Aparagus Salad

I know that asparagus isn't really "in season" until mid April, but I came across this yummy little recipe in an older issue of Midwest Living, saw some fresh asparagus at Cub Foods the other day and was interested in a new recipe for the veggie. If you can't find the exotic Feliciana Nevat Cheese (which is a mild cow and goat's milk cheese), use Chevre (goat cheese); if you're not into that, use another mild favorite cheese.

Asparagus Salad

1 pound asparagus spears

3 T. kosher salt

4 c. ice cubes

1 t. white vinegar

4 eggs, hard boiled

salt and ground pepper

6 radishes, sliced

5 slices bacon; cooked and crumbled

2 oz. Feliciana Nevat cheese, crumbled

Toasted Walnut Vinaigrette (recipe follows)

1. Wash asparagus. Peel or scrape off scales about halfway down on asparagus spears. Break off woody bases where spars snap easily; wash again. Set aside.

2. In a 3 - 4 quart Dutch oven, combine 8 c. water an the kosher salt. Bring to boiling. Meanwhile, in a large bowl, combine another 8 c. cold water and the ice cubes.

3. To blanch, carefully add asparagus to boiling water; cook for 3 - 4 minutes, or just until crisp-tender. Cool quickly by plunging asparagus into ice water, drain. Set the asparagus aside.

4. Peel eggs; slice eggs, salt and pepper to taste.

5. To serve, place about 4 asparagus spears across 4 plates. Top with radish slices, bacon crumbles and egg slices. Add crumbled cheese. Drizzle salads with vinaigrette.

Toasted Walnut Vinaigrette

In a small bowl, whisk together 1/4 c. walnut oil or extra virgin olive oil, 2 T. sherry vinegar or white wine vinegar, 1 1/2 t. lemon juice nd 1/2 t. salt. Add 2 T. toasted, chopped walnuts. Makes about 1/2 c.

German Noodle Kugel

For some reason round about September, I start craving Turkey, stuffing and the rest of the Thanksgiving spread. About the middle of February, I start craving Ham, deviled eggs and Noodle Kugel (oh and Lady Finger Cake, but I doubt I will be sharing that family recipe). Noodle Kugel is a German dish. This recipe makes ALOT, but there won't be much leftover. I think it's a good side dish for ham or pork. If you're in Columbus Ohio, you must visit Katzinger's Deli; this Noodle Kugel is a favorite side dish there.


German Noodle Kugel 10 - 12 servings

1 lb. extra-wide egg noodles
1/2 c. butter, room temperature, cut into pieces

1 c. cream cheese (about 8 oz.) room temperature
3/4 c. + 2 T. sugar
2 c. sour cream
5 large eggs
3/4 c. apricot preserves
1/2 c. cornflake crumbs
1 t. ground cinnamon

1. Preheat oven to 350 degrees. Butter a 9 x 13" baking dish.
2. Cook noodles in a larg pot of boiling salted water until tender, but still firm to bite. Drain. Return noodles to hot pot and add butter. Toss noodles and butter until the butter is melted and noodles are well coated.
3. Stir cream cheese and 3/4 c. sugar in large bowl until smooth.
4. Add sour cream and eggs; whisk until blended. Mix in buttered noodles.
5. Spoon half of the noodle mixture into prepared baking dish. Dot with preserves. Spoon the remaining noodle mixture over. Sprinkle with cornflake crumbs.
6. Combine cinnamon and the remaining 2 T. of sugar in small bowl. Sprinkle evenly over crumbs.
7. Bake until kugel is set and top is golden, about 45 minutes.
8. Cool slightly. Cut into squares and serve.

Chocolate Berry Trifle

I was looking for an easy easy dessert recipe for this week. I came across this yummy trifle. I think it's been awhile since I made it, but we loved it (since I put a huge heart in Sharpie marker on the recipe). I wish I had made it this morning. Mmmmm....

Chocolate Berry Trifle

3 c. cold milk
2 pkg. (4 serving size) Jell-o Chocolate flavored pudding
1 tub (8 oz) Cool Whip, thawed
1 - 9" square baked brownie, cooled and cut into 1" cubes
1 pint (2 c.) fresh raspberries

1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until well blended and thick. Gently stir in 1 c. whipped topping.
2. Place 1/2 the brownie cubes in a 2 quart serving bowl (or trifle bowl if you have one). Top with 1/2 each of the pudding, raspberries and whipped topping. Repeat the layer again ending with Cool Whip.
3. Refrigerate 1 hour or until ready to serve. Makes 12 servings.
4. For an extra garnish, top with a few raspberries.

** this is also good made with cherry pie filling
*** you could also turn this into a "sundae trifle" 1st layer: brownie bits; vanilla pudding; pineapple topping; Cool Whip - 2nd layer: brownie bits; vanilla pudding; strawberry topping; Cool Whip and slices of banana on top. Mmmmmm ...

Slow Cooker BBQ Beans

This recipe is from Bob Evans Restaurant. We went to a Dayton Dragon's Baseball game this summer and Bob Evans had sponsored the team. They were handing out coupons and recipe cards. This was one of the recipes that I thought sounded really good. If you don't have Bob Evans products (in the store or in the restaurant), substitute a hot BBQ sauce instead.

Slow Cooker BBQ Beans Servings 12 - 14

1 bottle Bob Evans BBQ Sauce
3 large can (55 oz) baked beans
2 cans (16 oz each) light red kidney beans, draines
2 T. molasses
2 T. prepared mustard
1 pkg. bacon, cut into 1" pieces, cooked and drained
1 small onion, chopped

Combine all ingredients in slow cooker. Stir well. Cover and cook on low heat 6 - 8 hours.

No-Rise Pizza Dough

We are experiencing some warming weather here in Southwest Ohio. I thought this is a perfect time to prepare some pizzas for the grill. I am giving you my pizza crust recipe. Then I will add some fun pizza recipes later today. This recipe will give you either:
2 large pizza crusts; or 1 deep dish and 1 large crust pizza crust.


No-Rise Pizza Dough

2 c. really warm water (not hot)
2 packages yeast
2 T. flour

5 c. flour (you can use all white all purpose or 1/2 wheat and 1/2 white or all wheat, as long as its freshly groun)
3 T. sugar
1 T. salt

1. In a large bow, combine warm water and 2 T. flour.
2. Sprinkle an additional 1 T. of flour (from your 5 c.) on top of the mixture. Wait until the flour is totally absorbed and then add the remaining ingredients.
3. Knead the dough:
by hand; 7 - 10 minutes or until it is very smooth and elastic; not stiff.
by electric (stand) mixer; using dough hook until the dough begins to clean the side of the bowl (6-12 minutes depending on your mixer). Do not allow the dough to get too stiff.
4. Divide the dough in two. Roll out on cornmeal dusted pizza pan or pizza stone. Brush crust lightly with Canola or olive oil; prick with a fork every 1/2 - 1".
5. Par bake for 5-8 minutes in a preheated 500 degree oven. Remove the crust from the oven and cool.
6. If using right away; lower oven temperature to 450 degrees. Bake pizza with favorite toppings for 15-20 minutes or until crust is nicely browned and cheese is melted.

** to freeze unfilled pizza crusts: stack crusts using plastic wrap or waxed paper in between each shell or freeze individually **

** to freeze topped pizzas: top with desired ingredients. Freeze using plastic wrap and foil.