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Unroll crescent rolls, press dough into an ungreased 15x10 - inch jellyroll pan, pressing to seal perforations. Bake on lower oven rack at 375 degrees for 6 to 8 minutes, or until lightly browned.
Melt butter in a skillet over medium high heat; add onion, and saute 5 minutes. Add minced garlic; saute 2 minutes. Snap off tough ends of asparagus. Cut asparagus into 1-inch pieces and reserve tips. Add asparagus pieces to skillet; saute 4 to 6 minutes or until crisp-tenter. Add pepper and asparagus tips; saute 1 to 2 minutes or until tender.
Spoon asparagus mixture onto prepared crust; sprinkle with cheeses. Bake asparagus mixture on lower oven rack at 375 degrees for 6 to 8 minutes. Cut into squares. Prep: 20 minutes, cook, 15 minutes and bake 16 minutes.
Ellie Wells, Lakeland, FL.
As published in Southern Living 2002 Annual Recipes.
Mix the crumbled bacon, mayo, green onions and garlic powder. Spread on rye bread, top with a slice of tomato. Bake at 350º for about 15 minutes.
Original recipe of Mary Ellen Westrich. Shared by her niece, Jill Piccolino, Palatine, IL. Senior Connection, December 2010.
Soak beans overnight. Replace water, salt to taste. Bring to a boil and simmer until beans are soft. Mash beans lightly and place them in a serving dish. Pour olive oil on top. Add other ingredients to taste, mixing them in. Spread on crackers.
In a medium saucepan, working over medium high heat, combine apples, sweetened dried cranberries, and cran-apple juice concentrate. Cook apples into a chunky sauce, about 10 minutes. Remove cran-apple sauce from heat and let it settle.
Can be served warm or cold. Great with turkey, on sandwiches or over cream cheese as an appetizer.
U of I Extension's Drusilla Banks.
Soak thinly sliced cucumbers with skin on in salted water (4 teaspoons salt to 1 cup water) for 2 hours. Drain. Add remaining ingredients and stir to dissolve. Freeze in containers. Can be defrosted and eaten at any time. Great recipe to use up the abundant cucumbers from your summer garden.
Preheat the oven to 375 degrees. In a medium bowl, beat the eggs, egg whites, salt, pepper and water.
Heat the oil in a medium nonstick skillet with an oven proof handle over medium-low heat. Add the artichoke hearts, scallions, and Italian herb seasoning; cook, stirring occasionally, until softened, about 5 minutes. Stir in potatoes.
Add the egg mixture and cook stirring until the eggs just begin to set, about two minutes. If necessary, evenly distribute the vegetables in the pan and cook, without stirring, until the eggs are almost set, 5-6 minutes. Transfer the skillet to the oven and bake until the eggs are completely set in the center, 5-6 minutes. Invert and cut into 4 wedges. Makes 4 servings.
Per Serving (1 wedge): 157 Cal, 4 g Fat, 1 g Sat Fat, 0 g Trans Fat, 16 mg Chol, 496 mg Sod, 20 g Carb, 2 g Fib, 10 g Prot, 34 mg Calc. POINTS value: 3.
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
Combine and toss all ingredients except vinegar, oil and lime juice. Mix vinegar, oil and lime juice in a small bowl. Add to other ingredients and stir. Refrigerate for one hour or serve at room temperature.
Nutrition facts: Serving size ¼ cup; 15 calories, 0 grams fat, 0 mg sodium, 3 grams carbohydrate, 15% DV for vitamin C, and 4% vitamin A.