VEGETABLE RECIPES

Crockpot Pumpkin Bread Pudding

Ingredients:

Stuffed Peppers

Ingredients:

• 6 Fresh, Crisp Green Peppers
• 1 Lb. Ground Beef
• ½ C. Onion
• 1 Tsp. Garlic
• ½ Tsp. Salt
• Pinch of Pepper
• 1 C. Prepared Rice (cooked)
• 1 T. Worcestershire Sauce
• 1 C. Sharp Shredded Cheese
• 1 14 ½ ounce Can Diced Tomatoes

Sauté ground beef and add onion, garlic, salt and pepper.  Fold in rice, Worcestershire sauce, cheese and tomatoes.  (You may use 2 cups of fresh tomatoes in place of the can, if available.) 
Clean peppers, by cutting off tops and removing seeds.  Stuff peppers with meat mixture.  Place, standing up-right in about an inch of water.  Bake about 30 minutes at 350 degrees.
Optional:  Cover peppers with tomato sauce to bake.  Last 15 minutes top with mozzarella cheese.  We have made them both ways – with and without the tomato sauce over the top.  Good either way!

 

Blackberry Splash Spinach Salad

Ingredients:

• Spinach or Mesclun Mix
• Mushrooms, sliced
• Strawberries, sliced
• Pecans, chopped
• Feta Cheese
• Blackberry Splash Vinegarette

Toss all ingredients except the vinaigrette.  Chill and add dressing as desired.  This salad is good with other fruit substituted for the strawberries.  I like apples, too!

Cheesy Asparagus Bake

Ingredients:

• 1 lb. Asparagus, cut into bite-sized pieces*
• 1/2 c. onion, chopped
• 1 T. butter
• 1 can cream of chicken soup (10.75 oz.)
• 1/4 c. milk
• 3 oz. swiss cheese, cubed
• 3/4 c. soft bread crumbs
• 1 tsp. butter (for on top of crumbs

Microwave asparagus until "almost" tender. In sauce pan, combine onion, soup, milk and cheese.  Heat slowly until the cheese is melted. Pour over vegetables and stir to coat. Sprinkle bread crumbs and drizzle butter or margarine over top. Bake at 375 for 35 minutes or until heated through.

* Recipe calls for broccoli and cauliflower. We like it with home-grown asparagus!

Parmesan-Crusted Chicken Stuffed with Asparagus

Ingredients:

• 6 small boneless skinless chicken breast halves (1-1/2 lb.)
• 12   fresh asparagus spears, trimmed
• 1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend
• 1/4 cup  KRAFT Grated Parmesan Cheese
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

HEAT oven to 400ºF. MAKE cut in one long side of each chicken breast, being careful to not cut through to opposite side. Fill pockets with asparagus and shredded cheese. PLACE on baking sheet sprayed with cooking spray; top with Parmesan. BAKE 20 min. or until chicken is done (165°F). Meanwhile, prepare stuffing as directed on package. Serve with chicken.

Recipe from: kraftrecipes.com

Asparagus and Mushroom Puff Pastry Pie

Ingredients:

• 1/2 c. butter
• 1 to 1 1/2 lb. fresh aspargus, trimmed and cut into 1 in. pieces
• 6 cloves garlic, minced
• 1 lb. fresh mushrooms, sliced
• 1 c. prepared Hollandaise sauce (look in the gravy mix aisle at the grocery store)
• One 17.25 oz. package frozen puff pastry, thawed**

Preheat oven to 400 degrees. Melt the butter in a large skillet over medium heat.  Add the asparagus, and cook for about 10 minutes.  Stir in the mushrooms and garlic; cook and stir until the mushrooms are tender.  Set aside.  Prepare the hollandaise sauce according to package directions.  Stir into the asparagus and mushrooms.  Lay one sheet of puff pastry out flat in the bottom of a 9x13 inch pan, letting any extra dough go up the sides.  Spread the asparagus mixture evenly over the dough.  Top with the other sheet of pastry and pinch the edges together to seal.  Bake for 25 to 30 minutes in the oven until pastry is golden brown.  Cool for a few minutes before slicing and serving.
** If unable to find frozen puff pastry, use 2 tubes of crescent rolls – one on the bottom and one on the top.

Saucy Chicken And Asparagus Bake

Ingredients:

• 1 1/2 lb. fresh asparagus spears, trimmed and halved
• 2 tbsp. vegetable oil
• 4 boneless chicken breast halves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• One 10 3/4 oz. can cream of chicken soup
• 1/2 cup mayonnaise
• 1 tsp. fresh lemon juice
• 1 C. shredded cheddar cheese

If the asparagus spears are thick, cook them in boiling water for 2 minutes; drain. Place the asparagus in a greased 9x9 baking dish. Heat oil in a skillet over medium heat; add chicken and brown on both sides; season with salt and pepper. Arrange the chicken over asparagus. In a bowl, mix soup, mayo, and lemon juice. Pour over chicken. Cover and bake at 375 for 40 minutes, or until chicken is tender and juices run clear. Sprinkle dish with cheese and let stand for 5 minutes before serving. Compliments of Ellie's favorite Food Network chef, Paula Deene!!

Friendly PA Cheesy Asparagus Soup

Ingredients:

• 2 lb. fresh Hollabaugh asparagus spears
• 1/2 c. chopped vidalia onion
• 48 oz. can beef broth
• 1 pint half & half
• 1 tsp. minced garlic
• 3 dollops Worchestershire sauce
• 1 dollup A1 sauce
• 1 dollup BBQ sauce
• 1 1/2 lb. shredded or Velveeta cheese

Chop asparagus into desired lengths while heating broth. Add asparagus, onions, garlic, and sauces. Bring to a boil for 6 minutes. Cool on low heat. When boiling has stopped, add cheese and half & half. Stir until cheese is melted. Serves 6 to 8 large bowls.

**This recipe is from a great friend and loyal customer, Barclay Brooks. He bought our asparagus one afternoon and came in the next morning with a piping hot jar of this scrumptious soup! Thanks Barclay - you can bring us more any time!

Crispy Asparagus Straws

Ingredients:

• 36 fresh asparagus spears
• 4 sheets of phyllo dough, thawed
• 4 oz. Parmesan cheese, grated
• 1/4 C. butter, melted
• salt and pepper

Trim ends of asparagus. Blanche asparagus in boiling salted water until lightly tender to the bite, about 3 minutes. Place one sheet of phyllo on a cutting board. Set aside the remaining sheets, cover with a damp towel. Brush the phyllo sheet with melted butter. Cut the sheet into 9 rectangles, two cuts down from the top, two cuts across. Place an asparagus spear at the bottom of the short side of the rectangle with the tip sticking out from the dough by 2 inches. Sprinkle on a teaspoon of cheese. Roll up spear and seal with butter. Repeat with remaining spears. Place on a cookie sheet lined with parchment paper. Sprinkle with remaining cheese, salt, and pepper. Cover the exposed asparagus tips with foil. Bake until golden brown and crispy 10-12 minutes. Serve warm. (Recipe from The Evening Sun, April 9, 2008)

Aunt Ann's Asparagus

   My sister's been gone over 10 years now, but her memory lives on in this tasty casserole. It's a favorite Easter dish using canned, fresh or frozen asparagus, but is most popular when it's made in May - using fresh-cut asparagus! -Kay Hollabaugh

• 2 10 oz. packages frozen OR 2 pounds fresh-cut asparagus
• 1 C. chopped onion
• 1/4 C. butter
• 6 T. flour
• 3 C. milk
• 2 tsp. salt
• 1/4 tsp. pepper
• 4 hard-boiled eggs, sliced
• 1/2 C. shredded cheddar cheese
• 1/2 C. dry bread crumbs

    Cook asparagus as directed or until barely tender. Drain well. In a large skillet, cook onion in butter until tender (not brown). Stir in flour. Add milk and cook, stirring constantly, until thickened. Mix in salt, pepper, eggs and asparagus. Turn into a 2 quart casserole. Top with cheese and crumbs. Bake in moderate oven (350 degrees) about 30 minutes until hot and bubbly. Makes 8 servings.

Horseradish Sour Cream Asparagus

Ingredients:

• 32 fresh asparagus spears
• 1 1/2 C. sour cream
• 1 tsp. garlic salt
• 1 1/2 T. horseradish
• 1 1/2 T. butter
• 3/4 C. bread crumbs

Steam asparagus until crisp and tender. Place in 9x13 baking dish. Mix sour cream, garlic salt, and horseradish; spread over asparagus. Melt butter and add bread crumbs; sprinkle over asparagus. Broil until bread crumbs are browned. Makes 8 servings.

Broiled Asparagus

Ingredients:

• Fresh asparagus spears - any amount desired
• Extra Virgin Olive Oil (EVOO - Thanks, Rachael Ray!)
• Salt
• Parmesan Cheese (Optional)

Place asparagus on a foil-lined baking sheet. Sprinkle with EVOO, salt, and parmesan cheese. Turn oven to broil and cook asparagus 8-10 minutes until crisp-tender.

Cream of Asparagus Soup

Ingredients:

• 1 pound fresh asparagus, cut in one-inch pieces
• Milk
• 1/4 C. finely chopped onions
• 1/4 C. butter
• 1/4 C. flour
• 1/2 tsp. salt
• 1 tsp. Chicken Bouillon

Cook asparagus until soft, reserving liquid. Add enough milk to the reserved liquid to measure 4 cups. Set aside. In blender, puree the asparagus and set aside. In a 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt, and bouillon. Add milk mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat.

Turkey Asparagus Roll-Ups

Ingredients:

• 4 turkey (or chicken) breast fillets
• 2 tsp. dijon-style mustard
• 16 asparagus spears
• 1/2 oz. shredded mozzarella cheese
• 2 T. minced parsely
• 2 T. minced shallots
• Seasoned salt
• Ground pepper
• 1 T. vegetable oil
• 1/4 C. dry white wine

Gently pound breasts to lenth of asparagus spears; spread each slice with 1/2 tsp. mustard. Place 3 to 4 asparagus speras toward one end of long side of fillet. Sprinkle with 2 T. cheese and 1 1/2 tsp parsley and shallots. Sprinkle with salt and pepper. Roll up turkey to enclose asparagus. Fasten with skewers or toothpicks. Brown turkey rolls in oil in ovenproof skillet; pour wine over turkey and sprinkle with salt and pepper. Bake at 350 degrees 15 to 20 minutes or until turkey is cooked but not dry. If desired, add 2 T. water to pan drippings, heat and serve over turkey rolls.

Bacon-Wrapped Asparagus

Ingredients:

• 1 lb. fresh asparagus
• 8 - 10 strips bacon

Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip of bacon around each asparagus spear, leaving tips and end exposed. Lay on a cookie sheet. Bake in a preheated 400 degree oven for 20-25 minutes or until bacon is cooked. Serve warm or at room temperature.

1. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
3. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

*Recipe Courtesy allrecipes.com