Cream of Asparagus Soup

Courtesy of Michael Edwards
Serves 4

1/2 lb fresh asparagus
1/2 C chopped onion
2 T butter with salt
2 T all-purpose flour
2/3 C water
1 1/3 C hot milk
1/3 t salt
1/8 t white pepper

• Snap off and discard tough asparagus bottoms and break off the asparagus tips. Slice the stems.
• Sweat with onion in butter until the onions are translucent.
• Sprinkle with flour and cook over low heat for 10 minutes.
• Add water while stirring constantly and continue to cook until thickened, and flour cooks out.
• Blend soup with milk.
• Strain and season.
• Add salt and pepper.
• Heat gently but don't boil.
• Saute asparagus tips in butter until tender and add to soup.

Mexican Casserole

Courtesy of EmmaLee Bowling

Spanish Rice mix
15 oz. black beans
chicken
cheese
tomato
avocado

1. Make spanish rice according to package.
2. Combine rice and black beans in a greased 8x8 baking dish.
3. Cover with cheese.
4. Cook at 350 or so until cheese is melted (just cooking cheese)
5. Cut up and cook chicken. Flavor with something Mexican.
6. Pull casserole out of oven. Layer chicken, tomato, avocado.

Serve with salsa and chips.

Creamy Italian Chicken

Courtesy of EmmaLee Bowling

2 T butter
2 Chicken breasts
2 cloves of garlic
1 can of cream of chicken soup
1 packet of Italian dressing mix
8 oz cream cheese

1. Cut up chicken. Cook in butter. Add crushed garlic just before done.
2. When cooked, lower to medium heat. Dump in cream of chicken soup, ranch packet and cream cheese. Add water until ideal consistency.
3. Serve over rice or noodles.