Being a lover of asparagus, I had to post this recipe by my colleague Janice DuPlantis of Bedrock Press. I haven’t posted any of her recipes in a while, and it’s time. Janice is a veritable gold mine of creative and tasty recipes, and I have no qualms whatsoever of posting her things here. If you are not a subscriber to her ezines, you are missing out on a lot…

I prefer this with ham, because I feel it helps bring out the delicate flavor of the asparagus. Either way, it is a joy to fix, and a joy to eat…

Peace,

Charlie~

Pasta with Asparagus & Prosciutto

1 (16-oz.) pkg. bow tie pasta
1-1/2 c. heavy whipping cream
1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
3 T. water
1/2 c. shredded Parmesan cheese
6 oz. thinly sliced prosciutto or thinly sliced deli ham,
cut into strips

Cook pasta according to package directions. Meanwhile, bring
cream to a boil in a small saucepan over medium heat. Reduce
heat to low and simmer, uncovered’ until slightly thickened
(6 to 7 minutes); remove from heat. Place asparagus and water
in a microwave-safe dish. Cover dish and microwave on high
until crisp-tender (3 to 4 minutes). Remove asparagus from
microwave and drain. Place well-drained cooked pasta in a
large serving bowl. Add cream, asparagus, Parmesan cheese
and prosciutto; toss to coat. Yields 4 to 6 servings.

Janice Faulk Duplantis, author and publisher, currently maintains a website that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit Bedrock Press at http://www.bedrockpress.com/ to see all it has to offer. In addition to writing syndicated culinary articles, Janice publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

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I’ve been staying with my son and his lovely wife for the past two weeks, enjoying their spacious yard and pleasant company. Nick & Sara don’t like to cook, so I am having a good time feeding them. Nick is a picky eater, and when I told him the casserole I planed on making for them had lima beans in it, he turned up his nose. I don’t think Sara was overly impressed, either…

To be honest, I had the same reaction when I first saw this recipe. The combo of so many different kinds of beans, along with the maple syrup and brown sugar, rather turned me off. Believe me when I say I am glad I took the plunge and tried it. I think you will enjoy this as much as we did. The recipe got rave reviews from both Sara & Nick…

Enjoy…

Peace,

Charlie~

2# lean ground beef (LEAN!)
2 c. chopped onion
1 c. chopped celery
1 can cream of tomato soup, undiluted
1 can (6 oz) tomato paste
1/2 c. ketchup
1 can green beans (16oz), drained
1 can lima beans (16 oz.), drained
1 can wax beans (16 oz), drained
1 can red kidney beans (16 oz), undrained
1 can pork-n-beans (16 oz), undrained
1/2 c. packed brown sugar (I used 1/4 c)
2 T. prepared mustard
1/4 c. real maple syrup (optional)

In large dutch oven, brown beef. Drain fat.
In same pan, add onion & celery; cook til tender. Add drained ground beef.
Stir in soup, tomato paste, & ketchup; simmer 15-20 min.
Add all remaining ingredients; stir well.
Bake uncovered at 350 degrees for one hour.

NOTE: The 2nd time I made it, I didn’t bake it. Just made it on
the stove, like chili. I suggest you bake it as directed the first time.

Good topped with sour cream and shredded cheddar.

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Please welcome to this world Ava Jean Lockhart, born June 6th at 3:15 AM She weighed in at 9 pounds, 4 ounces, and was 16 1/2 inches long. Mother & daughter are doing well. Here is my son Nathan and his new bundle of joy….

Welcome Ava to the world…

Peace,

Charlie~

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