Chicken and Asparagus
From Esther Schrock
Chicken breast, deboned*
2 10 oz. frozen asparagus (or fresh!)
Cheddar cheese, grated
1 c. mayonnaise
¼ c. lemon juice
2 T. curry powder
2 cans cream of chicken soup**
Salt and pepper
Cut chicken in 2-inch pieces, season with salt and pepper. Deep fry in hot oil until white in color (do not let chicken fully cook). Drain on paper towel. Place asparagus in bottom of two 9×13 glass dishes. Place drained chicken on top. Pour soup mixture over chicken. Sprinkle cheese on top. Bake at 350°F for 45-50 minutes, uncovered.
*amount on recipe described as that which would fill two-quart freezer containers – probably about 4-6 breast pieces.
**Make It Yourself – Cream Soups
Take cooking from scratch to the next level. From the blog of Mrs. Gina Martin, “Home Joys,” published October 28, 2008, under the miscellaneous recipe section at homejoys.blogspot.com, shared with permission. Gina shares that she’s never bought a can of “cream of” soup! MSG is an ingredient to avoid, often hidden in “added flavors” type language on food packaging. This recipe is so valuable that she has (as do I!) this recipe printed and taped in the cabinet near the stove. She explains, “Any simple white sauce recipe will work (2 T. butter, 2 T. flour, 1 c. milk – is an easy one.) and the ways to personalize the seasonings are unlimited. I’ll share how I make cream soups – plus some ideas for variations.”
Small batch – comparable to one can of purchased soup
2 T oil or butter
¼ c. flour
1 c. milk, water, or chicken broth
Whisk together oil and flour; stir in liquid. Whisk briskly while heating until thick.
Large batch – comparable to two cans of soup – Gina uses this for a creamier casserole; mix same as small batch.
⅓ c. oil or water
½ c. flour
2 c. milk, water, or chicken broth
Seasonings Gina recommends (amounts are for large batch, but she says she rarely measures anything; this is only a guide):
½ t. salt
½ t. onion powder
½ t. garlic powder
pinch of pepper
2 t. Worcestershire sauce (this helps give it the flavor of bought soup)
Variations:
1. Sauté a few chopped onions, celery, garlic, or mushrooms (keep fresh frozen slices on hand) in the oil before adding the flour.
2. Add ½ tsp. dry mustard, 1 additional c. milk, and 2 c. cheese for cheese sauce for vegetables or mac-n-cheese
3. Add 2 t. curry powder and 2 c. cooked chopped chicken, turkey or beef. Heat well and serve over rice.
Ramp butter
From Jeff Moyer
1 stick softened unsalted butter
1 package softened cream cheese
12 large ramps, bulbs and tops both, (well cleaned of course)
Work everything together in a food processor until well blended. Your baked potato will thank you. Divide the mixed butter into smaller amounts, roll in a log, wrap in plastic wrap, and freeze if not using entire recipe quickly. I also like ramps in a meat loaf, fried with potatoes, or the bulbs pickled. Not a fan of mixing in scrambled eggs like a lot of folks are.
Rhubarb Dream Bars
Crust:
2 c. flour
¾ c. powdered sugar
1 c. butter
Combine flour and sugar; cut in butter until crumbs form. Press into bottom of 9×13 pan. Bake at 350°F for 15 minutes. While crust is baking, prepare filling.
Filling:
4 eggs
2 c. sugar
4 c. diced rhubarb
½ c. flour
½ t. salt
Beat eggs, sugar, flour and salt until creamy and smooth; fold in rhubarb. Spread over hot crust. Bake at 350°F for 40-45 minutes until filling is lightly browned. Cool. Cut into squares or bars.
