Category Archives: Vegetables
I know.. I know. You LOVE fresh asparagus, and I do, too! However, if there is no fresh asparagus to be found and you are craving the stuff, then canned will do in a pinch. My Mom was not known to prepare anything “green” when it came to vegetables. Growing up in the 50’s, I don’t think I ever tasted a good green bean, fresh asparagus, spinach, broccoli or brussel sprout until I was well past the age of 30. Don’t get me wrong. We had plenty of good food to eat in our home, but the green stuff wasn’t one of them..EXCEPT for Holidays and Mom would break down and make this…
1 or 2 cans of Asparagus (preferably tips), drained
1 can Cream of Mushroom Soup
3/4 Sleeve of Ritz Crackers, crushed
2 to 3 hard boiled eggs
Shredded Cheese, optional
In a 2 qt covered casserole dish, begin layering ingredients with the asparagus first, then soup, then sliced egg, then layer of crushed crackers, ending with the crackers last. Spread a layer of shredded cheese over the mixture and bake in a 350 degree oven for around 30 to 35 minutes until hot and bubbly.
**TESTED AND APPROVED BY BOYD STREET KITCHEN
Note: Other ideas to use canned asparagus would be to add to a fresh salad or drizzle with olive oil, Italian bread crumbs and Parmesan Cheese and bake til hot and bubbly.
When tomatoes and corn are in season, nothing could be better than mixing these two ingredients. Can’t wait to try the Corn and Tomato Pie recipe by ClosetCooking.
Corn and Tomato Pie
Servings: makes 6+ servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 1/2 cups corn, about 3 ears
- 1 1/2 pounds beefsteak tomatoes, about 4 medium, diced
- 4 strips bacon, cut into small pieces and cooked (optional)
- 1/4 cup mayonnaise or sour cream
- 2 green onions, sliced
- 1 handful basil, chopped
- 1 1/2 cups cheddar cheese, grated
- 1/4 teaspoon cayenne
- salt and pepper to taste
- 2 pie crusts pastry or biscuit
- 1 tablespoon butter, melted
- Mix the corn, tomatoes, bacon, mayo, green onions, basil, cheddar cheese and cayenne and season with salt and pepper.
- Fit one of the pie crusts into a 9 inch pie plate, pour in the corn and tomato mixture and fit the remaining pie crust on top folding it over the edges of the bottom one and crimping to seal in the juices.
- Brush top of the pie with butter and cut 3-4 1-2 inch slits in the crust to let out the steam.
- Bake in a preheated 350F oven until the top is golden brown and the filling is bubbling, about 30-40 minutes.