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Country Cusine Cooking



Creamed Asparagus on Toast

2 cups of cooked cut up Haus asparagus In heavy saucepan over low heat melt butter.
1 T. butter melted Blend in the following: flour, salt, pepper.
to T. flour Stir until mixture is smooth and bubbly.
tsp salt, and 1/8 tsp pepper Remove from heat. Stir in milk and asparagus
1 cup of milk Bring to a boil, stirring constantly. Boil 1 minute
4 slices of toast Serve on toast

Strawberry Pie

3 heaping T. Corn starch Boil until thick. Then add more whole or sliced
2 cups of crushed Haus strawberries strawberries. Pour into a baked shell. Top with 1 cup of sugar whip cream

Lemon Raspberry Muffins

2 cups flour 1 cup sugar
3 tsp baking powder tsp salt
1 c. half and half cup oil
1 tsp lemon extract 2eggs
1 cup Haus fresh or frozen raspberries ( no syrup) * do not thaw
Zest of 1 lemon, juice of half lemon tsp poppyseed
Heat oven to 425 degrees. Combine flour, sugar, baking powder, and salt: mix well. In small bowl combine half and half, oil, lemon extract, juice and zest with eggs. Add to dry ingredients. Stir until just moistened. Carefully fold in berries. Fill muffin cups full. Bake for 18 -23 minutes or until golden. Enjoy!!! Makes 14 to 16

Tomato Relish

8 Haus Roma tomatoes, seed and chopped c. chopped roasted red peppers 2 cloves chopped garlic c. parmesan cheese 2 T. oil c. fresh chopped basil Bake at 350 degrees for hour. Put over toasted Italian bread or baked chicken breast