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The Perkins Journal
Perkins, Oklahoma
March 15, 2012     The Perkins Journal
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March 15, 2012

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Food 401 S. Main St. Stillwater 405-372-1647 800-671 Fax 405.372-7752 Cel, 00brating Green -Asparagus I was researching ideas for the March column-- St. Patrick's Day recipes were what I had in mind. As I looked for ideas, I By Virginia Sasser Journal Food Editor them, dunk the tips in and out of water several times and then rinse thoroughly. Trim or break off any tough ends. are a nice garnish for this dish.) Quick Asparagus Quiche 2 (10 ounce) packages frozen cut asparagus, thawed and drained 1 pound fully cooked ham, chopped 2 c Swiss cheese, realized that around St. Patrick's Day I had shared a-ira.of my favorite Irish t'gres or recipes that 'eli green in color with Journal readers. What could I feature that I hadn't used before? When I came across a folder of asparagus recipes, I decided that asparagus was a green spring vegetable that I had never featured in The Journal. Maybe it is not a typical St. Patrick's Day vegetable, but it will be in season soon and it is green ! Asparagus is grown in green.houses year round. Garden varieties are usually available in our area during the months of April and May. Asparagus is an excellent source of folic acid, vitamins A, C and K, and disease fighting antioxidants. Canned asparagus has about half the nutrients found in fresh asparagus. When buying fresh asparagus, choose bright green spears that have smooth skin and firm 1; -.,i. 'i Aparagus will keep two"0r"three days in the .!;efrigerator if stored prolgrly. Trim or break off'the butt end of the spears and refrigerate loosely covered, upright, in a couple of inches of water, or wrap the ends in wet paper towels and store in an unsealed plastic bag. Prepare asparagus for cooking by rinsing under cool, running water. If the tips have dirt or sand in Asparagus can be shredded roasted, grilled, stir-fried V2 c onion, chopped or broiled. Microwaving 6 large eggs 2 c milk and steaming asparagus 1 V2 c buttermilk baking mix retains more nutrients 1 T dried parsley flakes than boiling. I hope you % t pepper will find a tasty way to use asparagus this spring. Roasted Asparagus Makes 3 cups 2 pounds asparagus Y c olive oil / c Parmesan cheese Preheat oven to 450 F. Trim asparagus and toss to coat with oil. Place a single layer in a baking pan and sprinkle with Parmesan cheese. Roast for 8-10 minutes. Asparagus with Mustard Sauce Serves 4 1 pound fresh asparagus 3 T sour cream 2 T mayonnaise 1 t prepared mustard 1 t lemon juice 1/ t hot sauce (optional) Dash paprika Snap off tough ends of asparagus. Arrange asparagus in a vegetable steamer over boiling waftr.- =,.-Cover and steam for 6 to 8 minutes or until crisp-tender. In a small saucepan, combine sour cream, mayonnaise, mustard, lemon juice and hot sauce. Cook over medium heat to a boil, stirring constantly. Cook and stir for 1 minute. Transfer asparagus to a serving dish. Spoon sauce over asparagus and sprinkle with paprika. (Sliced hard-cooked eggs In two greased 9-inch pie plates, layer the asparagus, ham, cheese and onion. In a medium bowl, beat eggs well. Add milk, buttermilk baking mix, parsley flakes and pepper. Mix well. Divide mixture in half and pour over asparagus layers in each pie plate. Bake at 375 for 30-35 minutes or until a knife inserted near the center comes out clean. What is a Quiche? Quiche (KEESH) is a savory, open- faced pastry crust pie with a savory custard filling of cheese, meat and vegetables. Asparagus Guacamole 2 c asparagus, steamed and chopped 2 V4 t lemon.juice 3 T onion, chopped 1 large tomato, chopped % t salt / t freshly ground black pepper Y t chili powder 1/ t cumin 1 garlic clove, minced  Dash hot sauce 1/3 c sour cream Tortilla chips Blend all ingredients in a blender until smooth. Transfer to a glass bowl, cover tightly and refrigerate several hours or overnight. Serve with Tortilla chips. Asparagus Strata 1 pound asparagus Food Festival Winners Told Eighty-nine homemade goodies were entered in the recent Payne County Okla- homa Home & Community Education Food Festival held Friday, February 10th. Seven OHCE groups had complete exhibits in the show. Jodelle Stout, Chero- kee, made the Champion Cake with a chiffon cake; Rita Breuninger, Lunch Bunch, made the Champion Bread, with her white yeast tiread; and Nola Ellington, Floral Valley, made the Champion Pie, a fruit pie. Reserve Champions in the divisions were Nicole Byrd, Elm Grove, with a German chocolate cake; Daleene Caldwell, Pine Vale, with other specialty yeast bread; and Marolyn McDuff, Cimarron Valley, with a pecan pie. Group awards were given according to placing of exhibits. 1 st Place--Lunch Bunch; 2 " Place--Pine Vale; 3 d Place (tie)--Rising Star and Floral Valley; 5 th Place (tie)--Elm Grove and Cherokee; and 7 th Place-- Cimarron Valley. Placing "Best of Class" in Rita Breuninger (left) received' Champion Bread on her white yeast bread and Daleene Caldwell received Reserve Champion Bread on her other specialty yeast bread at the Payne County OHCE Food Festival. Photo provided the respective classes were those winning champion and reserve champion as well as: Angel Food Cake, Marilyn Barto, Rising Star; Choco- late Cake, Carla Westfall, Cimarron Valley; Fruit or Nut Cake, Bonnie Kelty, Rising Star; Italian Cream Cake, Gloria Hesser; Lunch Bunch; Novelty Cake Mix Plus, Leslie Torres, Floral Valley; Wheat Yeast Bread, Rita Breuninger, Lunch Bunch; Cinnamon Sweet Yeast Rolls, Janet Wilson, Pine Vale; Sweet Specialty Yeast Bread, Pat Kerns, Lunch Bunch The Food Festival is hn annual event of the Payne County OHCE. This year the event was conducted by Cimarron Valley OHCE group serving as the county committee for the event. For information about vis- iting an OHCE group or joining OHCE, contact the Payne County OSU Coop- erative Extension Center at (405)747-8320. 1 T butter V= c chopped onion 1 t curry powder 4 bread slices 1 c sharp Cheddar cheese, shredded 1 Y= c milk 5 eggs, slightly beaten Y= t salt /a t pepper Prepare a 2 quart rectangular baking dish with non-stick cooking spray. Set aside. Cut asparagus into 1 to 2 inch pieces. Set aside. In a medium skillet, melt butter over medium heat. Add onion and saut6 until tender. Add asparagus and curry powder. Saut6 2-3 minutes more until asparagus is crisp- tender. Arrange bread slices in bottom of prepared baking dish, cutting bread to fit as needed. Spoon asparagus mixture everdy over bread. Sprinkle cheese over top. In a medium mixing bowl, combine milk, beaten eggs, salt and pepper. Pour over cheese. Cover and refrigerate for several hours or overnight or until milk has soaked into the bread slices. Bake in a preheated 375 F oven for 25 to 30 minutes or until center is set. Let stand a few minutes before cutting to serve. What is a Strata? Strata is a bread pudding-like layered comfort food casserole made with eggs, cheese and stale cubed bread (or sometimes hash browns). The strata is assembled ahead of time by layering ingredients in a casserole dish and chilling overnight or for 8 hours before baking. A popular one-dish brunch dish, strata can also be made as a side dish. To the basic recipe, you can add infinite combinations of vegetables, fish or meat. Strata is eaten warm. Easy Asparagus Casserole 2 c asparagus, steamed and cut into bite-sized pieces 1 can condensed cream of mushroom soup 1 can water 2 c coarse cracker crumbs 1 c Cheddar cheese, grated Y= c slivered almonds 1/3 c butter Prepare a 2 quart baking dish with non-stick cooking spray. Steam asparagus and cut into bite-sized pieces. Mix the can of soup with the water. Set aside. Mix cracker crumbs and cheese together. Layer the prepared the cracker/cheese mixture, asparagus and almonds. Repeat layer. Pour the soup mixture evenly over the layers. Dot with butter. Bake in a preheated 350 degree oven for 25-30 minutes. Asparagus Frittata 4 servings 1 pound asparagus, trimmed and cut into 1 inch .pieces 1 medium onion, chopped 2 t olive oil 2 T fresh parsley, minced 1 Y= c egg substitute 5 T shredded Parmesan cheese, divided ,,a t salt 1/8 t pepper / c Cheddar cheese, shredded Steam asparagus until crisp-tender. In an ovenproof skillet, saut6 onion in oil until tender. Add parsley and asparagus. Toss to coat. In a small bowl, combine egg substitute, 3 T Parmesan cheese, salt and pepper. Pour over asparagus mixture in skillet. Cook over medium heat for 8-10 minutes or until eggs are nearly set. Sprinkle with remaining Parmesan. Place uncovered skillet in broiler, 6" from heat, for 2 minutes or until eggs are set. Sprinkle with Cheddar cheese. Cut into quarters. Serve immediately. (6 whole eggs may be used instead of the egg substitute.) (What is a Frittata? Frittata is an egg based dish similar to an omelet, enriched with additional ingredients such a meats, cheese, vegetables or pasta. It may be flavored with spices or herbs.) Chicken Asparagus Casserole 1 medium onion, chopped / c butter 1 can (10 % oz) condensed cream of mushroom soup, undiluted 1 ounce can mushroom pieces, drained 1 can (5 ounces) evaporated milk 2 T pimentos, chopped 2 t soy sauce V t pepper 1.4 t Tabasco sauce 2 c Cheddar cheese, shredded 5 c cooked chicken, cubed 12 ounces asparagus, frozen and thawed or fresh; cut into bite-size pieces 3 T almonds, slivered In a large saucepan, saut6 the onion in butter until tender. Stir in the cream of baking dish with half of mushroomsoup,mushrooms, .... ' ....... '!i  evaporated milk, pimentos, soy sauce, pepper and Tabasco. Stir in shredded cheese until melted. In a greased, shallow 2 quart baking dish, layer half of the chicken, asparagus and cheese sauce. Repeat layers. Sprinkle with almonds and bake uncovered at 350 degrees for 25 minutes or until bubbly. Asparagus Casserole 2 pounds fresh asparagus, trimmed, cut into 1-inch pieces V= stick butter, cubed /a c flour 2 c milk V2 t salt /a t pepper 6 hard-cooked eggs, sliced 1 c Cheddar cheese, shredded 1 c crushed potato chips In a large sauce pan, bring inch of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp- tender. Drain well; set aside. In a large sauce pan over medium heat, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add salt and pepper. In an ungreased 11 x 7 inch baking dish, layer half of the asparagus. Cover with half of the sliced eggs, shredded cheese and sauce. Sprinkle with potato ChiPS. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. (Crushed French's French Fried Onions may be substituted for the potato chips.) Asparagus Pasta Salad 1 pound fresh asparagus, cut into 1 V2 inch pieces 16 ounces tri-colored spiral pasta, cooked and drained 1 c cooked chicken, diced 1 c cooked ham, diced 1 medium tomatoes, seeded and chopped Y c black olives, sliced 1 Ya c zesty Italian dressing 1 1/2 t dill weed Steam asparagus until crisp-tender. Cool. In a large bowl combine asparagus with remaining ingredients; toss to coat well. Cover and refrigerate for 3-4 hours or overnight. Virginia Sasser taught family and consumer sciences at Per- kins Tryon High School for 25 years, and was state advisor for Oklahoma FCCLA.