Asparagus Torta

2 lbs asparagus cleaned and trimmed

6 eggs

1 Tbsp virgin olive oil

1 tsp salt

¼ tsp pepper

1-1/4 cup parmesan cheese

1 cup seasoned bread crumbs

2 Tbsp virgin olive oil

Preheat oven to 375

Oil a 8x8x2 pan bottom and sides with 2 Tbsp olive oil.Cook asparagus until tender and let cool. Cut asparagus into small pieces.

Beat eggs with 1 Tbsp of olive oil.Add asparagus, salt and pepper. Mix well. Add cheese and bread crumbs to the mixture.Pour into prepared pan & drizzle a little olive oilon top. Bake for about 45 minutes. It should be nice and brown.Cool, cut into squares and serve.

I tried this and it is very good.

(photo and recipe from kchbrown. )

Make Ahead Mashed Potato Casserole

Ingredients

10 potatos

1/2 pd. cream cheese

1/4 c. butter

1 c. chopped green onion

1 c. sour cream

1/2 c. minced fresh parsley

1 pinch dried marjoram

salt and pepper to taste

1/2 coarse fresh breadcumbs

In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly, peel.
With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste.
Transfer to 8 inch (2 L) baking dish, smooth top.
Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

Today is...

Marshmallow Fluff Day

SWEET POTATO MARSHMALLOW FLUFF

1/4 c. crushed pineapple, drained
1/4 c. applesauce
1/2 stick butter
1/2 tsp. nutmeg
Pinch salt
6 med. sized sweet potatoes, cooked, mashed
Marshmallows
Crushed corn flakes

Cream all ingredients together. Roll around a marshmallow and roll in crushed corn flakes. Bake at 350 degrees until brown.

Spicy Rice / Enchilada Filling

Heat olive oil in saucepan. Throw in two sliced cloves of garlic. Stir about. Add about a quarter cup diced vidalia onion. Stir in one cup of brown long-grain/basmati rice, stir until lightly toasted. Pour in one 7oz can of chipotle sauce. Add one and one half cans of water. Put in a handful of dried sweet pepper. Add one medium tomato, diced. Add two diced olives. Add one can (15.5oz) of dry peas, rinsed and drained. Bring to a boil, cook til done.
If you like, add cheese. On day two, use as enchilada filling.

Corn Fritters

3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained


Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.
Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

One of hubby's favorite recipes.... from allrecipes.com

Waring Pro DF100 Cool-Touch Deep Fryer.

Given 5 stars by Amazon consumers.

Candied Yams

6 large bright orange sweet potatoes

1 lb. dark brown sugar

1 stick of butter

2 cups of miniature marshmallows

1/4 cup of white sugar

2 teaspoons of salt

Wash and peel potatoes. Chunk potatoes into 2 inch disks. Put potatoes in a pan and cover with water. Add 2 teaspoons of salt and 1/4 cup of white sugar to the potatoes and water. Cover. Boil until potatoes are fork tender (approximately 30 minutes). Drain potatoes.
Put potatoes in a baking dish and sprinkle with brown sugar. Dot potatoes with butter.
Bake for 20 minutes in 350 degree oven. Sprinkle with marshmallows. Return to oven and bake until marshmallows are brown.