Asparagus Blanching

Instructions

1. Bring two big pots of water to boil.
2. Chop up asparagus into roughly 1″-long pieces.
3. Put asparagus in colander to dip in water – approx. two cups at a time.
4. Put it in first pot of boiling water for approx. 2 seconds – water will stop boiling.
5. Take it and put it in second pot until it turns Christmas green (doesn’t take long – maybe 5 seconds).
6. Take it out and put it in ice water until it cools.
7. Take it out and lay it out to dry.
8. Put it in quart-size freezer bags to freeze.

Asparagus Soup by Rebecca Montgomery

Yield: 4

Ingredients

• 1 LB. Asparagus, cut into 2″ lengths
• 1 Onion chopped
• 2 Tablespoons Flour
• 2 Tablespoons Butter
• 4 Cups Chicken Broth
• 1/2 Cup Cream or half/half
• Salt/pepper to taste

Instructions

Saute onion in butter for about 3min.
Stir in Flour and Chicken Broth slowly, add Asparagus cover and simmer for 20 min. Or until tender.
Pour into blender and puree mixture until smooth, add cream or half/half and salt/pepper to pureed soup.

Rhubarb Cream Pie

Ingredients

• 1-1/2 cups sugar
• 1/4 cup flour
• 3/4 teaspoon ground nutmeg
• 3 slightly beaten eggs
• 1 (9-inch) single-crust unbaked pastry shell
• 4 cups sliced fresh rhubarb
• 1/2 cup flour
• 1/4 cup sugar
• 1/3 cup butter or margarine

Instructions

In large mixing bowl, stir together the 1-1/2 cups sugar, 1/4 cup flour and nutmeg. Add the eggs and blend well.

Gently stir in the rhubarb

Turn the mixture into prepared pastry shell.

In small bowl, stir together the 1/2 cup flour and 1/4 cup sugar. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle over the top of the pie. Cover edge of pie with foil to prevent over browning.

Bake in preheated 400-degree oven for 20 minutes. Remove foil. Continue baking 20 to 30 minutes more until topping is golden and pie is set.

Grandma Bonnie’s Rhubarb Dessert

Ingredients

• Filling – In a 9 x 13 Baking Pan mix together
• 2-1/2 Cups Rhubarb-Chopped
• 1-3oz Box Strawberry Jello
• 1 Cup Granulated Sugar
• 1 Cup Hot water
• Topping – In a Bowl
• 1 Stick melted butter
• 1 Box Yellow or White cake mix
• (Makes a crumble)

Instructions

Cover the rhubarb mix with crumble & bake at 350 degrees for 35 to 45 minutes or till slightly browned.

Serve warm with whipped topping or ice cream