Roasted Asparagus
1 1/2 pounds fresh asparagus, trimmed
1 1/2 cups grape tomatoes, halved
3 tablespoons pine nuts
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
1 teaspoon grated lemon peel
Preheat oven to 400º. Put asparagus, tomatoes and pine nuts on foiled lined cookie sheet pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat.
Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and lemon juice; sprinkle with cheese and lemon peel. Toss to combine.
Makes 8 servings.
Ham Scones with Pecan Butter
1/2 cup butter, softened
2 tablespoons maple syrup
3 tablespoons finely chopped pecans, toasted
2 cups Original Bisquick® mix
2 tablespoons sugar
1/8 teaspoon pepper
3/4 cup chopped cooked ham
1 1/4 cups whipping cream
Mix butter, syrup, and pecans. On sheet of cooking parchment paper, roll butter mixture into 4-inch log. Refrigerate until firm, about 30 minutes.
Heat oven to 425º. Lightly spray cookie sheet with cooking spray. In large bowl, stir together Bisquick mix, sugar and pepper. Stir in ham. Add whipping cream, stir until mixture is moistened.
On lightly floured surface knead dough lightly 4 -5 times. Pat dough into 8-inch round on cookie sheet. Cut dough into 8 wedges but do not separate wedges. Bake 14 to 18 minutes or until light golden brown. Cut chilled butter log into 1/2 inch slices.
Serve scones warm with butter.
Makes 8 servings.
Seafood Lasagna
3/4 cup chopped onion
2 tablespoons butter
1 (8 oz.) package cream cheese,
1-1/2 cups (12 oz.) small-curd cottage cheese
1 egg, beaten
2 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 can cream of shrimp soup, undiluted
1 can cream of mushroom soup
1/2 cup chicken broth
1/2 cup milk
2 packages(8 oz. each) imitation crabmeat, flaked
1 can (6 oz.) small shrimp, rinsed and drained
9 lasagna noodles, cooked and drained
1/2 cup grated Parmesan cheese
3/4 cup shredded Monterey Jack cheese
Saute onion in butter until tender. Reduce heat. Add cream cheese, cook and stir until melted and smooth. Stir in cottage cheese, egg, basil, salt and pepper. Remove from the heat and set aside. In a bowl, combine the soup, broth, milk, crab and shrimp.
Arrange three noodles in a greased 9 x 13 inch pan. Spread with a third of cottage cheese mixture and a third of the seafood mixture. Repeat layers twice. Sprinkle with Parmesan cheese.
Cover and bake at 350º for 40 minutes. Uncover; sprinkle with the Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted and lasagna is bubbly. Let stand for 15 minutes before serving. Yield: 12 servings.
