Baked Asparagus
18 spears asparagus
¼ c. butter
¼ c. flour
½ tsp. salt
1 ½ c. milk
1 c. cheddar cheese
4 hard-boiled eggs, diced
½ c. cracker crumbs
¼ c. butter
Cook asparagus until tender. Drain and place in a greased baking dish. Melt butter in a saucepan and add flour, salt, and milk to make a white sauce. Add cheese, then pour over asparagus. Top with eggs. Brown cracker crumbs with butter in skillet and sprinkle over all. Bake at 350 ºF for 30 minutes or until heated thoroughly.
BBQ Chicken – 10 Halves
This has been adapted by my mother in-law from the Dave Shirkey recipe. My mom made something very similar that was also from the same source, but this version has become the favorite at our house.
1 c. oil (I use peanut – doesn’t cause grill flames to flare up as bad as some kinds would)
2 c. apple cider vinegar (white is ok)
1 T. + 1 tsp. salt
1 T. + 1 tsp. pepper
2 tsp. poultry seasoning
1 T. lemon juice
1 T. Worcestershire sauce
1 T. brown sugar
1 tsp. paprika
1 tsp. garlic salt
Marinate fresh or defrosted chicken thighs in gallon plastic bag for at least 12 hours or even a few days. Grill on preheated grill on low to medium heat. Baste with marinade during grilling; we like to pargrill (is that a word?) and finish in the crockpot for convenience, moisture, and tenderness.
Strawberry Angel Food Cake Delight
For base cake layer: one box angel food cake mix – whip well with water or as according to package instructions and bake on a sheet pan lined with parchment paper for 15-20 minutes or until the cake springs back when lightly touched.
For cream cheese filling:
1 (8-oz.) pkg cream cheese, softened
½ c. powdered sugar
1 tsp. vanilla extract
Dash salt
1 pt. (2 c.) heavy cream
Using a stand mixer fitted with the wire whip, beat cream cheese and powdered sugar until smooth. Add vanilla and salt. Slowly pour in heavy cream and beat on medium-high for 2 minutes, or until stiff peaks form. Spread over cooled cake.
For the fruit topping:
½ c. sugar
3 TBSP Clearjel or Thermflo (can be found at bulk food stores, including Sharp Shopper)
1 c. water
3 TBSP strawberry gelatin
3 c. fresh strawberries
Combine sugar, Clearjel and water in saucepan. Cook until thick and clear, stirring constantly. Remove from heat. Add gelatin, stirring until dissolved. Cool until just before it begins to congeal. Fold in berries; spread mixture on chilled cream layer. (Can chill berries before thickening and/or chill thickened berries before spreading on dish.) Spread fresh fruit filling over top of dessert.
