Recipes

Spring Treats

Aromatic Asparagus
Springtime Asparagus and Parmesan Sandwich
Asparagus Divan
Rhubarb Crunch
Rhubarb Jam
Spinach Florentine


Aromatic Asparagus

Ingredients:
  • 2 tablespoons butter
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • Salt to taste

Directions:

1.

Melt butter in a medium saucepan over medium heat. Stir in asparagus and cook 5 minutes.

2.

Sprinkle flour over asparagus, and toss to coat. Mix milk, vegetable broth and water into saucepan.

3.

Stir in Parmesan cheese, thyme, sage and salt. Cook 30 minutes, stirring occasionally.

4.

Serve warm.

 


Springtime Asparagus and Parmesan Sandwich

Ingredients:
  • 1 bunch asparagus spears, trimmed and cut in half
  • 1/3 cup water
  • 12 slices French bread
  • 1/4 cup butter
  • 1/3 cup mayonnaise
  • 1/3 cup shaved Parmesan cheese
  • 12 Bibb lettuce leaves
  • Freshly ground black pepper to taste

Directions:

1.

Place the asparagus and 1/3 cup water in a microwave-safe bowl. Cook in the microwave on High 1 minute, or just until tender. Rinse under cold water, and blot dry with paper towels.

2.

Spread 1 side of 6 bread slices with 1/4 teaspoon butter and about 1 tablespoon mayonnaise each. Layer with asparagus, and sprinkle with Parmesan cheese. Place lettuce over the asparagus, season with pepper, and top with remaining 6 bread slices to form 6 sandwiches. Slice on a diagonal; this is a sandwich that exudes spring !

 


Asparagus Divan

Ingredients:
  • 1 lb hot cooked fresh asparagus or 2 (10oz) pkgs of frozen spears
  • 1 (10 1/2oz) can cream of chicken soup or can of white sauce
  • 1 lb sliced cooked chicken or turkey
  • 1/2 cup grated Cheddar cheese
  • 2 tbsp dry sherry
  • Buttered bread crumbs

Directions:

1.

Cook asparagus. Arrange chicken or turkey in bottom of 9” baking dish; top with cooked asparagus.

2.

Combine soup, cheese and sherry, heat through; pour over asparagus. Sprinkle with buttered bread crumbs.

3.

Bake in 350 degree oven till heated through (about 30 min.) Serves 4-6

Serves 4 - 6
April 195 Vol IV No. 4 Super Duper Customer Service Publication


Rhubarb Crunch

Ingredients:
  • 3 cups diced rhubarb
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 cup butter

Directions:

1.

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

2.

In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.

3.

In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.

4.

Bake in preheated oven for 40 minutes. Serve hot or cold.

 


Rhubarb Jam

Ingredients:
  • 2 1/2 pounds fresh rhubarb, chopped
  • 2 cups white sugar
  • 2 teaspoons grated orange zest
  • 1/3 cup orange juice
  • 1/2 cup water

Directions:

1.

In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water.

2.

Bring to a boil, and then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.

3.

Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator.

Copyright 1991 by General Mills, Inc., Minneapolis, Minnesota


Spinach Florentine

Ingredients:
  • Spinach/chopped
  • Cheese shredded - any variety, Cheddar, Swiss, Mozzarella
  • chopped mushrooms

Directions:

1.

Layer in shallow casserole or pie pan, drained cooked fresh chopped spinach (or thawed frozen, ) cheese and sautéed mushrooms.

2.

Repeat Layers as desired. Heat in 350 degree oven 20-25 minutes or until cheese melts.

 



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