Leader Enterprise - April 11, 2018 - Asparagus

Favorite Asparagus Casserole

When I think of springtime, I can't help but think of asparagus.  We oftentimes purchase a 5 gallon bucket of the green spears from a local farm. My husband loves to share with the neighbors and family. Did you know Oceana County, Michigan is the self-proclaimed asparagus capital of the world? It might be worth a trip to check it out. 

Asparagus is a tasty, versatile vegetable that can be cooked in myriad ways or enjoyed raw in salads. From the Eating well website, here are some interesting facts about this springtime veggie. 

Asparagus is packed with nutrition. One cup of cooked asparagus has 40 calories, 4 grams of protein, 4 grams of fiber and lots of potassium. Potassium is good for blood pressure and asparagus also contains asparaptine, which helps improve blood flow and in turn helps lower blood pressure. 

Asparagus is a brain booster - it can help fight cognitive decline and has anti-aging properties. It's also packed with nutrients. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. That's good news if you're watching your blood sugar.  

This spear-like vegetable can help fight cancer and is also a natural diuretic. So eat up and get ready to enjoy the nutritional benefits of asparagus!

I've been making this favorite dish for many years. 

ASPARAGUS CASSEROLE
1 long sleeve Ritz crackers, crushed
4 Tb. butter or margarine,melted
2- (15 ozs) cans asparagus spears, drained 
(or 2 - 3 c. fresh cooked asparagus)
1 - (8 ozs) can sliced water chestnuts, optional
2 - 3 hard-boiled eggs, chopped
1/2 c. evaporated or 2% milk
1- (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9" x 9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired. 

I love to order quiche at a favorite restaurant in Florida, the Garden Grille.  They serve it with a side of fresh fruit, which they slice in spears and stand them upright in a pretty glass.  One of my favorite meals! I love that this recipe makes two. 

ASPARAGUS & BACON QUICHE

1 lb. fresh asparagus, trimmed and cut into 1/2" pieces

10 slices bacon

2 (8") unbaked pie shells

1 egg white, lightly beaten

4 eggs

1-1/2 c. half and half cream

dash or two of ground nutmeg 

salt & pepper to taste

2 c. shredded swiss cheese

Preheat oven to 400. Steam asparagus over 1" of boiling water; cover.  Cook until it reaches the el dente stage (tender but still firm), about 5 minutes.  Drain and cool. Place bacon in large skillet.  Cook over medium high heat until brown.  Drain, crumble and set aside. Saute onion and garlic in bacon grease if desired. Brush pie shells with a beaten egg white.  Sprinkle crumbled bacon, onion mixture and chopped asparagus into pie shells. In a bowl, beat together eggs, cream, nutmeg, salt and pepper.  Sprinkle cheese over bacon and asparagus.  Pour the egg mixture over the cheese.  Bake uncovered in a preheated oven until firm, about 35 - 38 minutes.  Let cool to room temperature before serving. 

People may hear your words but they feel your attitude. - John C. Maxwell 

Sugared Asparagus

It's the time of year asparagus 
(or as Veggie Tales Junior says Asparama-hoozit!=) is in season.

It's one of our favorite veggies and I love fixing it several ways. Did you know 1 cup has only 27 calories????

I've said for a long time..add a little honey or sugar to vegetables and the kids will gobble them up.  

This is an OLD recipe from a time when everyone wasn't so 'sugar conscious'....=) 

Of course, you don't have to add the full amount of sugar, but I'm sharing this recipe as I found it in a Taste of Home magazine many moons ago. 

Did you know if you bend the stalks, they will break off naturally where they should - to separate the tough part from the edible part!? 

This is easy and delicious - hope you give it a try. Ready in minutes. 

SUGARED ASPARAGUS

2 - 3 Tb. brown sugar

2 Tb. butter

2# fresh asparagus, cut into 2" pieces

(about 4 cups)

1 cup chicken broth

In skillet over medium-high, heat brown sugar and butter

until sugar is dissolved: add asparagus; saute for 2 minutes.

Stir in chicken broth; bring to a boil.  Reduce heat;

cover and simmer for 8 - 10 minutes or until

asparagus is crisp-tender. Remove to a serving

dish and keep warm. Cook leftover sauce in pan,

uncovered, for a few minutes, until reduced by half.

Pour over asparagus and serve immediately.

Yield: 4 - 6 servings

I always say, if you want your kids to eat their veggies,

add a little sweetness and they'll go down a lot faster.

You might also like...

Simple Roasted Parmesan Asparagus

Favorite Asparagus Casserole

Cream of Asparagus Soup (Healthy Options)

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3 Ways to Enjoy Summertime Veggies {Blast from the Past}

Though I'm not crazy about cukes, I can't stop eating this
delicious spread...it's awesome with crackers! Or even 
on top of cuke slices!

 Cucumber Cracker & Bagel Spread

Easy & delicious way to enjoy this healthy green..

Simple Roasted (Parmesan) Asparagus

We enjoy this easy dish many times over the summer months...
love it served over sliced tomatoes too...

Kansas Cucumber Salad

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Leader Enterprise - May 28, 2014 - Asparagus

Let me begin by thanking each of you who have had a part in encouraging or praying for our family as we grieve the sudden loss of our oldest grandchild, Ashtyn Baker. It's a stark reminder that life is short, and to love the people in your life because we never know when God is going to want them back. God's grace is sufficient and amazing. We covet your continued prayers as we struggle to find our 'new normal'.

Just as spring is a time of new beginnings, asparagus is one of those springtime veggies that I love to experiment with. 

After reading this nutritional info at Eating Well (eatingwell.com) I decided it was worth sharing with my readers. Looks like eating asparagus will help keep us looking younger and is full of good-for-you protection against such things as cancer!

Roasted (Parmesan) Asparagus

Just as a spear is used as a weapon, asparagus’s javelin-shaped form could be viewed as symbolic for its age-and disease-fighting abilities. Asparagus is packed with health benefits:

1- It’s loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.

2- This plant — along with avocado, kale and Brussels sprouts — is a particularly rich source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals. This is why eating asparagus may help protect against and fight certain forms of cancer, such as bone, breast, colon, larynx and lung cancers.

3- Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. 

4-Another anti-aging property of this delicious spring veggie is that it may help our brains fight cognitive decline. Like leafy greens, asparagus delivers folate, which works with vitamin B12 — found in fish, poultry, meat and dairy— to help prevent cognitive impairment. In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of response speed and mental flexibility. (If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.)

ROASTED ASPARAGUS 

Preheat oven to 450°F. Trim tough ends from asparagus (if you bend the ends, they break off where they should); place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, 1/4 tsp.(garlic) salt and 1/4 tsp. pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 - 14 minutes. Transfer to a serving platter.

ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed
4 Tb. butter or margarine,melted
2- (15 ozs)cans asparagus spears, drained
(or 2 - 3 c. fresh cooked asparagus)
1- (8 ozs) can sliced water chestnuts, optional
2 - 3 hard-boiled eggs, chopped
1/2 c. evaporated or 2% milk
1- (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9" x 9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired. 

I recently tried this wonderful coleslaw. Great for summertime picnics and potlucks.

Copycat KFC Coleslaw

(A blog follower recently told me this was the BEST coleslaw she's ever had!=)

COPYCAT KFC COLESLAW

1- (1 lb.) package pre-shredded coleslaw mix with cabbage and carrots 

2 TB. minced onion

1/3 c. sugar

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. milk

1/2 c. mayo

1/4 c. buttermilk

1-1/2 TBS. white vinegar

2-1/2 TB. lemon juice

Dried Parsley Flakes 

Place coleslaw mix in a large bowl. Add onions. Mix well. (Place mix in a food processor and pulse to shred a little finer if you desire the same texture as KFC serves.)

In a medium bowl combine buttermilk, milk, mayo, sugar, salt, pepper, vinegar, and lemon juice. Whisk well. Pour over cabbage mix. Stir well. Sprinkle with dried parsley. Chill for at least 2 hours or overnight before serving.

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Simple Roasted (Parmesan) Asparagus

It's that time of year again.  My dear hubby just brought home a bucket-full of fresh asparagus from a local farmer. 

This is the way we enjoyed our first meal of it. We heaped our plates high and enjoyed. 

Easy and simple...with options. 

Truth is...Roasting asparagus takes the bitterness out and sweetens it up! 

ROASTED (PARMESAN) ASPARAGUS

1 bunch of asparagus (or enough to fill your cookie sheet), approximately the same size stalks

2 - 3 Tb. olive oil 

1 - 2 Tb. parmesan cheese, optional

garlic salt & fresh ground pepper, to taste 

lemon juice for garnish when serving, optional

Wash asparagus; bending each stalk at the end, it will break off where the tough part begins. (Love the ease of doing that!)

Preheat oven to 400. 

Line cookie sheet with foil (non-stick works great). Place asparagus on foil; drizzle with olive oil, then toss to coat the spears. (May do that in a bowl if desired). Spread evenly into a single layer; sprinkle with parmesan cheese, and seasonings. 

Bake about 12 minutes; using a spatula, toss spears; bake another 5 - 10 minutes until tender, depending on how thick your stalks are. 

Serve. (We eat it with our fingers=) 

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Did you know you can prepare asparagus in the microwave?? 

Check out this list of Easy and Delicious ways to cook asparagus
from Quick Easy Cook...you'll be so glad you did!! 

If you like this recipe, check out this Amazing one for 

My Favorite Asparagus Dish

Linked to Weekend Potluck
              Meal Plan Monday

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Leader Enterprise - April 3, 2013 - FL fun and t-shirt scarves

Trust you enjoyed a blessed Easter season. Spring really will come one of these days. How crazy to think Phil is being indicted for his wrongful prediction!

We left Ohio in mid-February to drive to Palm Harbor, Florida,to enjoy time with dear TN friends who spend their winters in an RV park there. We were elated to be able to rent a little camper in the park itself. It was such a great time and we look forward to going again next year. There were many snowbirds there from Ohio, Indiana and Michigan, even a couple from Delta.

Even though the temps were a little cooler than usual there, we were very grateful to have missed out on the last ice/snow storm in NW Ohio. We soaked in lots of sunshine, so there were no complaints from us.

One dear man loaned my disabled hubby a 3-wheeled motorized cart for the whole time we were there,so Ron really enjoyed buzzing around the park.It helped him enjoy being outside more than he otherwise would have.

If you've ever been in an RV park, you know there are many activities that go on. We enjoyed pancake breakfast, potlucks, bingo, hot dog and ice cream nights (vacations ARE about food too,right?). I thoroughly enjoyed participating in water aerobics in the park pool also. But my most favorite time was craft time. Once I showed the gals how to make scarves and tote bags from t-shirts, there was no more rest for me. These women went ca-razy!over this easy craft and I ended up being asked to teach four more times. Husbands even commented to me about them.  One man teased, "I have a bone to pick with you.My wife is cutting up all my t-shirts!" Another told me he and his wife couldn't wait to go home and show their granddaughter. I made lots of new friends and truly enjoyed all the interaction. After seeing all my photos from t-shirt times together one of my friends commented "You didn't just teach classes - you started a university". HA! It WAS.A.BLAST!

Since I'm always being asked: I learned how to make these lovely fun items from my blogging friends. If you 'google 't-shirt scarves', you're sure to find all kinds of links with varieties of ideas.I think the 'rage' over this simple craft is that it IS so simple and anyone can do it. 

I decided I would begin to share a tutorial with you that I was able to share in the January/February issue of the women's magazine - Simply Hers - distributed in Hillsdale and Lenawee counties. I've taught these fun craft ideas to ladies at my church and have been asked a few more times by local friends, so am thinking this idea is really blossoming. Go clean out the closet and grab up some t-shirts you don't wear much or even plan to get rid of.

In my next column, I'll share how to make a t-shirt fringe scarf and shoulder tote. I'm excited to also share how to make the bacon roses (yes,they're edible!) that I made for my Honey when we celebrated our recent anniversary.

You'll want to use L or XL (or even XXL) t-shirts that are 100% cotton with no side seams. Don't worry about trying to cut perfectly as this material is very forgiving. A good pair of scissors is helpful too.

INFINITY SCARF: Lay t-shirt out flat; cut off hem,then cut from under one arm across to the other.(If there are graphics,cut just below them). Stretch this 'tube' (from 6"-12" wide) of material like there's no tomorrow. It helps to have a second person to help stretch and pull. Simply wear it in a single or double loop, adding a hair clip or embellishment.

Here's a couple of recipes that will help you THINK SPRING!

This first one is a favorite from my mom. She use to keep it in the fridge all summer long. This is the recipe I shared in my first column here at the Leader almost 4 years ago! Thanks for your support over the years. I still get a big kick out of having someone in the area tell me they tried one of my recipes.

RHUBARB & MINUTE TAPIOCA

2-1/2 c.  diced rhubarb

2-1/2 c.water

1-1/2 c. white sugar (or sweetener)

1/2 tsp. salt

1/3 c. minute tapioca

few drops of red food coloring, optional

1 c. crushed pineapple,optional

Cook all ingredients together in large saucepan over medium heat; stir occasionally. Rhubarb breaks down while it cooks. Stir to blend in food coloring and pineapple; cool; refrigerate. This keeps well for atleast 2 weeks in the fridge.

ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed

4 Tb. butter or margarine, melted

2 - 3 c. fresh cooked (el dente) asparagus or

2 (15 ozs) cans asparagus spears, drained

{Cut spears into pieces for easier serving}

1 (8 ozs) can sliced water chestnuts, optional

2 - 3 hard-boiled eggs, chopped

1/2 c. evaporated (or 2%) milk

1  (10.75 ozs)can cream of mushroom soup

Preheat oven to 350. Grease 9"square baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle remaining cracker crumbs on top. Bake 30 minutes or until bubbly.

Stay tuned next time for more t-shirt lessons. You won't want to miss seeing the bacon roses!

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Leader Enterprise - April 18, 2011 - Spring Cleaning (appliances)

It's that time of year when we tend to think more about spring cleaning.Something about all that wonderful daylight motivates us to scrub, de-clutter and rid our homes of winter dust bunnies. Doesn't it feel so good to get your house refreshened?

Here's a little 'trick' to cover up burnt toast odor or just to make your home smell great. Simmer a handful of whole cloves, 3-4 whole nutmegs, 4-5 cinnamon sticks, and/or perhaps a few orange or lemon peels in a large pot of water for an hour. But don't just pour this bubbling deodorizer down the drain! Instead, strain the cooled liquid into spray bottles and use it in the kitchen and elsewhere whenever the air could use a little freshening. Voila!


Open windows and doors when you can and 'air out' your home and invite the nice weather inside. Air out the rugs. Get a new brightly-colored dish towel to hang in your kitchen or change out your sponge or dishcloth. Little things can really help add cheer to your home.


I am very fond of practical and frugal tips. My own favorite cleaning tip is for cleaning your microwave with ease. Fill a mug or bowl with water, adding about a tablespoon of lemon juice. Turn it on high for 3-4 minutes, then allow to stand a few minutes while the steam loosens the cooked-on splatters. Wipe out with a cloth, removing turntable to wash in dishsoap. The lemon juice freshens and removes any lingering odors.


My sweet hubby received a Consumer Reports book "How to Clean Practically Anything" and right away, handed it over to me to glean from. (No,I didn't take it personally). I was intrigued by these ideas to clean up the appliances and tools in the kitchen so I decided to pass along these simple cleaning tips to you.


CHOPPING BOARDS: Whether you use a wooden or plastic cutting board, wash it as soon as possible after use in soapy water. Sprinkle some salt on it, squeeze a little fresh lemon juice on it, then scrub the board with the cut lemon to rid it of stains and freshen it too. Disinfect boards frequently by wiping them down with one part bleach and 10 parts water. Be sure to rinse thoroughly.


COFFEEMAKERS: Dried coffee oils can ruin the taste of the best coffee. Be sure to wash the carafe, filter in soapy water. Don't forget to rinse well and dry. To rid mineral buildups in tubes and tank, run a mixture of half white vinegar and half water through, atleast a couple of times. Then run fresh water through a few more times to thoroughly rinse.


BLENDERS: Some parts may be dishwasher safe, but the easiest way is to fill the blender partway with HOT water (not boiling), adding a few drops of liquid dishwashing soap. Place the cover on top and run on high for 20 seconds. Allow to stand 3-5 minutes; rinse with cold water and allow to air dry. Wipe base with soft cloth dampened with water or white vinegar. Dry thoroughly.

SHOWERHEADS: To unclog scaly deposits - vinegar comes to the rescue again!Simmer a metal head for 15 minutes in one part vinegar; 8 parts water, or just let it soak in straight vinegar overnight. Scrub with an old toothbrush and it'll look like new.

GARBAGE DISPOSAL: Grind citrus peels in the garbage disposal to eliminate nasty odors and freshen the drain. Keep water flowing and allow disposal to run atleast 30 seconds after grinding noises stop. Don't forget to wash the rubber gasket too.


It's the time of year for spring fruits and veggies, so I'm going to help you enjoy rhubarb and asparagus a little more with these easy and favorite recipes. Did you know that if you bend a stalk of asparagus when cleaning, it naturally breaks off at the tough part? Give it a try, it works great. We always freeze alot of asparagus in the spring to last us through the winter. Hubby is a great help with this big project, and I'm very thankful. Feel free to substitute fresh cooked asparagus in this recipe.


ASPARAGUS CASSEROLE

1 sleeve Ritz crackers, crushed

4 Tb. butter or margarine,melted

2 (15 ozs) cans asparagus spears, drained

(or 2-3 c.fresh cooked asparagus)

1 (8 ozs) can sliced water chestnuts, optional

2-3 hard-boiled eggs, chopped

1/2 c. evaporated or 2% milk

1 (10.75 ozs) can cream of mushroom soup

Preheat oven to 350. Grease 9"x9" baking dish. In small bowl, mix cracker crumbs with butter; place half in bottom of dish. Layer asparagus, water chestnuts and chopped eggs on top of crumbs. In small bowl, mix milk and soup; pour over top. Sprinkle with remaining cracker crumbs on top. Bake 30 minutes or until bubbly. May sprinkle asparagus with shredded cheese before topping with crumbs prior to baking if desired.


RHUBARB AND MINUTE TAPIOCA

2-1/2 c. diced rhubarb

2-1/2 c. water

1-1/2 c. white sugar

1/2 tsp. salt

1/2 c. minute tapioca

Cook all ingredients together in large saucepan; stir occasionally. Rhubarb breaks down when it is done. Cool. May add small can of crushed pineapple if desired. Chill and serve. Keeps well for a couple of weeks in the refrigerator. I always make this recipe with Splenda and it's delicious.


We regularly enjoy fruit/yogurt smoothies for breakfast. This is a healthy and refreshing drink that makes a great breakfast or snack anytime. Very easy and quick too.Add a scoop of protein powder if you'd like.


ORANGE CREAMSICLE SMOOTHIE

1 c. skim milk

1 (6 ozs) container low/non-fat vanilla yogurt

1/3 c. frozen orange juice concentrate, partially thawed

1/2 tsp. vanilla extract

5 ice cubes, crushed


Combine milk, yogurt, oj concentrate and vanilla in blender. Blend 15 seconds to combine ingredients. Add ice cubes and blend about 20 seconds longer until frothy. Serve immediately. Serves 2. Each serving = 198 cals., 1.5 gr.fat, 10 gr. protein, 1.5 gr.fiber


Til next time, soak in some rays and Vitamin D-enjoy the sunshine!