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ASPARAGUS GOLDENROD

(See web version of newsletter for photo!)

~Submitted by Treva, NC

Source: Midwest Living

3 hard-cooked eggs
1 pound fresh asparagus
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
Dash pepper
1 cup milk
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
4 to 6 slices toast, cut in half diagonally
1 tablespoon snipped, fresh chives

1. Cut the eggs in half. Set egg yolks aside. Chop egg whites and set aside.

2. Scrape scales from asparagus. Break off woody bases where spears snap easily. If you like, slice the spears diagonally into 2- to 3-inch pieces. Place the pieces in a steamer basket over, but not touching, boiling water. Cover and reduce the heat. Steam for 5 to 8 minutes or until the asparagus is crisp-tender.

3. Meanwhile, prepare white sauce: In a medium saucepan, melt the butter or margarine. Stir in flour, salt, and pepper. Add the milk all at once. Cook and stir over medium heat until the mixture is bubbly. Cook and stir for 1 minute more.

4. Add the tarragon and the chopped egg whites. Heat the mixture through.

5. Arrange 2 toast points on each warm serving plate. Top with the asparagus. Spoon on the white sauce. Press the yolks through a sieve over each serving. Top with the chives.

Makes 4 to 6 side-dish servings.

Nutritional facts per serving:
calories: 241, total fat: 13g, saturated fat: 6g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 181mg, sodium: 576mg, carbohydrate: 20g, total sugar: 5g, fiber: 2g, protein: 11g, vitamin C: 29%, calcium: 13%, iron: 11%

BLACKBERRY KETCHUP

~Submitted in by Anita, Battle Ground, WA

2 1/2 lbs ripe blackberries (8 1/2 cups)
1 1/2 cups brown sugar
1 3/4 cups granulated sugar
2 1/2 cups cider vinegar
2 1/2 tsp ground cinnamon
2 tsp salt
1 1/2 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground black pepper

Mix berries, sugars and vinegar in a heavy saucepan. Heat until mix comes to a boil, mash the berries with a spoon or place in food processor until the berries are liquefied. Strain mix back into saucepan. Add cinnamon, salt, ginger, allspice, cloves and black pepper and reduce mix over low heat until it coats the back of spoon. If it reduces too much, you can thin it out with a little water. Makes 5 cups.

SUMMER CORN SOUP
Makes 6 cups or 6 first-course servings

~Submitted by Larry Holmes, Ontario, Canada

4 medium-sized ears corn
1 medium-sized onion
1 medium-sized celery stalk
2 tablespoons salad oil
3 ?? cups milk
?? 8-ounce package pasteurized
process cheese spread
?? cup chunky-style hot salsa
cilantro sprigs for garnish

About 30 minutes before serving:
Remove husks and silk from corn. Cut corn kernels from cob. Dice onion and celery.

In 5-quart Dutch oven or saucepan over medium heat, in hot salad oil, cook corn, onion and celery until tender but not browned, about 15 minutes, stirring occasionally.

When vegetables are tender, stir in milk; heat to boiling. Add cheese and salsa, stirring until cheese melts and soup is heated through. Lade soup into 6 bowls; garnish each with cilantro sprig.

BABY SWISS STUFFED PORTABELLAS
Serves 4

~Submitted by Christine, Block Island, RI

4 extra large Portabellas
3 tablespoons Olive oil
1/2 cup Onions, minced
1-2 cloves Garlic, minced
1 Red pepper, diced
3 tablespoons Celery, chopped
2 tablespoons Flour
3/4 cup Light cream
1 and 1/2 cups Baby Swiss, shredded

METHOD OF PREPARATION:

1. Preheat oven to 350 degrees.

2. Scrape the black underside of the mushrooms (mantle) with a spoon and discard.

3. Trim stems from the mushrooms and chop fine.

4. Heat the oil in a skillet and when hot add the mushroom stems, onion, garlic, pepper and celery. Saut?© 2 to 3 minutes, then dust the mixture with flour.

5. Add the cream and cook until thick, stirring often. Remove from heat and add half of the cheese. Mix well. Divide mixture equally in the mushroom caps. Sprinkle with the rest of cheese.

6. Set aside and let cool. Bake for 15 minutes or until lightly browned, serve at once.

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For Two...

PORK CHOPS WITH BROWN RICE

~Submitted by Jean, Syracuse, NY

For One----
1?? tsp. oil
1 pork chop
1/2 cup beef broth
2 tbs. dry white wine
1/2 carrot, cut into julienne strips
2 tbs. chopped onion
dash marjoram
dash oregano
salt and pepper
1/4 cup uncooked brown rice

For Two----
1 tbs. oil
2 pork chop
1 cup beef broth
1/4 cup dry white wine
1 carrot, cut into julienne strips
1/4 cup chopped onion
dash marjoram
dash oregano
salt and pepper
?? cup uncooked brown rice

Heat oil in an ovenproof skillet over medium-high heat. Brown meat well, remove from pan and set aside. Drain excess fat from pan. Add broth, wine, car-rot, onion and seasonings to pan and bring to a boil. Stir in rice and arrange pork chops over all. Remove from stovetop, cover and bake in a 350-degree oven for 1 hour or until liquid is absorbed