if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Snap off tough ends of asparagus& cook in your favourite manner (
ool.
Meanwhile, boil the asparagus for 5 mins or until
Drain asparagus and peas, reserving liquid.
Cut asparagus into 1-inch pieces.
Arrange half the vegetables in a 3-quart casserole. Place 2 sliced eggs on top.
Pour half the Cheese Sauce over eggs. Repeat layers.
Sprinkle cracker crumbs or bread crumbs on top. Bake at 350\u00b0 for 30 minutes.
Serves 14 to 16.
Cook potatoes in water to cover until tender, about 30 minutes. Drain well. Peel if desired. Dice and place in salad bowl.
Crumble cheese and stir in (heat of potatoes will partially melt cheese, creating sauce).
Add asparagus, green onion, sour cream and white pepper to taste.
Serve hot or warm (this salad doesn't taste good cold).
Peel and blanch asparagus, drain and set aside
Cut off bases on Asparagus and boil in water in
ith cooking spray.
Toss asparagus in oil in bowl, and
Melt 2 tablespoons butter in a skillet over medium-low heat. Cook asparagus in melted butter, stirring a few times, until tender, 6 to 8 minutes.
Drizzle honey over the asparagus and stir to coat; season with garlic powder and cayenne pepper.
Lay one slice of ham on table.
Lay one slice of Swiss cheese over that.
Place one asparagus on top of that lengthwise.
Roll asparagus in the ham and cheese.
Do the same for each asparagus.
edium bowl, Mix ricotta cheese, mozzarella cheese, Parmesan cheese, asparagus, ham, salt, garlic powder
o a boil.
Cook asparagus in boiling water until just
ix together ricotta cheese, mozzarella cheese, asparagus, prosciutto, Parmigiano Reggiano cheese, salt, garlic powder
Pour a little butter in bottom of casserole dish.
Mix juice of 1 can of asparagus with mushroom soup.
Layer:
crackers, cheese, asparagus, 1 1/2 eggs, asparagus and mushroom mixture.
Pour butter over top.
Bake at 350\u00b0 for about 30 to 45 minutes.
Remove crusts from bread, roll.
Blend next 3 ingredients. Spread on each slice.
Cook asparagus.
Put 1 asparagus on each slice and wrap or roll.
Use toothpick to secure if necessary. Dip in 1/2 pound melted butter.
Freeze.
Take out of freezer as needed.
Slice in thirds and bake at 400\u00b0 for 15 minutes.
Turn once.
Mix cream cheese and Blue cheese together and set aside.
Cut crust off bread and flatten each piece of bread with a rolling pin.
With a spatula, spread a thin layer of cheese mixture over bread.
Place asparagus on bread and roll.
Cut each bread stick into pieces.
Spray cookie sheet with Pam and arrange pieces in rows.
Brush lightly with melted butter for 5 to 10 minutes or until lightly browned.
Bake at 350\u00b0.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Flatten each slice of bread with a rolling pin so it is less than 1/4\" thick.
Mix Blue cheese, worcestershire sauce, beaten egg, cream cheese and seasonings.
Spread the mix on each slice of bread.
put an asparagus spear at the edge of each slice and roll up like a Jelly roll.
Coat the outside of each roll with butter.
Cut each roll into 3 pieces.
Place, seam side down, on a cookie sheet and bake for about 20 minutes, 375\u00b0F.
Turn over to the other side after about 10 minutes.
The rolls should be nice and golden.
Remove bread crust.
Mix cheese, peppers, horseradish and mayo together.
Spread cheese mixture on bread.
Roll bread around asparagus.
Cut in half.
Place on baking sheet.
Bake until brown, quickly.
Serve warm.
Makes about 40 small rolls.
ven to 450\u00b0.Cut asparagus tips at an angle.