Roasted Asparagus with Caper Dressing

2 bunches asparagus (about 2 pounds)
1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper, divided
1/3 cup chopped shallot
1/4 cup flat-leaf parsley leaves
3 tablespoons capers, rinsed
2 tablespoon white-wine vinegar

Directions
Preheat oven to 450 degree F.
Trim tough ends from asparagus; place on a baking sheet. Drizzle the asparagus with 1 tablespoon oil, salt and 1/4 teaspoon pepper; toss to coat. Spread in a single layer and roast, turning once halfway through, until the asparagus begins to soften and brown, 12 to 14 minutes. Transfer to a serving platter.

Meanwhile, place shallot, parsley and capers on a cutting board and chop together to make a coarse mixture. Transfer to a small bowl and combine with vinegar, the remaining 2 teaspoons oil and 1/4 teaspoon pepper. Serve the asparagus topped with the dressing.

Amish Friendship Bread

This is an old recipe - but Kate has brought us a starter for Easter.

Please NOTE the following.

DO NOT use any type of metal spoons or metal bowl for mixing.
DO NOT refrigerate.
If air gets in the bag, let it out. It is normal for the batter to rise and ferment.

Day 1: Do nothing

Day 2 - 5: Mash the bag daily

Day 6: Add to the bag - 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7-9: Mash the bag.

Day 10: Follow the instructions below:

1. Pour entire contents of the bag into a non-metalic bowl. Add 1 1/2 cups flour, 1 1/2 cups sugar, and 1 1/2 cups milk. Mix well.
2. Measure out 4 separate batters of 1 cup each into gallon Ziploc bags.
3. Keep a starter for yourself and give away the other 3 to friends with a copy of this recipe.

NOTE: You will be baking every 10 days if you keep a starter. This bread is very good and makes a great gift. Only the Amish know how to make a starter, so if you give all of yours away, you will have to wait until someone gives you one back. Be sure to date the bags so your friend will know what day the bag was started.

Baking Instructions

1. Prehead oven to 325 degrees
2. To the remaining batter, add the following:
3 eggs
1 cup oil (you can replace this with an equal amount of applesauce, it works nicely)
1/2 c milk
1 c sugar
2 c flour
2 t cinnamon
1 1/2 t baking powder
1/2 t vanilla
1/2 t baking soda
1/2 t salt
1 large box instant vanilla pudding (use different flavors for different breads: lemon, chocolate, etc.)
Optional: add 1 cup raisins or chopped nuts

3. Grease or spray with Pam 2 loaf pans. Mix 1/2 cup sugar and 1 1/2 t cinnamon. Dust the bottom of the pans with 1/2 sugar mixture.
4. Pour batter into 2 loaf pans. Sprinkle remaining sugar mix over top.
5. Bake for 1 hour. Cool until bread loosens from sides.

Cheesy Potato Cassarole

2 pounds hash browns
1/2 cup melted butter
1 tsp salt
1/4 tsp pepper
1 cove of garlic minced
1/2 cup chopped onion
1 can cream of mushroom soup (I use the low sodium one)
1 pt sour cream
2 cups grated cheddar cheese
Topping
2 cups crushed corn flakes
1/4 cup melted butter

Directions
Mix all ingredients together in 9x13 pan that's greased.
Mix topping ingredients together and sprinkle over potato mixture.
Bake about 45 minutes at 350 or until golden brown