March Recipes #2

BROWN SODA BREAD (1 loaf/may be doubled)
4 cups of whole wheat flour mixed with white flour
I mix & match with whatever flours I have on hand
1 teaspoons salt
1 teaspoons baking soda
1 ½ cups buttermilk

Mix dry ingredients together. Make a well in the center and pour in half the buttermilk.
Carefully mix in the dry ingredients, adding enough buttermilk to make a soft dough. (You may need more or less than 1 1/2 cups)
Gently and quickly combine the bread. Turn the dough out onto a floured surface and quickly shape loaf into a circle. Place into a 7-inch greased pie plate, cut a deep cross on the top with a knife. Bake at 450F degrees for 15 minutes. Reduce heat to 400 and bake for an additional 25 minutes, or until the bread is done. The bread should be lightly browned and sound hollow when tapped on the bottom. Turn out onto a rack when cool.
Variations: Change flavor and texture by varying the flours used. Add currents or raisins. Place a couple slices of bacon across the top of the bread over the cuts on top of the loaf prior to baking.

ASPARAGUS CREAM SOUP Makes around 8 cups
2 packages (10 oz. each) frozen cut-up asparagus (I use fresh and steam it until tender)
1 3/4 cups water
1 cup dairy sour cream
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoon chicken boullion (dry)
Salt & pepper to taste
3 cups milk

In 2-quart saucepan place asparagus and water; cover and bring to a steam. Reduce heat; simmer until tender. Purée asparagus with cooking liquid; blend in sour cream; set aside.

In 3-quart saucepan melt butter; blend in flour, salt, chicken stock base and pepper. Remove from heat; gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Stir in asparagus mixture. Heat to serving temperature.

SHRIMP AND ASPARAGUS PASTA TOSS
6 oz uncooked pasta (original recipe called for Angel Hair pasta – I use anything on hand!)

Sauce:
2 tbsp. margarine or butter
2 tbsp. flour
1 tsp. chicken-flavor instant bouillon
1-1/2 c. milk PLUS 1/4 c. mild white wine
2 oz. (1/2 c.) shredded Swiss cheese
1/2 c. grated Parmesan cheese
1/2 lb. cooked shrimp
8 oz. (18 spears) fresh cooked asparagus, cut into 1-inch pieces
2 oz. fresh mushrooms

Cook pasta according to directions. Drain; rinse, keep warm. Melt margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk & wine; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Stir in shrimp, asparagus and mushrooms; cook until thoroughly heated. Serve over cooked pasta. Serves 4.

SHRIMP WITH GARLIC
1 tablespoon extra virgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
Salt to taste
Chopped fresh parsley and sliced lemon for garnish

Heat oil in a large skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.