Recipes

April Recipes

Featured recipes for the month of April 2013

Fresh Asparagus Soup
Rhubarb Squares
Rhubarb Pie
Strawberry-Rhubarb Pie
Asparagus Sesame Roll-ups
Oven Roasted Red Potatoes and Asparagus
Asparagus Casserole with Chicken
Asparagus Bake

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Asparagus Bake

Ingredients:
  • 2 boxes UNCLE BEN'S® Long Grain & Wild Rice Original Recipe
  • 1 pound asparagus, cut into 1-inch pieces (about 2 and 1/2 cups)
  • 2 cups chopped ham
  • 1 cup chopped yellow or red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 cup (4 ounces) shredded Swiss cheese

Directions:

1.

In large saucepan, prepare rice mixes according to package directions, adding asparagus during last 5 minutes of cooking.

2.

Meanwhile, preheat oven to 350°F. Grease 11X 7 ½-inch baking dish.

3.

Remove rice mixture from heat. Add ham, bell pepper and onion; mix well. Place mixture in prepared baking dish; sprinkle with cheese.

4.

Bake 25 to 30 minutes or until mixture is heated through. Makes 8 servings


Rhubarb Squares

Ingredients:
  • 1 box Betty Crocker Supermoist yellow cake mix
  • 1 cup butter or margarine, cut into small pieces
  • 1 3/4 cups sugar
  • 3 eggs
  • 4 cups sliced fresh rhubarb
  • Whipped cream if desired

Directions:

1.

Heat oven to 350° Fahrenheit.

2.

Reserve 2 tablespoons of the cake mix.

3.

In large bowl, cut butter into remaining cake mix, using a pastry blender (or pulling two knives through ingredients in opposite directions) until crumbly.

4.

In bottom of un-greased 13 x 9 inch pan, pat 2 ¼ cups of the mixture (if mixture is sticky, lightly flour hands).

5.

Bake 15 minutes.

6.

Remove from oven.

7.

In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy.

8.

Stir in rhubarb.

9.

Pour over partially baked crust.

10.

Sprinkle remaining crumbly mixture over top.

11.

Bake 45 to 55 minutes or until golden brown and center is set.

12.

Cool slightly before serving.

13.

Serve warm or cold with whipped cream. Store in refrigerator. Servings: 16

Betty Crocker Annual Recipes 2008
General Mills, Minneapolis, Minnesota 2008


Rhubarb Pie

Ingredients:
  • Pastry for 9-inch two-crust pie
  • 2 to 2 1/3 cups sugar
  • 2/3 cup all-purpose flour
  • 1 teaspoon grated orange peel, if desired
  • 6 cups cut-up rhubarb (1/2-inch pieces)
  • 1 tablespoon margarine or butter

Directions:

1.

Heat oven to 425°F.

2.

Prepare pastry.

3.

Mix sugar, flour, and orange peel in large bowl; stir in rhubarb.

4.

Turn into pastry-lined pie plate.

5.

Dot with margarine.

6.

Cover with top crust that has slits cut in it; seal and flute.

7.

Sprinkle with sugar if desired.

8.

Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning.

9.

Remove foil during last 15 minutes of baking.

10.

Bake about 55 minutes or until crust is brown and juice begins to bubble through slits in crust. Makes 8 servings.

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota
2006FarmFreshToYou


Strawberry-Rhubarb Pie

Ingredients:

Directions:

1.

Same as Rhubarb Pie except substitute sliced strawberries for half of the rhubarb and use the lesser amount of sugar.

Betty Crocker's 40th Anniversary Edition Cookbook
Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota
2006FarmFreshToYou


Asparagus Sesame Roll-ups


Ingredients:
  • 12 Asparagus spears, fresh
  • 12 Crescent rolls, refrigerated unbaked dough
  • 8 oz Cream cheese
  • 1/2 cup Blue cheese, crumbled
  • 6 T. Butter
  • 1 T. Sesame seeds, toasted

Directions:

1.

Trim asparagus spears to 6 inches.

2.

Unroll crescents.

3.

In a small bowl, beat the cream cheese and blue cheese until combined.

4.

Spread over the unrolled roll.

5.

Top with asparagus spear and roll up.

6.

Roll in butter.

7.

Place on baking sheet.

8.

Sprinkle with sesame seeds.

9.

Bake at 375°F for 14 to 16 minutes or until crescents are golden brown. Servings: 12

Dorothy Martin, Conestoga
First Place – Appetizers/Snacks/Salads
2004 Pennsylvania "Simply Delicious" Vegetable Recipe Contest


Oven Roasted Red Potatoes and Asparagus

Ingredients:
  • 1 1/2 pounds red potatoes, cut into chunks
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 4 teaspoons dried rosemary
  • 4 teaspoons dried thyme
  • 2 teaspoons kosher salt
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces ground black pepper to taste

Directions:

1.

Preheat oven to 425°F (220°C).

2.

In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt.

3.

Cover with aluminum foil.

4.

Bake 20 minutes in the preheated oven.

5.

Mix in the asparagus, remaining olive oil, and remaining salt.

6.

Cover, and continue cooking 15 minutes, or until the potatoes are tender.Increase oven temperature to 450°F (230°C).

7.

Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned.

8.

Season with pepper to serve.


Asparagus Casserole with Chicken

Ingredients:
  • 2 teaspoons vegetable oil
  • 1 cup seeded and chopped green and/or red bell peppers
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10 ¾ ounces) condensed cream of asparagus soup
  • 2 eggs
  • 1 container (8 ounces) ricotta cheese
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 and 1/2 cups chopped cooked chicken, cut into 1/2-inch pieces
  • 1/2 pound of fresh asparagus cut into 1/2-inch pieces
  • 8 ounces egg noodles, cooked
  • Black pepper, optional

Directions:

1.

Bring 6 cups of water to a boil over high heat in large saucepan. Add fresh asparagus. Reduce heat to medium. Cover and cook 5 to 8 minutes or until crisp-tender. Drain.

2.

Preheat oven to 350°F. Grease 13X9-inch casserole; set aside.

3.

Heat oil in small skillet over medium heat. Add bell peppers, onion, and garlic; cook and stir until vegetables are crisp-tender.

4.

Mix soup, eggs, ricotta cheese and 1 cup cheddar cheese in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with pepper if desired.

5.

Spread mixture evenly in prepared casserole. Top with remaining 1 cup cheddar cheese.

6.

Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired. Makes 12 servings.


Fresh Asparagus Soup

A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.

Ingredients:
  • 1 pound fresh asparagus
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/4 cups vegetable broth
  • 1 cup soy milk
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions:

1.

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

2.

Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

3.

Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

4.

Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Serving size 4

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