Creamed Ham and Asparagus
Linda Hartline, Marietta, Ohio

1 pound fresh or frozen asparagus, cut into 1 inch pieces
1 tablespoon cornstarch
1½ cups milk, divided
2 tablespoons butter or margarine
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried parsley flakes
1½ pounds fully cooked ham, cubed
3 hard-cooked eggs, chopped
2 cups (8 ounces) shredded cheddar cheese
Toast points or biscuits

In a saucepan, cook asparagus in a small amount of water until tender; drain and set aside.  In a medium saucepan, mix cornstarch and 2 tablespoons milk.  Add butter, salt, pepper and remaining milk; cook and stir over medium heat until thickened and bubbly.  Add parsley, ham, eggs, cheese and asparagus; cook and stir over low heat until ham is warmed and cheese is melted.  Serve over toast points or biscuits.

Yield:  4 – 6 servings.

Broccoli Swimming in Orange Butter

The thing about broccoli is that it holds all the sauce in its branches. So, it’s just one terrific vehicle for whatever sauce you really like.

1 lb broccoli

Sauce:
4 T fresh orange juice
1 T tarragon vinegar (no tarragon? <shrugs> use any vinegar and surprise yourself)
½ cup unsalted butter
2-3 T hot vegetable stock (the water from cooking the broccoli)

Cut the broccoli into like-sized pieces and steam or cook in boiling water for 8-10 minutes, until bright green and yummy-looking.
Make the sauce by putting orange juice, vinegar, salt and pepper to a  boil and boil rapidly until reduced to about a tablespoon.
Remove the concoction from heat and whisk in butter one piece at a time until the sauce gets smooth and creamy. If it gets too think, just reheat slightly for a second.
Gradually beat in enough stock to make the sauce pouring consistency. Pour over the broccoli and serve warm. Yikes that’s good.

Grilled Red Potatoes
By Beth Nudelman

Small red potatoes
Fresh garlic
Fresh dill (optional)
Olive oil

Wash potatoes. Pour olive oil (about ¼ cup) into disposable pie tin or tin-foil lined pan for grill (or inside oven).
Roll potatoes in oil.  Top with fresh minced garlic.  Cover with foil and cook 30-45 minutes.  Uncover and turn potatoes as they brown on the bottom.  Keep cooking until fork soft and as browned as you like!  Add fresh dill just 10 -15 minutes of cooking.