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ASPARAGUS BREAD

~Submitted by Jean, Syracuse, NY

Ingredients:

3 eggs
1 cup oil
1-2/3 cups sugar
1 cup brown sugar
2 teaspoons vanilla
2 cups (3/4 pound) asparagus, cleaned and grated
In separate bowl mix:
3 cups flour
1/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
3 teaspoons cinnamon
1/2 cup chopped nuts
1 cup raisins (optional)

Instructions:

Beat eggs until light and foamy. Add oil, sugar, brown sugar, vanilla and asparagus; mix lightly. Add flour mixture and blend. Add nuts and raisins. Bake in greased loaf pan 325 degrees F for 1 hour or until done. Yield: 2 (5 x 9-inch) loaves.




TOMATOES FILLED WITH CHICKEN SALAD

~Submitted by Barbara, Chula Vista, CA

8 large tomatoes
3 chicken breast halves, cooked and diced (about 3 cups)
1 8 1/4 ounce can pineapple chunks, drained, OR 3/4 cup fresh, cubed
2 tablespoons finely chopped green onions
2 small carrots, grated
1 celery rib, diced
1 cup mayonnaise
1/2 teaspoon sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Cut the tops off tomatoes. Scoop out and discard the insides. Set tomatoes aside and prepare the chicken salad. Mix diced chicken with the pineapple, apple, onion, carrots, celery, mayonnaise, sugar, lemon juice, salt and pepper in a large bowl. Stuff the salad into the tomatoes. Serve with French bread if desired.

Serves 8

Compliments of Ivy Bear Restaurant, Alder Creek, Oregon




MAC & CHEESE SALAD

~Submitted by Brenda, AL

This is a great Mac&Cheese Salad. Makes a lot for pot luck dinners.

1 cup cooked macaroni
12 oz chopped cooked ham
1 cup sharp cheese, cubed
1/2 cup sliced celery
1/3 cup chopped green pepper
1/4 cup green onion, chopped
2 tablespoons pimento
1/4 cup sweet pickle relish
1 cup mayo or salad dressing
2 Tablespoons prepared mustard

Mix mayo and mustard and set aside. Mix remaining ingredients in a large bowl. Add mayo mixture and toss together. Chill before serving.




YELLOW OR ZUCCHINI SQUASH CASSEROLE

~Submitted by Nancy, NM

5-6 small yellow squash
1 medium onion, chopped
1/2 cup water
salt and pepper

Simmer the above vegetables in the water, salt and pepper until tender. Drain, then add:

2 TB butter
1/2 tsp dill weed, dried
1/2 cup sour cream

Mix all together and place in a greased casserole dish. Sprinkle:

1/4 - 1/2 cup grated cheddar cheese

over the top and bake at 350 degrees until cheese is melted and bubbly. Again, you can substitute squash and cheese if desired.




STRAWBERRY CUPCAKES
(Makes approximately 30)

~Sent in by Larry Holmes, Ontario, Canada

1 package white cake mix
1 tablespoon flour
1 3-ounce package strawberry gelatin*
¾ cup salad oil
½ cup water
½ cup frozen strawberries*
4 eggs

Icing:
¼ pound butter
1 box powdered sugar
½ cup frozen strawberries*

Thaw strawberries; remove about 30 whole berries; let remainder thaw to mushy state. Grease muffins tins or insert paper muffin cups.

Pour cake mix into large mixing bowl; sprinkle flour over and add gelatin. Stir to mix well. Add salad oil, water and mushy berries. Mix thoroughly with electric mixer. Add one egg at a time and mix after each addition. Beat on medium-high for about four minutes. Fill muffin tins/cups 1/3 full - place one whole berry on top and top with batter to depth of 2/3 of cup. Bake in 350° F oven for about 15 minutes or until tester comes out clean. Cool on racks.

Prepare icing by mixing softened butter, sifted sugar and berries. Ice cupcakes when cooled.

Note: Other fruit may be used, e.g. raspberries, using the appropriate gelatin powder.

From Maggie-Larry catered an affair and made 600 of these! Can you imagine?




ZESTY FRENCH DRESSING

~Submitted by Lillian, FL

1 C. oil
¼ C. white vinegar
1 ½ tsp salt
1/8 tsp pepper
¼ tsp paprika
dash celery seed
¾ tsp. sugar
2 Tbsp. ketchup
1 Tbsp lemon juice
1 ½ tsp Worcestershire Sauce
2 cloves garlic, cut in half

Place all in a quart-sized jar and cover tightly. Shake well and chill. Remove garlic and serve over tossed greens. Will keep in refrigerator for a month.

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For Two...

LA SCALA'S SHRIMP CILANTRO

Cilantro Butter:
1/2 lb. unsalted butter
1 shallot, coarsely chopped
1 Serrano chile, stemmed and seeded, and coarsely chopped (or to taste)
1/2 small bunch cilantro, leaves only
white pepper, to taste
seasoning salt (or coarse salt), to taste

Shrimp:
10 large (16 to 20 count) shrimp (about 1/2 lb.)
2 to 3 T. butter
4 t. finely chopped shallots
4 oz. wild mushrooms (such as cremini), thinly sliced
Seasoning salt, to taste
2 T. dry white wine
2 to 3 T. heavy cream
1/3 C. Cilantro Butter

For Cilantro Butter:
Add butter, shallot, Serrano, cilantro, white pepper and seasoning salt to a food processor or blender. Process until mixture becomes a smooth paste, scraping down the sides to ensure all the ingredients are well blended.

Makes a generous cup, enough for about 6 servings.

For Shrimp:
Peel and devein shrimp. Rinse and pat dry. Heat a skillet over medium-high heat. Add butter and heat. Add shrimp along with shallots, mushrooms and salt. Cook shrimp briefly, turning once. (Take care not to overcook them. They should take only about 2 minutes.) Add wine and stir to deglaze pan. Add the heavy cream. Remove shrimp from the pan and place them on warm serving plates. Add about 1/3 cup of the cilantro butter to the pan and cook, swirling the pan, just until the butter is melted and the sauce is heated through. Pour over shrimp and serve immediately.

Remaining cilantro butter can be frozen for future use.

Makes 2 servings.