Asparagus, Rhubarb Herald Spring’s Bounty RHUBARB COBBLER 5 cups rhubarb, cut up 1 tablespoon minute tapioca 1 tablespoon flour 'A cup sugar 2 cups flour 2 tablespoons sugar 1 teaspoon salt 3 teaspoons baking powder 6 tablespoons shortening legg 3 A cup milk Place cut-up rhubarb in large casserole dish. Stir in tapioca, flour, and sugar. Mix together flour, sugar, salt, baking powder, shortening, egg, and milk. Pour over rhubarb mixture and bake at 400 degrees about 30 minutes. Serve warm with milk and sugar. Mabel Harnish Willow Street EASY CREAM OF ASPARAGUS SOUP 2 (10'/2-ounce) cans condensed cream of asparagus soup 2 cups half and half 10-ounce package frozen as paragus OR 2 cups fresh asparagus tips, cooked until soft 'A teaspoon salt Dash ground pepper 'A teaspoon sugar Combine all ingredients in food processor and whirl until completely smooth. Pour into saucepan and heat just until it comes to a boil. Season with ad ditional salt and pepper if needed. Serve hot. “Enjoy! Easy and Wonderful!” Julie Hoover Douglassville RHUBARB CAKE Rhubarb mixture: 3-4 cups rhubarb 1 cup sugar 3-ounces strawberry Jell-O Batter: I'A cups flour 2 teaspoons baking powder Vi teaspoon salt '/2 cup butter, softened 1 cup sugar, scant 1 egg, beaten V* cup milk 1 teaspoon vanilla 1 teaspoon cinnamon 1 tablespoon sugar In a bowl, combine rhubarb, sugar, and Jell-O, set aside. Sift together flour, baking powder, and salt. In another bowl, cream butter, sugar, and egg. Add dry ingredients with milk and vanil la. Blend until batter is smooth. Layer rhubarb mixture on bot tom of buttered 9x13-inch pan. sUnd batter over top. Mix cin namon and sugar together and sprinkle over top. Recipe Topics If you have recipes for topics listed below, please share them with us. We welcome your recipes, but ask that you include ac curate measurements, a complete list of ingredients, and clear instructions with each recipe you submit. Be sure to include your name and address. Recipes should reach our office one week be fore the publishing date listed below. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. April 20 Cooking With Lamb 27 Grilled Cheese Favorites May 4 Cooking With Seafood 11 Mother’s, Grandmother’s Favorite Recipes Bake at 3SO degrees for 35-40 minutes. Jennifer Cassel Ephrata ASPARAGUS PUFF RING Va cup water 6 tablespoons butter Va cup all-purpose flour Vi teaspoon salt 3 eggs Va cup Parmesan cheese, divid ed Filling: 1 pound fresh asparagus, cut into 1-inch pieces 'A cup diced onion 2 tablespoons butter 2 tablespoons all-purpose flour Vi teaspoon salt Va teaspoon pepper VA cups milk 'A cup shredded Swiss cheese 2 tablespoons grated Parmesan cheese 2 cups diced frilly cooked ham In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Let stand 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tablespoons Parmesan cheese. Using V* cupfuls of dough, form a ring around the sides of a greased 10-inch quiche pan or pie plate (mounds should touch). Top with remaining cheese. Bake at 400 degrees for 35 minutes. Meanwhile, cook as paragus until crisp-tender, 3-4 minutes; drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; stir in cheeses until melted. Stir in ham and asparagus; spoon into ring. Serve immediately. Yield: 6 serv ings. Charlene Bennett RHUBARB PIE Crust; 10-inch double pie crust un baked Filling: IV2 cups sugar, divided 4 tablespoons cornstarch, di vided 2 tablespoons quick-cooking tapioca, divided 2 cups freshly cut strawberry rhubarb or frozen 1 teaspoon fresh lemon juice 'A teaspoon almond extract 1 cup red tart cherries, divided 1 cup freshly cut green rhubarb Glaze: Milk Granulated sugar Heat oven to 450 degrees. For filling, combine Vi cup sugar, 3 tablespoons cornstarch, and 1 ta- Turkey Asparagus Roll-Ups not only looks impressive but offers a whole gamut of vi tamins, minerals, and protein. blespoon tapioca. Sprinkle evenly over bottom of pan of unbaked pie shell. Combine strawberry rhubarb, lemon juice, and al mond extract in bowl. Set aside. Place cherries on top of sugar mixture in pie shell. Add, in lay ers, strawberry rhubarb mixture, remaining 1 cup sugar; remain ing half cup berries, green rhu barb, remaining 1 tablespoon cornstarch, and remaining 1 ta blespoon quick-cooking tapioca. Cover .with top crust Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust. For glaze, brush top crust with milk. Sprin kle with sugar. Cover with foil. Bake at 450 degrees for 10 min utes. Reduce oven temperature to 350 degrees. Bake 40-50 minutes, recovering with foil, if necessary, to prevent over browning. Cool until barely warm or to room temperature before serving. Yield: 10-inch pie. Fran Westfall New Oxford RHUBARB JELLY 4'/2-5 pounds rhubarb AVi-S quarts cut into 1-inch pieces 7 cups sugar 1-2 drops red coloring (option al) 2 pouches liquid fruit pectin Grind the rhubarb in a food processor or in grinder. Strain off juice in a jelly bag, reserving 3'A cups juice. Pour juice into a large kettle. Add sugar and coloring. Bring to a boil over high heat, stirring constantly. Add pectin, bring to a lull rolling boil. Boil one minute, stirring constantly. Remove from heat. Let stand a few minutes and skim off foam. Pour hot into warm jars. Leave 'A-inch headspace. Adjust lids. Process 10 minutes in boiling water bath. Yield: 4 pints. Asparagtri seems to be one of those foods that people either love or hht6. For the people who love it, asparagus ii available now through June. Although consumers often think that “younger and thinner” equals tenderness, the opposite is true for asparagus. Spears that 1 are thicker are more tender. ' '' According to research, a young asparagus plants puts more energy into producing spears that will stand upright, 90 most of the plant material in the spears of younger asparagus plants is crude fiber. Crude fiber is the cellulose-based material found in .outer lay ers of celery and other vegetables. As the asparagus plant ma tures, less growth is dedicated to producing crude fiber and the spears thicken with soft, soluble fiber and other nutrients mak ing it easier to chew. Whether thin or fat, asparagus is a nutritional bonanza, serv ing as a significant source of vitamins A and C. It is also high in folate and potassium. Asparagus loses moisture very quickly after harvesting and the sugars within the spears begin to him to starch, and the spear develops woody tissue if left at room temperature so eat within a few days of harvesting. Overcooked asparagus is another reason the vegetable may taste woody. You know you’ve overcooked asparagus if it be comes dull green in color. To cook it properly, stand the spears upright in a deep pan filled two-thirds with water and steam or boil them for 5-10 minutes, depending on the thickness of the spears. There are many other cooking options. The following isajeci-| pe that is guaranteed to please asparagus lovers and eveqpiosfr who aren’t. TURKEY ASPARAGUS ROLL-UPS 4 (8 to 12 oz.) turkey breast fillets 2 teaspoons Dijon-style mustard 12 to 16 small asparagus spears, cleaned and trimmed Vi cup shredded lowfat mozzarella cheese 2 tablespoons each minced parsley and shallots Seasoned salt Ground pepper 1 tablespoon vegetable oil Vi cup dry white wine Gently pound turkey to length of asparagus spears; spread each slice with Vi teaspoon mustard. Place 3 to 4 asparagus to ward one aid of long side of turkey fillet. Sprinkle each with 2 tablespoons cheese and 1-V4 teaspoons each parsley and shallots; sprinkle with seasoned salt and pepper. Roil up turkey to en close asparagus. Fasten with skewers or toothpicks. Brown tur key rolls in oil in oven-proof skillet; pour wine over turkey and sprinkle with seasoned salt and pepper. Bake at 3SOF 15 to 20 minutes or until turkey is cooked but not dry. If desired, add 2 tablespoons water to pan drippings, heat and serve over turkey rolls. Makes 4 servings. K. Martin QuarryviDe Serving Tip: Serve with cooked rice or pasta. Featured Recipe
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