Asparagus Strata
Ethel Pressel, New Oxford, Pennsylvania

12 slices white bread
12 ounces sharp process cheese, diced
1½ pounds fresh asparagus, trimmed
2 cups diced cooked ham
6 eggs
3 cups milk
2 tablespoons minced onion
½ teaspoon salt
¼ teaspoon dry mustard

Using a doughnut cutter, cut 12 circles and holes from bread; set aside.  Tear remaining bread in pieces and place in a greased 13 in. x 9 in. x 2 in. baking pan.  Layer cheese, asparagus and ham over torn bread; arrange bread circles and holes on top.  Lightly beat eggs with milk.  Add onion, salt, and mustard; mix well.  Pour egg mixture over bread circles and holes.  Cover and refrigerate at least 6 hours or overnight.  Bake, uncovered, at 325º for 55 minutes or until top is light golden brown.  Let stand 10 minutes before serving.

Yield:  6 – 8 servings

Asparagus, Chicken, Wild Rice Casserole
Mary Drache, Roseville, Minnesota

1 cup uncooked wild rice, rinsed
2 cups chicken broth
1 can (4 ounces) mushrooms with liquid
2 tablespoons butter or margarine
6 boneless chicken breast halves
½package onion soup mix
1 can (10 ¾ ounces) cream of mushroom soup, undiluted
1½pounds fresh asparagus, trimmed
¼ cup butter or margarine, melted
Paprika

Spread rice in a 7 in. x 11 in. baking pan.  Add the chicken broth and mushrooms; dot with 2 tablespoons butter.  Place chicken breasts in the center of the baking dish; sprinkle with the onion soup mix.  Spoon mushroom soup over all.  Bake, uncovered, at 350º for 1 hour.  Arrange asparagus around outer edges of baking dish; brush with melted butter and sprinkle with paprika.  Bake 15 – 20 minutes more or until asparagus is tender.

Yield:  6 servings

Creamy Asparagus Chowder
Shirley Beachum, Shelby, Michigan

¼ cup butter or margarine
2 medium onions, chopped
2 cups chopped celery
1 garlic clove, minced
½ cup all-purpose flour
1 large potato, peeled and cut into ½ inch cubes
4 cups milk
4 cups chicken broth
½ teaspoon dried thyme
½teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

In a Dutch oven, melt butter; sauté onions, celery and garlic until tender.  Stir in flour.  Add potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20 – 30 minutes.  Add asparagus, salt and pepper; heat through.  To serve, sprinkle with almonds, cheese and the chopped tomato.

Yield:  about 2½ quarts

Asparagus Quiche
Edna Hoffman, Hebron, Indiana

1 unbaked pie shell (9 inches)
½ pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon all-purpose flour
2 cups (8 ounces) shredded Swiss cheese
3 eggs, beaten
1 cup half-and-half
½ teaspoon salt
¼ teaspoon basil
⅛ teaspoon cayenne pepper

Bake crust at 425º for 6 – 7 minutes.  Remove from oven and set aside.  Remove from oven and set aside.  Cook the asparagus spears in a small amount of water until tender.  Drain and cool.  Reserve 3 whole spears for garnish; slice the remaining spears into ½ inch pieces.  Toss together the asparagus pieces, onions, and flour.  Spread asparagus mixture into crust; sprinkle with cheese.

Whisk together eggs, cream, salt, basil and cayenne pepper.  Pour into crust.  Bake at 325º for 25 minutes.  Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling.  Bake 5 – 10 minutes longer or until a knife inserted in center comes out clean.  Let stand 10 minutes before cutting.

Yield:  6 servings.

Ham and Asparagus AuGratin
Dorothy Pritchett, Wills Point, Texas

6 slices baked ham
24 asparagus spears, cooked and drained
2 eggs
2 egg yolks
1½ cups heavy cream
Salt and pepper to taste
2 tablespoons shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Finely chopped fresh parsley, optional

Wrap each ham slice around 4 asparagus spears and place seam side down in a greased 7 in. x 11 in. baking pan.  Beat together eggs, yolks, cream, salt and pepper. Pour over ham rolls.  Bake at 350ºfor about 35 minutes or until top begins to brown and the top of a knife inserted in the egg mixture comes out clean.  Sprinkle with cheeses and parsley, if desired.  Serve immediately.

Yield:  4 – 6 servings.

Rhubarb Pork Chop Casserole
Jeanie Castor, Decatur, Illinois

4 pork loin chops (¾ inch thick)
1 tablespoon cooking oil
Salt and pepper to taste
2½ to 3 cups soft bread crumbs
3 cups sliced fresh or frozen rhubarb (1 inch pieces)
½ cup packed brown sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon

In a large skillet, brown pork chops in oil and season with salt and pepper.  Remove to a warm platter.  Mix ¼ cup pan drippings with bread crumbs.  Reserve ½ cup; sprinkle remaining crumbs into a 13 inch x 9 inch x 2 inch baking dish.  Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs.  Arrange pork chops on top.  Spoon remaining rhubarb mixture over chops.  Cover with foil and bake at 350º for 30 – 45 minutes.  Remove foil.  Sprinkle with reserved bread crumbs.  Bake 10 – 15 minutes longer or until chops test done.

Yield:  4 servings.

Stuffed Whole Cabbage
Wyn Jespersen, Suffield, Connecticut

Sauce:
1 can (28 ounces) tomatoes with liquid, cut up
1 can (5 ounces) tomato paste
1 garlic clove, minced
1½ teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
½ teaspoon salt

Filling:
1 pound ground beef
1 medium onion, chopped
1 large head cabbage (4 pounds)
¾ cup cooked rice
1 egg, beaten
1 teaspoon salt
½ teaspoon pepper
2¼ cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded
Parmesan cheese

Combine sauce ingredients; set aside.  In a skillet, cook beef and onion until meat is browned and onion is tender; remove from the heat and drain.  Leaving a 1 inch shell and the core intact, cut out and chop the inside of the cabbage.  To beef, add 1 cup chopped cabbage, 1 cup sauce, rice, egg, salt and pepper; mix well.  Spoon into cabbage shell.  Place 2 cups water, the remaining chopped cabbage and the remaining sauce in a Dutch oven; mix well.  Carefully add stuffed cabbage, meat side up.  Cover and bring to a boil.  Reduce heat; cover and simmer 1½ hours or until whole cabbage is tender.  Remove cabbage to a serving platter and keep warm.  Combine the cornstarch and remaining water; add to Dutch oven.  Bring to a boil, stirring constantly; boil for 2 minutes.  Pour over the cabbage; sprinkle with Parmesan cheese.  Cut into wedges to serve.

Yield:  8 servings