BOL Food Recipes

Servings: 4 Servings
Category: Appetizer
Ingredients

• 1 Bunch asparagus
• 1/2 ts Sugar
• 1 1/2 tb Soy sauce
• 3 dr Sesame oil; more or less

Directions
1. Using a rolling cut, slice asparagus in 1-1/2 inch sections. Discard tough white ends. 2. Parboil 2 minutes. Then transfer to a bowl. 3. Mix sugar, soy sauce and sesame oil. Add to bowl and toss. Refrigerate, covered, only to chill (about 20 minutes). VARIATIONS: In step 2, add to parboiled asparagus, 2/3 cup cooked chicken, thinly sliced. Omit sugar from dressing. In step 3, add 4 to 5 drops hot sauce. (Do not refrigerate.) Serve at once, topped with 1 teaspoon red ginger, minced. From , ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 4 Servings
Category: Appetizers | Salads | Vegetables | Cheese | Low-fat/low
Ingredients

• 28 Asparagus spears — trimmed
• 1/2 c Nonfat yogurt
• 1 tb Blue cheese — crumbled
• 1/4 c Lemon juice
• 1 tb Chives
• 1 Clove garlic — peeled and
• Minced
• 2 Tomatoes — cored and
• Wedged
• Salt and pepper — to taste
• 1/2 c Fennel

Directions
Bring water to the boil in the bottom of a steamer. Fit the baket into the steamer. Steam the asparagus over medium high heat for about 6 minutes, until bright green and tender. Remove the steamer from the heat and let the asparagus cool. Combine the yogurt and blue cheese in a small saucepan. Warm over low heat for 1 to 2 minutes, whisking constantly, just until the blue cheese has melted. Remove the pan from the heat and whisk in the lemon juice, chives and garlic. Arrange the asparagus in the centrer of a serving plate and ring with the tomato wedges. Drizzle the yogurt dressing over the asparagus. Sprinkle with the salt and pepper and garnish with the fennel. Recipe By : Rosie Daley from “In the Kitchen with Rosie” From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 8 Servings
Category: Appetizers | Salads | Vegetables | Microwave
Ingredients

• 3 cn Whole green asparagus,17 oz
• Each, vertically packed
• Lettuce leaves
• Homemade mayonnaise, or
• Commercial mayonnaise
• -thinned with
• Light cream
• 2 Hard cooked eggs, sieved

Directions
1. Drain asparagus, trying to keep spears whole. 2 Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a vegetable bowl. 3. Place a spoonful of mayonnaise over asparagus. 4. Garnish with hard cooked egg. 5. Chill before serving. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 12 Servings
Category: Appetizers | Eggs/cheese | Freezes wel | Vegetables
Ingredients

• 4 oz Blue Cheese
• 4 oz Roquefort Cheese
• 8 oz Cream Cheese
• 1 Egg
• 1 tb Mayonnaise
• 2 cn Asparagus Spears
• 40 Pieces Sandwich Bread, crust
• -removed
• 1 Stick Margarine
• Paprika, as desired

Directions
Mix cheeses, egg and mayonnaise with an electric mixer. Flatten each piece of bread with a rolling pin until almost paper thin. Spread cheese mixture on each side, lay one spear of asparagus on each piece, and roll up. Melt the margarine and add paprika for color. Dip each roll in the margarine, and place on an ungreased cookie sheet. Bake at 350?for 15 minutes. Serves: 10 to 12 as an hors d’oeuvre. Can be frozen and reheated. Source: Mountain Measures–Junior League of Charleston, WV ed. 1974 Recipe by: Mrs. Charles Q. Gage Posted to MC-Recipe Digest V1 #610 by Bill Spalding on May 13, 1997

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Servings: 12 Servings
Category: Appetizers
Ingredients

• 1 Can Asparagus
• 1 Loaf Bread *
• 4 oz Bleu Cheese
• 1 ts Worcestershire Sauce
• 1 Beaten Egg
• 8 oz Cream Cheese
• Garlic Powder To Taste
• Pepper To Taste

Directions
* Remove crusts and flatten each slice. Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread – place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min.– at 350 degrees. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 48 Servings
Category: Appetizers | Asparagus | Cheese | Ham | Bobbie – no
Ingredients

• 16 Fresh asparagus spears;
• -trimmed
• 3 tb Dijon mustard
• 16 Thin slices ham; fully
• -cooked
• 16 sl Swiss cheese; process
• 2 Eggs; beaten
• 1 c Dry bread crumbs
• Cooking oil

Directions
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well. Srpead about 1 teaspoon of mustard on each ham slice. Top with one slice of cheese. Place an asparagus spear at one end (Trim to fit, if needed) . Roll up each ham sliced tightly, secure with three toothpicks. Dip ham roll in egg, then roll in bread crumbs. In an electric skilet, heat 1 inch oil to 350 F. Fry rolls a few at a time, until golden brown, about 3-4 minutes. Drain on paper towels; keep warm. Cut each roll between the toothpicks into three pieces. Yield: 4 dozen. MC formatting by bobbi744@sojourn.com NOTES : Submitted to magazine by Nancy Ingersol, Midlothian, Illinois. Recipe by: Taste of Home Magazine, April/May, ’97, p. 30 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart on Oct 01, 1997

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Servings: 8 Servings
Category: Appetizers | Snacks
Ingredients

• 1 lb Fresh asparagus; trimmed
• 12 oz Light sour cream; divided
• 8 oz Light cream cheese; softened
• 1 Envelope unflavored gelatin
• 1 c Low-fat ham; fully cooked,
• -finely chopped
• 1 tb Chives; chopped
• 1/8 ts Pepper
• Additional ham and
• -asparagus; optional
• Assorted reduce-fat crackers

Directions
Seeing I haven’t posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Cook asparagus in a small amount of water until tender. Drain, reserving 1/4 cup liquid. Cool. Puree asparagus until smooth. Add 1 cup sour cream and the cream cheese; blend well. In a saucepan, combine gelatin and reserved liquid; heat slowly until the gelatin is dissolved. Remove from the heat; stir in the asparagus mixture, ham, chives and pepper. Pour into a 1-quart round-bottom bowl coated with nonstick cooking spray. Cover and chill until set, about 6 hours. Unmold onto a plate and spread with reserved sour cream. Garnish with additional ham and asparagus if desired. Serve with crackers. Serving Size: 1/8 recipe Calories: 153, Total Fat: 9gm, Calories from Fat: 55%, Saturated Fat: 3gm, Cholesterol: 3gm, Sodium: 429mg, Carbohydrate: 6gm, Protein: 11gm NOTES : the first time I made this spread was for a potluck get-together. It received such great comments that I’ve been making it ever since. The asparagus and ham pair nicely with smooth sour cream and cream cheese. Recipe by: Linda Stotts, Lowell, Ohio Posted to recipelu-digest Volume 01 Number 419 by “Dorothy Tapping” on Dec 30, 1997

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Servings: 2 Servings
Category: Appetizer
Ingredients

• 1/2 lb Asparagus
• 1 tb Water
• 1 c Fresh squeezed orange juice
• 3 tb Lite soy sauce
• 1 Clove garlic; smashed flat
• -and minced
• 1 ts Grated orange rind

Directions
From: “Tina D. Bell” Date: Wed, 17 Jul 1996 18:24:57 -0700 (PDT) Linkname: FAT-FREE COOKING’S EASY WITH A MICROWAVE, URL: http://www.myvillage.com/2consum/23food/23021g2.htm Break off the tough lower end of each stalk of asparagus. Wash and cut stalks into 1 inch pieces. Place asparagus and water in a microwave safe container. Cover and microwave on high for 4 to 5 minutes. Let stand 5 minutes. Drain excess water out of container. Pour juice and soy sauce over asparagus, add garlic and stir. Marinate for at least one hour. Strain off marinade and use as salad dressing, if desired. Arrange asparagus on a serving dish and garnish with grated orange rind. Serve at room temperature or chill. Serves two. Digest eat-lf.v096.n099 From the EAT-LF recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

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Servings: 15 Servings
Category: Appetizers
Ingredients

• 20 sl Thin white bread
• 4 oz Blue cheese
• 8 oz Cream cheese
• 1 Egg
• 20 Spears canned asparagus
• - drained
• 1/2 c Melted butter

Directions
Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg to a workable consistency and spread evenly on each slice of bread. Place an asparagus spear on each slice and roll up. Dip in melted butter to coat thoroughly. Place on cookie sheet and freeze. When firmly frozen, slice into bite size pieces. (If freezing for a future date, place bite size pieces in a freezer bag – do not defrost to cook) Place on cookie sheet and bake at 400 F for 20 min. Recipe By : The Junior League of Portland, Maine From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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Servings: 4 Servings
Category: Appetizers | Seafood
Ingredients

• 1 c Mayonnaise
• 1 tb Lemon juice – fresh
• 1 1/2 ts Tomato paste
• 1 1/2 ts Shallot – minced
• 1/2 ts Dijon mustard
• 1/4 ts Pepper
• 1 lb Asparagus – trimmed
• 8 oz Crabmeat – cooked
• 4 lg Boston lettuce leaves – or
• -butter lettuce leaves

Directions
Calories per serving: Number of Servings: 4 Fat grams per serving: : Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead.) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Bon Appetit, April, 1991. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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