Spring has sprung in the form of LOTS of asparagus here at Camp Kathy. Roasted some the other night and tonight took 3 pounds and made a new recipe with it. Not bad. Give it a whirl!
3 pounds asparagus
6 TBS butter
3/4 cup French Fried Onions
1/4 cup all-purpose flour
1/2 tsp sea salt
1/4 tsp pepper
2 cups milk
1/2 tsp Worcestershire sauce
3/4 cup finely grated mild cheddar cheese
4 ounces pimiento
Wash asparagus, remove wood part of stalks and cut into 2-1/2 inch pieces. Cook in boiling salted water until tender (4 minutes). Drain well and place in shallow 2 quart baking dish. Melt butter in sauce pan. Blend flour, salt and pepper in butter in saucepan. Continue cooking and stirring over low heat. Gradually add milk, stirring until thickened. Add Worcestershire sauce, pimiento and cheese; stir until cheese is melted. Pour sauce over asparagus in casserole; top with french fried onions. Bake at 350 for 20 minutes.
Here it is before I put it in the oven:
Weather is getting cooler and so this Sunday found me making homemade chicken noodle soup and a family favorite, Cheddar Casserole Bread. So good! See recipe below!
2 cups warm milk (105 to 115)
2 packages active dry yeast
3 TBS sugar
1 TBS butter
1/2 tsp. salt
4-1/2 cups all-purpose flour
6 ounces Sharp Cheddar cheese, cut into 1/2 inch cubes
Optional; King Arthur Flour Everything Bread & Bagel Topping
In large bowl, combine milk and yeast; stir to dissolve yeast. Add sugar, butter and salt; stir until butter is melted. Stir in 3 cups of the flour; beat until smooth. Stir in remaining flour and cheese; mix well. Pour batter into well-buttered 1-1/2 quart round casserole. Cover with waxed paper; let rise in warm place (85 degrees) until doubled, about 1 hour. Remove waxed paper and sprinkle on topping. Bake in preheated 350 oven 50 to 55 minutes or until wooden pick inserted into center comes out clean. Let cool in dish on wire rack 10 minutes. Loosen edge; remove from dish. Cool slightly on wire rack; serve warm with butter.
Camp Kathy is back with a vengeance now that the kitchen is 95% done!
Tonight, I made Venison Cranberry Meat Loaves. I DEFY you to serve this to your friends that say they can tell if they are eating wild game. This is a good recipe for both venison and wild boar for you hunters out there. I based this on a recipe from a cookbook from the Junior Auxiliary of Russellville, Arkansas submitted by Jane Barnes. So Good! And go ahead, use ground beef if you MUST!
1 pound ground venison, wild boar or beef
1 cup cooked brown rice
1/2 cup tomato juice
1 slightly beaten egg
1/4 cup minced onions
1-1/2 TBS salt (I used 4 tsp.)
1 TBS bottled brown bouquet sauce
2 cups whole berry cranberry sauce
1/3 cup brown sugar
1 TBS lemon juice
Combine first seven ingredients. Shape into 5 individual loaves. Leave a depression in the top of each one. Place in a baking dish. Combine remaining ingredients and pour over loaves. Bake at 350 degrees for 40 minutes or until done.
I served these with some green beans I canned from my garden. Please note that I had doubled the above recipe because I have a teenage boy. Just sayin'.
P.S. Don't you just LOVE the granite in the new Camp Kathy kitchen!!!!!
Crazy Kacie the Lab earning her keep!
Birds for the dinner table..
Beers for guests on the deck....
My much beloved Durango graduated from nickel diming us to $1,000 dollaring us to death. It was time for a change like it or not. The era of the Durango is now the era of the Ford Expedition EL.
This is the first non Dodge/Chrysler vehicle we have owned in 22 years. We have owned 7 Dodge/Chryslers during that time and began to experience more & more reliability issues. When Dodge/Chrysler decided not to honor our warranty on our Durango, (one of their senior customer reps admitted that we had a legitimate claim and stated we weren't the only ones having our warranty claims denied) while they were getting a taxpayer bailout, it was the final straw.
We are now giving Ford a try and hoping they appreciate us as a loyal customer more than Dodge/Chrysler did. So far........She is a SWEET ride!