Asparagus Tea Sandwiches

Mix together mayonnaise, lemon zest, lemon juice, and lemon pepper. Set aside. Cut wheat bread into circles or squares. Spread a layer of lemon mayonnaise then top with fresh asparagus spears, which have been lightly steamed. Place on cookie sheet and cover with damp paper towels and refrigerate until serving time. The damp towels will keep the sandwiches fresh.

Stuffed Shells with Poached Pears

Cook shells in boiling salted water until they are starting to
get soft. Sauté spinach in oil, reserving 1 cup of uncooked
spinach. Add 1/2 garlic. Cut pears into 1/2' pieces. Place
cottage cheese, cheese and the spinach, both cooked and
uncooked in food processor and process until smooth. Mix in
half the pears by hand. Place crushed tomatoes and
remaining garlic in bottom of ovenproof pan. Stuff shells with
cheese mixture and place on top of tomatoes. Sprinkle with
pine nuts , remaining pears, currants, breadcrumbs and 1 Tb
oil.
Bake in a 350-degree oven for 50 minutes until brown.

Note: May be frozen, uncooked or cooked.

Old Fashioned Homemade Bread

Pour two cups of boiling water over 1 cup of rolled oats. Let mixture stand for 1/2 hour. Mix two pkgs dry yeast into 1/3 cup wrist temperature water in a small bowl. To the oat mixture add 1 Tablespoon salt, 1/2 cup honey, and two tablespoons melted butter. Make sure mixture is at room temperature then stir in the yeast mixture. Gradually add 4 1/2 to 5 cups flour. Knead five to eight minutes or until dough is smooth and elastic. Put dough in large greased bowl and cover bowl with clean towel. Let rise in warm place until doubled in bulk. Punch it down and divide in half. Shape into two loaves and put in two large greased bread pans. Bake at 325 degrees for 45 to 50 minutes. Brush melted butter over top of baked loaves.

Brenda's Favorite Lemon Tart

Place lemon zest and sugar in a bowl, mix together. Cut butter into 15 pieces. Place lemon juice, sugar, butter, and all the eggs into a non-reactive saucepan. Whisk together. Set pan over medium heat and stir until thick and hot to the touch. Remove from heat, strain into bowl and refrigerate for 1/2 hour.

Use pre-baked tart shell ((Recipes/Dessert/Tart Dough), fill with lemon filling. Refrigerate until served.

Note: Be sure to add the tart dough recipe to your shopping list.

Wine Pairing Ideas!

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