FOOD: EVERYBODY LOVES IT - RIGHT?
MY MOM IS THE ABSOLUTE BEST COOK I KNOW. SHE'S INNOVATIVE, CREATIVE AND HAS A SOUTHERN HOSPITALITY LIKE NO OTHER! GRACIOUS IS A WHOLESOME CHARACTER SHE INSTILLED IN ALL OF HER CHILDREN.
A FAMILY FAVORITE RECIPT TO PASS ON IS SOMETHING CALLED "SALAD ON THE BOARD." ALL TIME EASY AND NEVER ANY LEFT OVER AT A GATHERING:
CANNED PILSBURY CRESCENT ROLLS - UNCHILLED AND PRESSED FLAT INTO A COOKIE SHEET: BAKED TILL LIGHTLY GOLDEN BROWN (ABOUT 6-8 MINUTES). COOLED. ONE BLOCK CREAM CHEESE SOFTENED AND 4 TBLSP RANCH DRESSING MIXED, THEN SPREAD OVER BREAD. TOP WITH SHREDDED LETTUCE, CHOPPED TOMATOES, YELLOW CHEESE, BLACK OLIVES IF DESIRED. COVER TILL READY TO EAT (MADE AHEAD OF TIME IS GOOD) - THEN SERVE NOT SO COLD FROM THE FRIDGE. YUMMY....YOU'LL BE SUCH A HIT WITH THIS AT YOUR EVENT!
Asparagus Frittata
3/4 pound fresh asparagus spears or one 10 ounce pkg frozen cut asparagus
6 eggs
3/4 cup low-fat cottage cheese
2 tsp yellow mustard
1/8 tsp salt
dash pepper
non stick spray coating
1 cup sliced fresh mushrooms
1 small tomoato, cut into wedges, or 1/4 cup chopped tomato
Cook fresh asparagus spears in small amount of boiling water for 8-10 minutes or until crisp-tender, drain. Reserve 3 spears for garnish, cut remaining asparagus into 1 inch pieces. Or cook frozen asparagus according to package directions, drain and set aside. Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt and pepper, set aside. Spray 10 inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. (If using fresh asparagus, arrange the 3 reserved spears on top)..Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges. Bake frittata, uncovered, in a 400 degree oven about 10 minutes or until set. Garnish each serving with tomato. Makes 4 servings.
