Prep Time:  30 Minutes            Ready In:   1 Hour

Cook Time:  30 Minutes           Servings:     6

 

 

INGREDIENTS:

1/4 cup margarine                                       1 potato, peeled and diced

1 onion, chopped                                        1 pound fresh asparagus, trimmed

3 stalks celery chopped                               and coarsley chopped

3 tablespoons all-purpose flour                    3/4 cup half-and-half

4 cups water                                                1 tablespoon soy sauce

1 (10.5 ounce) can condensed chicken         1/4 teaspoon ground black pepper

broth                                                            1/4 teaspoon ground white pepper

4 tablespoons chicken bouillon powder

 

DIRECTIONS:

1. Melt butter or margarine in a heavy cooking pot. Add onions and celery; saute

    until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute,

    stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth,

    and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes

    and chopped asparagus. Reduce heat, and simmer for about 20 minutes.

 

2. Puree soup in a food processor or blender in batches. Return to pot.

 

3. Stir in half and half cream, soy sauce, and black and white pepper. Bring soup

    just to boil. Adjust seasonings to taste. Serve hot.

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Prep Time:   20 minutes            Ready In: 50 minutes

Cook Time:  30 minutes           Servings:   8

 

INGREDIENTS:

1 pound fresh asparagus                                     1 tablespoon lemon juice

1 (16 ounce) package egg noodles                      1 pound medium shrimp - peeled and

4 cloves garlic, minced                                        deveined

1/2 cup extra virgin olive oil                                 1 pound fresh mushrooms, thinly sliced

1 cup butter                                                        1/2 cup grated parmesan cheese

                                                                          salt and pepper to taste

 

DIRECTIONS:

1. In a small saucepan, boil or steam asparagus in enough water to cover until tender,

   chop and set aside.

 

2. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a

   rolling boil; cook until al dente. Drain well.

 

3. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic

   is golden brown.

 

4. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place

   the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms

   and asparagus into the saucepan, cook until mushrooms are tender.

 

5. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with parmesan

   cheese. Salt and pepper to taste. Serve immediately.

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Prep Time:   5 minutes               Ready In:    25 minutes

Cook Time:   15 minutes            Servings:   4

 

INGREDIENTS:

1/4 cup butter                       1/4 teaspoon ground black pepper

2 tablespoons olive oil            3 cloves garlic, minced

1 teaspoon coarse salt            1 pound fresh asparagus spears, trimmed

 

DIRECTIONS:

1. Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt and pepper. Cook

   garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes,

   turning asparagus to ensure even cooking.

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Prep Time:   15 minutes                        Ready In:   1 hour 15 minutes

Cook Time:   1 hour                             Servings:   12

 

INGREDIENTS:

2 cups all-purpose flour                        1 cup white sugar

3/4 teaspoon baking powder                 2/3 cup vegetable oil

3/4 teaspoon baking soda                     1 1/3 cups grated zucchini

3/4 teaspoon salt                                  3/4 teaspoon lemon extract

3/4 teaspoon ground cinnamon              2/3 cup chopped pecans

3 eggs

 

DIRECTIONS:

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan. Sift together

   flour, baking soda, baking powder, salt and cinnamon.

 

2. In a large bowl, beat eggs with sugar for 10 minutes. Gradually add oil and beat for

   two more minutes. Mix in lemon extract, zucchini and pecans. Fold in flour mixture

   until evenly moistened; so not overmix. Pour batter into prepared pan.

 

3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of

   the loaf comes out clean.

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Prep Time:   10 minutes            Ready In:   25 minutes

Cook Time:   15 minutes           Servings:   24

 

"Crisp, light and very tasty deep-fried zucchini. Serve in a napkin-lined basket with a side

of Ranch-style dressing."

 

INGREDIENTS:

2 quarts oil for frying                  1/4 teaspoon salt

4 eggs                                        3 zucchini, quartered

1/4 cup heavy cream                  3/4 cup Italian-style dry bread crumbs

1/2 teaspoon ground black pepper

 

DIRECTIONS:

1. In a heavy saucepan or deep fryer, preheat oil to 350 degrees F.

 

2. In a blender, mix the eggs, heavy cream, pepper and salt. Transfer the mixture

   to a medium bowl.

 

3. Slice the zucchini into pieces 2 to 3 inches long. Dip the pieces into the egg mixture,

   then coat them with the bread crumbs.

 

4. Carefully place the battered pieces in the oil and fry 3 to 4 minutes, until brown and

   crispy. Drain fried pieces on a paper towel. Repeat until all the slices have been fried.

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Prep Time:   10 minutes               Ready In:   15 minutes

Cook Time:   5 minutes               Servings:   4

 

INGREDIENTS:

1 quart strawberries, hulled                  1 cup orange-peach-mango juice

1 banana, broken into chunks               2 cups ice

2 fresh peaches

 

DIRECTIONS:

1. In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed.

   Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve.

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Prep Time:   15 minutes         Ready In:   35 minutes

Cook Time:   20 minutes       Servings:   12

 

INGREDIENTS:

1 cup quick cooking oats                           1 1/3 cups all-purpose flour

1 cup buttermilk                                         1 teaspoon baking soda

1/3 cup brown sugar                                  1 teaspoon baking powder

1/3 cup applesauce                                    1 1/2 cups pitted and dices fresh peaches

1/4 cup molasses                                       2 tablespoons white sugar

2 eggs                                                       1/2 teaspoon ground cinnamon

 

DIRECTIONS:

1. Preheat oven to 400 degrees F. Grease muffin cups or line with paper muffin liners.

 

2. In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, molasses and eggs.

   In a separate bowl, stir together flour, baking soda and baking powder. Stir flour mixture

   into eggs mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.

 

3. Bake in preheated oven for 15 minutes. While muffins are baking, combine 2 tablespoons sugar

   and 1/2 teaspoon cinnamon. After 15 minutes of baking, remove muffins from oven and sprinkle

   with cinnamon sugar.

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Prep Time:   25 minutes               Ready In:   1 hour 25 minutes

Cook Time:   45 minutes             Servings:   8

 

"This is a great way to use up fresh peaches that are ripening too fast. The berries add

a hint of tart to the sweet peaches. Easy to make and looks great."

 

INGREDIENTS:

4 cups fresh peaches - peeled, pitted                     1 teaspoon ground cinnamon

and sliced                                                              2 (9 inch pie crusts)

1 cup fresh raspberries                                          2 tablespoons butter, softened and cut

3/4 cup white sugar                                                into pieces

3 tablespoons all-purpose flour                              1 tablespoon coarse granulated sugar

 

DIRECTIONS:

1. Preheat oven to 400 degrees F.

 

2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid,

   then transfer to a large bowl. Gently toss with sugar, flour and cinnamon. Transfer to a pie

   crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle

   with coarse sugar.

 

3. Bake 45 minutes in the preheated oven, until crust is golden brown.

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Prep Time:   25 minutes            Ready In:   1 hour 15 minutes

Cook Time:   50 minutes          Servings:    8

 

1 recipe pastry for a 9 inch double crust pie               4 cups pitted cherries

4 tablespoons quick-cooking tapioca                        1/4 teaspoon almond extract

1/8 teaspoon salt                                                      1/2 teaspoon vanilla extract

1 cup white sugar                                                      1 1/2 tablespoons butter

 

DIRECTIONS:

1. Preheat oven to 400 degrees F. Place bottom crust in piepan. Set top crust aside; covered.

 

2. In a large mixing bowl combine tapioca, salt, sugar, cherries and extracts. Let stand 15 minutes.

   Pour out into bottom crust and dot with butter. Cover with top crust, flute edges and cut vents

   in top. Place pie on a foil lined cookie sheet --- in case of drips!

 

3. Bake for 50 minutes in the preheated oven, until golden brown.

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Prep Time:   15 minutes               Ready In:   1 hour

Cook Time:   45 minutes             Servings:   6

 

"This is a delicious recipe for holiday dinners"

 

INGREDIENTS:

3 medium acorn squash                                          1/4 teaspoon ground nutmeg

2/3 cup dried cherries                                             1/2 teaspoon salt

1/2 cup packed brown sugar                                   1/4 cup lemon juice

1 teaspoon grated lemon peel                                   3 tablespoons butter or stick margarine

 

DIRECTIONS:

1. Cut squash in half; discard seeds. Place squash cut side up in two 13 in. x 9 in. x 2 in.

   baking dishes coated with nonstick cooking spray. Combine the cherries, brown sugar,

   lemon peel, nutmeg and salt; spoon into squash halves. Sprinkle with lemon juice; dot

   with butter. Bake, uncovered, at 350 degrees F for 45-55 minutes or until squash is tender.

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Prep Time:   20 minutes            Ready In:   1 hour 20 minutes

Cook Time:   1 hour                 Servings:   8

 

INGREDIENTS:

1 butternut squash, halved and seeded         1/3 cup packed brown sugar

1 acorn squash, halved and seeded              1 (8 ounce) package cream cheese, softened

3 tablespoons butter                                    1/2 teaspoon ground black pepper

1/4 cup chopped sweet onion                      ground cinnamon to taste (optional)

                                                                   fresh parsley, for garnish

 

DIRECTIONS:

1. Preheat oven to 350 degrees F. Place the squash halves cut side 

   down in a baking dish. Bake 45 minutes, or until tender. Remove from

   heat, and cool slightly. Scoop the pulp from the skins. Discard skins.

 

2. Melt the butter in a skillet over medium heat, and saute the onion until tender.

 

3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar,

   cream cheese, pepper and cinnamon until smooth. This may be done in several batches.

 

4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until

   heated through. Garnish with parsley, and serve warm.

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