of water Vi cup mayonnaise or salad dressing Vi cup light cream 2 Tablespoons lemon juice BLEND THE salad dressing, cream and lemon juice together. Serve over hot asparagus. aspar-agus. PRINCETON ASPARAGUS Arrange cooked asparagus on toast. Place a little butler and some grated cheese on top of the asparagus and set in the oven to melt. Serve at once. OVEN CREAMED ASPARAGUS 2 (1 pound) cans asparagus, drained, or 2 pounds fresh asparagus, cooked 1 can cream of mushroom soup Vi cup milk 23 cup cracker crumbs 1 Tablespoon butter 1 Tablespoon parmesan cheese BLEND SOUP and milk together and heat to boiling. Arrange half of the asparagus in bottom of greased casserole dish. Top with half of the soup mixture and half of the emmbs. Arrange the rest of the asparagus in the dish and cover with remaining soup and crumbs. Dot with butter and sprinkle with parmesan cheese. Bake at 350 degrees for 20 minutes. Serves 8. CHERRY CRUMB CAKE 1 cup sugar 2 cups sifted flour 2 tsp. baking powder Vz tsp. salt Vi cup butter or margarine 1 egg SIFT SUGAR, flour, baking powder, salt together, into a krge bowl. Cut in the margar-or margar-or butter, and mix with hands to form crumbs, add egg and stir lightly with a fork to moisten mois-ten crumbs. Place half of the crumb mixture in bottom of a greased baking pan, 13x9x2. Place cherry filling on top of crumbs, spreading the cherries evenly, top with remaining crumbs. Bake at 350 degress for 30 minutes. Serve with ice cream or whipped cream or just plain, hot from the oven. CHERRY FILLING 1 quart dark sweet cherries, drained and pitted Wz cups cherry juice Vi cup sugar 3 Tablespoons cornstarch 2 Tablespoons flour Speck of salt 2 Tablespoons lemon juice DRAIN cherries, reserving the juice. Mix cornstarch, sugar, salt and flour together in saucepan. Add the cherry juice and cook, stirring constantly over medium heat until mixture mix-ture thickens. Add lemon juice. |