Bring about 2 inches of water to a boil in a skillet large enough to lay asparagus flat. Add salt. Wash asparagus in cold water. Break off the tough base of each. Remove scales if they are large or sandy. Place spears in the boiling water. Quickly return water to a boil, then simmer gently for 5-7 minutes. Asparagus should be slightly crisp. Drain. Place in an oval dish to marinate. In a small bowl combine chopped onion with the vinegar, lemon juice, mustard, salt and pepper. Whisk in olive oil. Pour over warm asparagus. Allow to marinate at room temperature until cool, then refrigerate until serving time. Return to room temperature before serving.

This is delicious with asparagus, but if you're lucky enough to find fresh or frozen fiddleheads this Spring, try them!

Sauté mushrooms until lightly browned. Using a slotted spoon, remove to a plate; set aside.

Rinse the skillet out; fill with water to a depth of about 2 inches. Add 1/2 teaspoon of salt. Bring water to a boil; add trimmed asparagus or fiddleheads. Cook for about 4 to 5 minutes, or just until tender. Bake the pie crust at 375° for 10 minutes to partially cook the crust. Sprinkle 3/4 cup cheese and mushrooms over bottom of shell. Arrange asparagus spears in a spoke fashion over mushrooms or arrange fiddleheads in an even layer. In a medium bowl lightly beat eggs with half and half, lemon peel, juice, salt and pepper, and nutmeg; pour over vegetables. Sprinkle with remaining cheese. Set the pie on a cookie sheet in a preheated 350° oven. Bake for 45 minutes or until knife inserted comes out clean.
Makes 6 servings.

Asparagus Cheese Souffle

A Touch of Atlanta

Grease a souffle dish and place asparagus in the bottom. Over low heat, melt butter in a skillet. Stir in flour until smooth and add milk slowly, stirring constantly until sauce thickens.

Add cheeses and seasonings; stir until cheese melts. Add beaten egg yolks and stir well. Remove from heat and fold egg whites into sauce. Pour into souffle dish. An aluminum foil collar may be placed around the top edge of the dish to allow for rising.

Place dish in a water bath in a preheated 350 degree oven and bake for 25 - 30 minutes, or until souffle has risen and set and is golden on the top. Serve immediately.
Serves 4.

Asparagus Roll-Ups

Bluegrass Winners - Lexington Garden Club, Inc.

Spread each slice of bread with mayonnaise. Place one asparagus spear on bread; sprinkle each with salt and pepper and a few drops of French dressing. Roll up the bread from corner to corner or jelly roll style. Secure with a toothpick (when ready to serve, remove toothpick). To serve as hot appetizer, brush each roll-up with melted butter and broil until lightly browned.

Broccoli & Garlic Cheese Casserole

Cook broccoli; drain. Saute onions and celery in melted butter until tender. Add flour and cook for about 2 minutes, stirring constantly. Add cheese and stir until melted; blend in soup. Add broccoli and mushrooms. Turn into a lightly greased casserole dish. Bake, covered, at 350 degrees for about 30 minutes.
Serves 8 as a side dish, or may be used as a dip.

Broccoli & Rice Casserole

Saute onion in butter; add rice and broccoli. Heat soup over low heat; add Cheese Whiz. Combine all ingredients; pour into buttered casserole. Bake at 325 degrees F. until thoroughly heated.
Serves 4.

Broccoli Casserole

In saucepan, combine oleo, flour and milk and cook until slightly thickened. Stir in broccoli and onion. Mix Cheese Whiz, eggs, and salt and add to broccoli mixture. Put in greased baking dish. Top with buttered cracker crumbs. Bake at 350 degrees for 45 minutes.

Broccoli-Mushroom Quiche

Vintage Vicksburg

Preheat oven to 375 degrees. Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool. Cook broccoli until tender. Drain well. Wash and dry mushrooms. Slice thinly. Combine milk, eggs, margarine, flour, salt, pepper and 3/4 cup cheese. Beat with wire whisk. Sprinkle 1/4 cup of cheese onto crust to seal flakiness. Layer broccoli and mushrooms on top of cheese. Pour milk mixture over this. Bake at 375 degrees for 40 minutes or until custard is set and golden brown.
4 to 6 servings.

Lemon-Garlic Steamed Broccoli

Steam broccoli till tender but firm, 4-6 minutes. Heat the oil in a nonstick skillet over medium heat, add the garlic and saute one minute. Add the cooked broccoli, lemon juice and salt to taste, cooking briefly to combine.

Potato-Broccoli Pudding

Cook the potatoes in boiling water in their skins until tender. Drain and dry over heat in the pan. Peel and put through a potato ricer. Set aside.

Separate the broccoli. Peel the stalks and cut into quarters or halves. Cook covered, in a small amount of boiling salted water until tender-crisp. Drain well and set aside.

Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.

Place eggs, lemon juice, salt and pepper and 1/2 cup of the cheese in a food processor and blend for 10 seconds. Add broccoli, potatoes, and scallions, and process until broccoli is finely chopped (about 15 seconds). Taste for seasoning.

Pour in buttered baking dish. Sprinkle remaining cheese on top. Bake in preheated 350 degree oven for 30 minutes, or until set and golden on top.

Broccoli Dip II

Cook broccoli until tender. Saute celery and onion in oleo until tender. Place broccoli and sauteed vegetables in slow cooker/Crock Pot; add mushrooms, cheese, cream of mushroom soup. Stir well and heat on low until cheese is melted. Add water chestnuts and Worcestershire sauce. Serve warm in the slow cooker/Crock Pot, with chips or crackers.

Cut clams into bite sized pieces if necessary. In skillet, saute salt pork or bacon and onion until golden brown; drain. Put into Crock Pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 cup of milk with the cornstarch. Add that and the remaining milk and stir well; heat through.
Serve in large bowls with crusty French bread.
 

Place chicken in the crock. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day [8-10 hrs] long or HIGH 4-6 hours. Serve poured over rice!!! Yummy!

Combine first 10 ingredients - stew beef, onion soup, red wine, salt and pepper, potatoes, carrots, mushrooms, bay leaf, and rosemary. Cover and cook on low for 8 to 10 hours; add tomatoes about 45 minutes to an hour before done. Thicken with flour and water mixture about 20 minutes before serving, taste and add more salt and pepper if needed. Beef stew recipe from Southernfood.about.com. Serves 6.

In a slow cooker/Crock Pot combine chicken with water, onion, ham, amd potatoes. Cook covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken out of pot; remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Cover and Cook on HIGH 1 hour.
Makes 8 servings.

Slow Cooker Vegetable Soup