The Rural Voice, 1983-05, Page 49RURAL LIVING
down, on cookie sheet., Brush asparagus
tips and ends with melted butter. Bake in
oven 190°C (375°F) for 15 minutes. Baste
with remaining butter, once during
cooking time.
Combine mayonnaise, yogurt, mustard
and tarragon. To serve, spoon sauce over
crescents. Makes 8 crescents.
Asparagus Chicken Supper
1/2 cup uncooked pasta shells
2 green onions, sliced (1/4 cup)
10-12 mushrooms, sliced (1 cup)
6 tbsp butter
3 tbsp vegetable oil
3/4 pound boneless chicken
breasts (2 breasts) cut in slivers
1 pound asparagus
2 tbsp flour
1/4 cup Ontario white wine
1/4 cup milk
1/2 cup asparagus stock
1/8 tsp nutmeg
2 tbsp chopped parsley
Cook pasta shells in boiling salted
water for 8 to 10 minutes. Drain. Saute
green onions and mushrooms in 2 tbsp
butter and 2 tbsp oil for 5 minutes.
Remove to bowl. Add 1 tbsp more butter,
1 tbsp more oil and chicken to pan. Saute
chicken 8 to 10 minutes. Boil or steam
asparagus, drain and save 1/2 cup stock.
Keep asparagus warm on serving platter.
Remove cooked chicken to bowl with
green onions and mushrooms. Add 1
tbsp more butter to pan, 2 tbsp flour and
combine. Stir in wine, milk and aspara-
gus stock. Cook over medium heat until
thickened, about 5 minutes. Add pasta
shells, green onions, mushrooms and
chicken. Heat gently.
Melt remaining 2 tbsp butter, add
nutmeg, and pour over cooked aspara-
gus. Surround asparagus with pasta
mixture. Top with chopped parsley.
Makes 4 servings.
Solo Asparagus Omelet
1/4 pound asparagus
(5 stalks)
2 eggs
1 tbsp water
1 tbsp butter
1 green onion, sliced
salt, pepper
2 tbsp sour cream
Steam or boil asparagus. Drain. Beat
eggs and water together. Melt butter in
skillet, add egg mixture and cook until
partially set. Lay asparagus spears on
one half of mixture, sprinkle with green
onion, and salt and pepper to taste. Top
with sour cream. Fold remaining half
over top. Slide onto serving plate. Makes
1 omelet.
Asparagus with Tangy Cheese Sauce
1 pound asparagus
1 package cream cheese,
softened
1/4 cup half and half cream
2 tbsp chopped yellow cooking onion
1 tbsp grated Parmesan cheese
1 tbsp chopped parsley
1/4 tsp salt
1 hard cooked egg, grated or finely
chopped
Steam or boil asparagus, drain and
keep warm on serving platter. While
asparagus is cooking, combine cream
cheese, cream, onion, Parmesan cheese,
parsley and salt in blender. Blend until
smooth. Heat in small saucepan over
medium heat. Pour over cooked aspara-
gus. Top with hard cooked egg. Makes 4
servings.
Don't go through Blyth
without stopping at
Yvonne's for
Homemade
Hamburgers
Milkshakes
Ice Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 8:00 p.m.
Mon. to Fri.
8:00 a.m. - 8:00 p.m. Sat.
Closed on Sunday
Yvonne's Take -Out
At
the Sunoco Station,
in the centre of Blyth,
east side of Highway 4.
We have
* Roses
* Fruit Trees
* Evergreens
* Flowering Shrubs
* Broadleaf Evergreens
* Shade Trees
* Perennials
* Box Plants
For selection and quality
Fertilizer and sprays for complete
lawn and garden care.
Free advice to help landscape your
home.
Just bring measurements and pic-
tures.
LAKEWOOD NURSERY
Open Mon. - Sat.
9 a.m. to dusk
Sundays: noon 'til 6 p.m.
In the Spring
Highway 21
at St. Joseph's
Mike Miller
519-236-4479
CLINTON KLOMPEN FEEST
Clinton Community Park
May 20 and 21
Friday Evening: Program and Street Dance
7 p.m. to 12 p.m.
Concession Booths
Saturday: Parade at 1 p.m.
Program 2 p.m. to 5 p.m.
Concession Booths
Barbeque 5 p.m. to 8 p.m.
THE RURAL VOICE, MAY 1983 PG. 47