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Cavotta's Garden Center |
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Recipes Jalapeno Salsa Ingredients: 1 tb Olive oil Instructions: In
med. sized skillet, heat the oil. Add the jalapenos, garlic and onion. Sauté until the onion is soft, but not browned,
3-5 min. Add the tomatoes and cook until the tomatoes are quite soft, about 5 min. Add the remaining ingredients and cook
for a few minutes more to give the flavors a chance to "marry". Add salt to taste if needed. Let the salsa stand
for at least 30 min. Stir well before serving. Asparagus Casserole 2 T. flour 1/2 tsp. salt 1/8 tsp. pepper 2 c. milk 2 lbs. fresh
asparagus, cooked 1/4 c. cracker
crumbs 4 eggs, hard-boiled 2 T. butter, melted Instructions: Melt 2 T. butter. Blend in flour, salt and pepper. Add
milk, stirring constantly until mixture thickens. Arrange half of the asparagus on the bottom of an 8x8x2 inch baking dish.
Slice hard-boiled eggs and layer all on top of asparagus in baking dish. Top with half of the white sauce. Layer remaining
asparagus and then remaining white sauce. Toss cracker crumbs in 2 T. melted butter and sprinkle over casserole. Bake for
30 minutes.
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