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Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.
2 to 3 Tbles butter
Make white sauce using butter (let melt), flour, and milk. Heat to a low simmer, add eggs, Parmesan cheese, and your choice of added flavor (bacon, ham, broccoli). Simmer 15 to 30 minutes, adding extra milk if needed, if it gets too thick. Add sour cream before serving, heat until sour cream is warm. Don’t boil. Serve over cooked spaghetti.
NEW POTATO CASSEROLE
2 ½ pounds new potatoes
Boil new potatoes until tender, about 15 minutes. Remove from pan and thinly slice, leaving skins on. Layer in a baking dish with the cheese and onions. Cover with cheese and melted butter. Sprinkle with paprika. Bake at 350 degrees for 20 minutes.