Aspa....aspagus!

Photography by Donna Samonte

Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamine. A member of the Lily family, has No Fat, contains No Cholesterol and is low in Sodium.Asparagus is great for stir-fry, sauteing, baking indeed an all around veggie.

Keep fresh asparagus clean, cold and covered. To maintain freshness, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

You can also freeze it for longer storing, wash thoroughly then trim stem end slightly. Leave spears whole or cut in 2" lengths. Sort according to stalk thickness; small, medium and large then freeze.

Just a tip....


It's my birthday today!! =)

Calm me, Bake Clam...

Photography by Donna Samonte

A requested dinner, a clam-crab meat bake. This recipe is great! All of my friends and family have loved it. Instead of frying however, I bake for around 25 minutes. The recipe has a great taste that doesn't interfere with the crab meat. Try them and enjoy!

Bake Clam-Crab Meat Cake


Ingredients:

1 1/2 tsp Old Bay Seasoning
2 tbs biscuit baking mix
1 tbs dried parsley
2 tbs red bell pepper chopped
2 tbs mayonnaise
1 tbs prepared mustard
1 egg, beaten
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/2 lb crab meat
1/2 lb chopped clams (set aside shell for baking)
dash of salt and pepper


Preparation:

Pre-heat oven to 375'F.

Mix together Old Bay seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat and chopped clam meat gently. Form mixture into 6 to 8 balls and press on top of half clam shell and flatten with a spatula.

Put shells in baking sheet and bake for about 25 minutes.

Serve hot with your choice of veggies.