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

Baked Sweet Potato Fries

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper


Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears. (Soak in cold water for 20-30 minutes before continuing for crispy texture outside. Drain well and pat dry.) Place the potato spears on the sheet pan and toss with olive oil. Spread them in a single layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, then turn with a spatula or tongs. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with kosher salt and serve hot.

Corn Bread - Yeast

This is my recipe for Bread Machine Corn Bread. It is slightly sweet and rather dense for a yeast bread.

1 egg
plus enough water to equal 1 cup
3 cups bread flour
1/2 c corn meal (not mix)
1 t salt
2 T dry milk powder
3 T butter
1/3 c honey
1 3/4 t yeast

Place in the bread machine in the order listed. Use setting #3.

Note this is a recipe for my Mr. Coffee Bread Machine, which I love!

Caramelized Onion and Mushroom Soup

3 Tbs. olive oil
1 lb. yellow onions, thinly sliced
1 carrot, peeled and thinly sliced
1 celery stalk, thinly sliced
2 garlic cloves, crushed
1/4 cup plus 1 Tbs. Marsala wine
1 3/4 lb. cremini mushrooms, brushed clean and thinly sliced
1 bay leaf
7 cups low-sodium chicken stock
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
1 tsp. fresh lemon juice
1 country-style loaf, crusts removed, bread cut into 1/2-inch cubes
6 oz. Gruyère cheese, shredded

Directions:
In a 5 1/2-quart Dutch oven over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, until soft and caramelized, 25 to 30 minutes. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 6 minutes. Add the 1/4 cup Marsala and cook until evaporated, about 2 minutes. Add the mushrooms and cook until soft and the liquid evaporates, about 15 minutes. Add the bay leaf and stock, increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 20 to 25 minutes. Season the soup with salt and pepper. Remove the bay leaf and discard.

Working in batches, puree the soup in a blender until smooth. Add 1 Tbs. of the parsley, the lemon juice and the 1 Tbs. Marsala and stir to combine. Preheat a broiler. Place 6 ovenproof soup bowls on a baking sheet and ladle about 1 1/2 cups soup into each bowl. Top each with 4 or 5 bread cubes and sprinkle with about 1/4 cup cheese. Broil until the bread is lightly toasted and the cheese is bubbly and golden brown, 5 to 6 minutes. Sprinkle each serving with 1/2 tsp. parsley and serve immediately. Serves 6.

Zucchini Crisps

This is a great recipe for a low fat, light snack.

1 zucchini, sliced 1/3 inch thick
1 T olive oil
1/4 c freshly grated Parmesan cheese
1/4 c seasoned bread crumbs

Preheat the oven to 425. Toss the zucchini with the olive oil. Combine the grated cheese and bread crumbs in a bowl. Press the zucchini into the crumb mixture. Coat on both sides and place on a baking sheet that has been sprayed with cooking spray. If the mixture does not stick to the zucchini, then place about 1/2 t on the mixture on the baking sheet and top with zucchini. Add another 1/2 t to the top of the slice. Repeat with remaining zucchini. Bake for 20-25 minutes.