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Featured Articles

Fall Color Report

Somethin' Good is Always Cookin'

Crunchy Honey Mustard Tilapia

4 *tilapia fillets (4-5 oz. each)
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons soy sauce
2 teaspoons grated orange rind (or lemon rind)
¾ cup lightly crushed cornflakes
½ teaspoon white pepper
2 tablespoons melted butter
1 teaspoon chopped fresh parsley

Heat oven to 350°F. Lightly oil an 8x8-inch glass baking dish.
In a small bowl, whisk together honey, mustard, soy sauce and grated orange rind. Using a pastry brush, slather both sides of the tilapia fillets with the mixture.
Mix cornflakes and white pepper in a pie plate. Press each fillet in the crumbs, coating well on both sides. Place the fish in prepared pan and drizzle each fillet with melted butter. Bake 18–20 minutes, just until fish can be flaked.
Remove from oven and sprinkle with fresh parsley. Serves four.

Parmesan Toast Rounds

1 cup mayonnaise
½ cup Parmesan cheese
1 small onion, finely chopped
Optional: chopped mushrooms or artichoke hearts
30 bread rounds

Toast bread rounds briefly on both sides. Mix mayonnaise, Parmesan cheese and onion (and mushrooms or artichoke hearts, if adding those). Spread mixture on bread rounds. Broil until lightly browned.
Makes approximately 30 rounds.

Sent in by Doris Ringstrom from Grayslake, IL.

Drusilla's Health and Wellness Recipe
Easy Baked Asparagus with Lemon

1½ pounds fresh asparagus, washed and trimmed
2 tablespoons olive oil
½ teaspoon sea salt or kosher salt, serve with more if desired
freshly ground black pepper
½ lemon, cut into 4 wedges

Preheat your oven to 425°F.
Wash and trim the asparagus. To trim: Bend 1 asparagus stem and allow end to break off at its natural breaking point. Line up the tip end next to the remaining stalks. Trim them to the broken asparagus’s length. Compost the woody ends.
Place the asparagus in a plastic bag. Add olive oil, salt and pepper. Close the bag and gently massage until all the asparagus is coated with oil.
Lay the asparagus out on a rimmed sheet pan. Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp. Check for desired doneness by piecing with a sharp knife tip. Bake 5 minutes longer if desired or for very thick stalks. Serve with lemon wedge. Drizzle with lemon juice. Makes 4 servings.

Cooking Tips

Peppers with three bumps on the bottom are sweeter and better for eating. Peppers with four bumps on the bottom are firmer and better for cooking.

Reheat pizza ~ Heat up leftover pizza in a nonstick skillet on top of the stove. Set heat to medium-low and heat until warm. This keeps the crust crispy. No soggy microwave pizza.

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