SPRING ASPARAGUS WITH SAUCE

I found another four recipe from Foster Family Farm.

SPRING ASPARAGUS WITH SAUCE
Ingredients:

1/4 cup of yogurt
1/2 teaspoon of honey
2 tablespoons of orange juice
2 tablespoons of lime juice
1/4 cup of minced shallots or green onions
1 tablespoon of chopped coriander or parsley
Salt and pepper to taste.

Steam asparagus for 3-4 min and place in a shallow bowl. Mix all ingredients in a bowl and pour over asparagus.

BUTTERNUT SQUASH WITH SAGE

Ingredients:

12 Tbsp of butter

12 lbs of butternut squash

1 1/2 cups of water

6 Tbsp of fresh sage

Melt butter in skillet over medium heat. Add peeled, seeded squash (cut into ¾” chunks). Season with salt and pepper. Cook tossing frequently until lightly browned (5-6 min). Add water and reduce heat to simmer. Cover and cook until squash is fork tender (8-10 min). Toss with sage.

BAKED SCALLOPED CAULIFLOWER (KRAFT KITCHENS)
Ingredients:

1 can (10 oz/284 mL) cream of celery soup, undiluted
1/2 cup (125 mL) KRAFT CALORIE-WISE Peppercorn Ranch Dressing
1 medium cauliflower, cut into flowerets
1/3 cup (75 mL) of KRAFT 100% Grated Parmesan Cheese
1/3 cup (75 mL) of soft bread crumbs

Mix soup and dressing in large glass bowl; add cauliflower tossing to coat. Place in lightly greased large shallow baking dish. Blend cheese and crumbs; sprinkle evenly over cauliflower. Bake, covered at 350°F (180°C) for 20 min; uncover and bake 10 min or until golden. Makes 4 servings.

STRAWBERRY RHUBARB COBBLER (THE MILK METHOD)

Ingredients:

1 pt. of strawberries, sliced

1 lb. of rhubarb, cut into 1” chunks (approx. 3 1/2 cups)

2 tbsp. of lemon juice

2/3 cups of sugar

1 tbsp. of butter, cut into bits

Topping:

1 1/3 cups of all purpose flower

2 tsp. of baking powder

3 tbsp. of brown sugar

1 tsp. of grated lemon rind

3 tbsp. of uncooked oatmeal

3 tbsp. of chopped walnuts (preferably toasted)

1 tsp. of cinnamon

1/3 cup of butter, cut into bits

1 cup of milk

2 tbsp. of icing sugar, sifted

Preheat oven to 400°F (200°C). Butter a 9”x9” baking dish. Combine strawberries, rhubarb, lemon juice, sugar and butter. Place in bottom of pan.

For the topping combine flour with baking powder, sugar, lemon rind, oatmeal, nuts and cinnamon. Cut in butter until it is in tiny bits. Sprinkle mixture with Milk. Stir together just until a heavy batter is formed. Drop batter by spoonfuls over top of the rhubarb.

Bake 35-40 min. Allow to cool before serving. Sprinkle with icing sugar. (Rhubarb mixture may be quite runny at first but will firm up slightly when cool).