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By NORA SWEAT
As usual, the last week of the month brings recipe requests and recipes I have found that I think will be of interest to you.
The first recipe is from a former student who now lives in Arizona; we have gotten reacquainted on Facebook. She wasn’t sure where she found this recipe, but it is a favorite of her family's. She says she is very liberal with garlic salt and that this is a much more appealing on asparagus than the usual Hollandaise sauce.
She also added that with pot roast, she adds Hunts Garlic diced tomatoes instead of the usual mushroom soup packet. She noted you may need to use two cans, depending on the roast size. You can also throw a can of golden mushroom soup in with the tomatoes as well.
For those of you who need a chocolate fix occasionally, the second and third recipes are for you. The second recipe is such a fun thing and happens to be a dangerous recipe. The reason is this: all you need is five minutes and your microwave oven. This recipe is from a friend who is also a retired home economics teacher, Bonnie Claycomb from Bowling Green, and is called Chocolate Mug Cake. You'll find out why.
The third recipe, Milk Chocolate Pie, is from Prevention magazine.
Terri Norman Diehl, a former student, requested a recipe for watermelon jam, and I was able to find it online, so that is the fourth recipe this week.
Remember, if you have lost recipes or have one that you would like to share, let me know and I will do the work for you.
Nora Sweat is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at firstname.lastname@example.org or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.
Steam asparagus until tender, yet crisp. Transfer the asparagus to a frying pan; add olive oil, garlic salt, one tablespoon of butter, bacon bits and Garlic Almond Accents (normally used as a topping for salads). Cook until you can cut asparagus completely through, but don't overcook. Chocolate Mug Cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
1 teaspoon vanilla
1 large coffee mug (microwave oven safe)
Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla, and mix again. Put your mug in the microwave oven and cook for three minutes. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired. Milk Chocolate Pie
1 ready-made pie crust (9-inch diameter), baked and cooled
3 cups skim milk
3/4 cup cocoa
2/3 cup sugar or Splenda
1/4 cup cornstarch
2 tablespoons cornstarch
1/8 teaspoon salt
2 large eggs, beaten
1 cup milk chocolate chips
2 teaspoon pure vanilla extract
Non-dairy light whipped topping
Heat 1 1/2 cups of the milk in a heavy sauce-pan over medium heat. Meanwhile, in a mixing bowl, whisk together the cocoa, sugar or Splenda, cornstarch and salt. While whisking, gradually add the remaining 1 1/2 cups of cold milk and the eggs. Mix until smooth. When the milk in the saucepan is warm, add to the cocoa mixture. Whisk to combine. Pour the mixture into the saucepan. Cook over medium heat, stirring constantly for five to seven minutes or until thickened. Remove from the heat. Add the chocolate chips. Stir until the chocolate melts. Add the vanilla and mix. Pour into the pie crust. Cover and refrigerate for 1 to 2 hours or until set.
Garnish with a dollop of topping.
380 calories, 8 grams protein, 58 grams carbohydrates, 4 grams fiber, 16 grams fat, 8 grams saturated fat, 60 milligrams cholesterol, 197 milligrams sodium Watermelon Jam
3 cups sugar
1 ½ cups finely chopped seeded watermelon (do not puree)
¼ cup lemon juice
¾ cup water
1 package (1 ¾ ounces) powdered fruit pectin
In a bowl, combine sugar, watermelon and lemon juice. Let stand for 10 minutes, stirring occasionally. In a saucepan, combine water and pectin. Bring to a boil; boil for one minute, stirring constantly. Add to the watermelon mixture; stir constantly about three minutes to dissolve sugar. Ladle into jars. Cover and let stand at room temperature until set, about 24 hours. Store in the refrigerator up to three weeks. Yields 4 cups.