4/5/2012 Featured Recipe 05 Apr 12

CROCKPOT ASPARAGUS CASSEROLE
- from “Rival Crock-pot Cooking” by Marilyn Neill

  • 2 – 10 oz. packages frozen asparagus spears, thawed
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 2 cups crushed saltine crackers, which is about 1 of the 4-paks that come in the box
  • 1 cup cubed process American cheese ( about 8 slices or an 8 oz. box of Velveeta)
  • 1 egg
  • 1 cup slivered almonds

In a large bowl, combine all the ingredients well. Pour into lightly greased crock pot. Cover and cook on high setting for 2-1/2 to 3 hours. After cooking, it may be held on low setting for up to 2 hours before serving. This serves 4-6. If you like, you can use 2 cans of asparagus pieces, drained, instead of the frozen kind.

PINEAPPLE COLESLAW

  • ¾ c. mayonnaise or coleslaw dressing
  • 2 T vinegar
  • 2 T sugar
  • 2 T milk
  • 1 bag of cabbage
  • Pineapple chunks
  • Apples and/or raisins , optional

Mix all the ingredients, and chill for at least an hour.

ALMOND CREAM CHEESE POUND CAKE

  • 1 pkg butter recipe golden cake mix
  • 1 pkg 8 oz. cream cheese, at room temp
  • 4 large eggs
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 t vanilla
  • 1 t almond extract

Mix everything together – then beat 2 minutes after that. Pour into a greased & floured Bundt pan or loaf pans. Bake at 350 for 35-40 min. or until done. Use a toothpick to check.