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CRISP FRENCH FRIES

~Submitted by Tena, MO

1 large baking potato, peeled and cut into 3/8??? thick sticks
2 tablespoons salt
flour for dredging
oil for deep-frying

In a bowl toss the potato sticks with the salt and let stand for 10 minutes. Pat dry and dredge in flour, shaking off the excess. Fry in hot deep oil (375F) for 1-2 minutes or until they are golden, and transfer to paper towels to drain.

Serves 1 or 2.

MUSHROOM SOUP

~Submitted by Larry Holmes, Ontario, Canada

2 tablespoons (30 ml) butter
1 small onion, chopped
1 celery stalk, chopped
2 garlic cloves, minced
1 pound (500 g) Portobello mushrooms
1/4 cup (60 ml) dry white wine
4 cups (1 L) chicken stock
1 medium potato
sprig fresh thyme
1 cup (240 ml) milk
salt and freshly ground pepper

In a large saucepan, melt the butter, then add the onion, celery and garlic/ cook gently over a low heat for 6 to 8 minutes or until the vegetables are soft but have no color.

Clean the mushrooms and remove stems. Trim the stems but leave whole. Chop the mushroom caps.

Increase the heat and add the mushrooms and stems, stirring constantly. When the mushrooms begin to stick to the pan, add the wine and stock. Bring to a boil.

Peel and slice the potato, then add to the mushrooms with the thyme. Reduce the heat to a simmer. Cover and cook for about 45 minutes or until the mushrooms are very soft. Remove the thyme sprig and mushrooms stems, then pur?Še the remaining mixture.

Return to a clean pan; add milk and season to taste. Reheat and serve.

Makes 8 cups (2 L)

ASPARAGUS CASSEROLE

~Submitted by Treva, NC

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes

1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup evaporated milk

1. Preheat oven to 375 degrees F (190 degrees C).

2. Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.

3. Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.

4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.

Makes: 6 servings

Nutrition Info: Amount Per Serving: Calories: 288, Total Fat: 18.5 g, Cholesterol: 210 mg, Sodium: 988 mg, Total Carbohydrates: 13.6 g, Dietary Fiber: 2 g, Protein: 17.5 g

BAKED BLUEBERRY-PECAN FRENCH TOAST
WITH BLUEBERRY SYRUP

~Submitted by Mary B, MI

1 (24-inch) baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed light brown sugar
1 cup pecans (about 3 ounces)
1/4 cup (1/2 stick) plus 1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces)

For syrup:
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

Butter a 13 by 9-inch baking dish. Cut twenty 1-inch slices, on the bias, from baguette and arrange in one layer in baking dish.

In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4-cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.

Preheat oven to 350 degrees F.

In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1-teaspoon butter and salt.

Increase temperature to 400 degrees F.

Sprinkle pecans and blueberries evenly over bread mixture. Cut 2 ounces (1/2 stick) butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.

In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heat proof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.

Prep Time: 30 minutes
Cook Time: 20 minutes
Difficulty: Easy

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For Two...

VEGETABLE STIR-FRY
(Serve over mound of hot cooked rice)

~Submitted by Larry Holmes, Ontario, Canada

1 teaspoon vegetable oil
4 ounces top sirloin grilling steak, cut in thin strips
2 green onions, sliced
2 small carrots, thinly sliced
1 teaspoon minced gingerroot
half clove garlic, chopped
1 cup sliced mushrooms
1 teaspoon cornstarch
2 teaspoon soy sauce
?? teaspoon oyster sauce
1 cup bean sprouts
pinch each salt and pepper

In small nonstick skillet or wok, heat oil over medium-high heat; stir-fry beef until browned. Transfer to plate and set aside. Add onions, carrots, ginger and garlic to pan; stir-fry for 30 seconds. Add mushrooms; stir-fry for 1 minute. Stir in ?? cup water. Reduce heat to medium; cover and cook 3 minutes.

In small bowl, blend cornstarch into 1 tablespoon cold water; stir in soy sauce and oyster sauce. Return beef to skillet; stir in cornstarch mixture. Cook, stirring for 2 minutes or until thickened and beef is hot. Stir in bean sprouts. Season with salt and pepper. Serve over hot cooked rice.

Makes 1 serving: Per serving: 310 calories; 31 g protein; 10 g total fat (2 g saturated fat); 27 g carbohydrates; 6 g fiber; 54 mg cholesterol; 917 mg sodium