Foods Recipes

3 lb White asparagus

2 qt Boiling water mixed with

4 ts Salt

1/2 c Unsalted butter

2/3 c Fine,soft white bread crumbs

1/2 ts Freshly ground black pepper

SNAP OFF THE WOODY ENDS of the asparagus and discard them or save them to make soup. Using a vegetable peeler, peel the asparagus spears. Lay them flat in a large skillet, pour in the boiling salted water, set the pan over moderate heat, cover it, and cook the asparagus for about 5 minutes, just until they are tender, but still crisp. Meanwhile, lightly brown the butter in a medium skillet over moderate heat. Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skillet to low, to keep the crumbs warm. The instant the asparagus are done, drain them well, then return them to the skillet and shake them over moderate heat for 30 seconds or so to dry up any excess moisture. Transfer the asparagus to a small heated platter, then artfully arrange the crumb mixture on top.

29 oz White asparagus; (2 cans)

2 T Margarine

2 T Unbleached flour

1/2 c ;asparagus liquid

1/2 c Milk

4 oz Ham;cut into julienne strips

1/8 t Nutmeg; freshly grated

1/4 t Salt

Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish.

2 lb Cabbage; (1 head) approx wt.

3 T Vegetable oil

1 t Salt

1 t Caraway seeds

1 c Beef broth

3 ea Apples; small, tart

1 T Cornstarch

2 T ;water, cold

3 T Red wine vinegar

1/4 t Sugar

Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving.

2 Eggplants, or however many

You can afford 1 Litre Kentucky Bourbon

Directions: OK, first, you take all the eggplant you have, and grind it up very finely in the kitchen sink built-in grinder...SAFETY TIP...watch out for finger tips & Bourbon bottles. (Whoops, it all went down the drain? Oh, well...) 2nd, take the Bourbon and mix it well with water, 7-up, or a generic

substitute. By this time, the odor and texture of the eggplant should be gone. Rinse out your sink, and apply the Bourbon mixture internally. Now, THERE's an eggplant recipe I can live with! Next time, we'll try it with a wine sauce!

6 c Grated sharp cheddar cheese

6 fl Beer; at room temperature

2 Egg yolks; beaten

1/8 ts Cayenne

1 ts Dijon mustard

3/4 c Walnuts

2 Apples

16 Broccoli spears

8 sl Bread

Heat the grated cheese in the top of a double boiler. Mix the warm beer with the beaten egg yolks. When the cheese has melted, slowly stir in the egg-beer mixture. Add the cayenne and mustard. Stir until smooth. Chop and toast the walnuts. Slice the apples thinly. Steam the broccoli spears until tender but still bright. Toast the bread. For each serving of rarebit, start with two slices of toast. The general idea is to cover the toast with broccoli and apples, pour cheese sauce over them, and top with walnuts. However, I like to put apple slices between two slices of toast, top with broccoli spears, cover with cheese, and garnish with nuts. Source: Sundays at Moosewood Restaurant, by the Moosewood Collective Typed for you by Karen Mintzias