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CAFE MAY COUNTY MAGAZINE 25 MAY '83

K^you like bountiful portions of redlly great food, at reasonable prices, in a quiet, comfortable atmosphere . Come Feast With Us!

Pure Country! Ocean Fresh Broiled Or Fned Fish, Lobster Clams, Scallops Oysters Shrimp and Crab Prime Rib Succulent Steaks. Tender Veal Chicken and Italian Specialties

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At Its Peak,

Include Asparagus

By FLORENCE HEAL This time of the year is a busy one for everyone with spring housecleaning, gardening, and visits from some of your friends that you had not seen since they left for their winter vacations or since they closed their cottages for the winter months. It is also the time of the year when the early New Jersey crops are at their peak such as peas, asparagus, strawberries, and rhubarb. It is the time to include them on your menus as well as prepare them for use in the winter or prepare and freeze for use when the unexpected guest arrive. This week the recipes given use asparagus as their mam ingredient. In preparing asparagus, rememeber a tew simple rules. Asparagus should be prepared for cooking by breaking off the white ends, carefully washing and arranging in tied bundles with stalks standing in a small deep pan containing at least two inches of boiling water. The pan should be loosely covered. Cook for a short period of time from 8 to 10 minutes. When storing asparagus before using, it should be placed in the bunch in a pan of water Try these recipes for the family. These dishes freeze well so they can be made ahead for the unexpected guest or supper after a busy day. ASP A RAGES -CHEESE CASSEROLE I bunch asparagus Salt Dash of Pepper 1 Cup butter % Cup flour 2 Cups milk 1 Cup diced process cheese I Cup cracker crumbs 14 Cup slivered almonds Place uncooked asparagus in a 2-ouart casserole; season with salt and pepper. Melt butter, add flour. Cook 1 minute; stir in '4 teaspoon salt and milk Cook until thickened, stirring constantly. Fold in cheese; cook until melted. Pur over asparagus; top with crumbs and almonds. Bake at 350° for 40-45 minutes. Yield 8 servings. ASPARAGUS IN BLANKETS 1 bunch asparagus, cooked 2 Cups prepared biscuit mix 2 Tablespoons melted butter 1-2% Oz. jar dried beef Cheese sauce Cook asparagus and drain.

Prepare biscuit mix according to package directions for rolled biscuits. Divide in half; roll into two 12 inch circles. Brush each with melted butter; cut circles into six wedges. Divide asparagus and dried beef into 12 equal portions .place crosswise on wide end of biscuit wedges Roll; place on greased baking sheet. Bake at 450° for 10 minutes or until done Serve with your favorite cheese sauce. Yield 6 Servings. METROPOLITAN ASPARAGUS 3 Tablespoons butter 3 Tablespoons flour 1 Cup milk 1 lb fresh asparagus, cooked and drained 1 cup grated cheese 4 slices buttered toast 2 hard cooked egggs, chopped Dash of Paprika Chopped parsley to taste Blend butter, flour, milk and asparagus stock; cook until thickened, stirring constantly Add cheese; Cook until melted Arrange asparagus on toast; cover with sauce, sprinkle with eggs; garnish with paprika and parsley. Note: This is the one recipe given that you do not freeze ASPARAGUS AU PRINTEMPS 1 pound fresh asparagus 2 Tablespoons butter I Chicken bouillion cube 1 teaspoon Mei Yen seasoning 14 teaspoon grated lemon rind % teaspoon sweet basil 1 teaspoon pornstarch ft Cup water 2 large ripe tomatoes, coarsley chopped Cook asparagus. Melt butter, blend in chicken base and seasoning, lemon rind, and basil. Blend cornstarch with water , add to the butter mixture. Cook, stirring constantly, until mixture boils and thickens Add tomatoes to the sauce Cook 2-3 minutes longer. Turn asparagus into serving dish (if freezing baking dish), Spoon sauce over the asparagus. Yields 4 servings Note — If frozen, place thawed dish in 350° oven about 10 minutes. The following recipes call for either cooked asparagus or canned. ASPARAGUS-MARCARONI LOAF 1 Cup milk 2 Tablespoons flour 1 teaspoon salt Vb teaspoon pepper 2 eggs, slightly beaten

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