Fat Frog Diary

Oven Roasted Asparagus and Leeks Serves 4 Note: If thick asparagus is unavailable, use thin spears and adjust cooking time accordingly. Thin asparagus will cook faster. 6 medium leeks 20 thick asparagus spears (about 1 pound) 1 tablespoon olive oil 1/2 teaspoon salt Freshly ground pepper to taste Balsamic vinegar (optional) 1. Trim each leek at the root end, making sure the stalk stays intact, then cut off the top where the green part begins. Cut leeks in half lengthwise. Immerse in a bowl of cold water to loosen any sand or grit. Rinse under cold water, and pat dry. 2. Heat oven to 400°F. Trim tough ends from asparagus. In a large bowl, combine asparagus and leeks. Drizzle olive oil over vegetables and toss to coat. Add salt, pepper, and toss again. 3. Place vegetables in a heavy roasting pan, and transfer to oven. Roast until

Originally, we lost this recipe in a move. Then along comes Google and we found it again! Saved, thanks to the internet. This has been our favorite for twenty years, and we see no reason to change. Lena Austin http://www.lenaaustin.com/ http://depravedduchess.blogspot.com/

Ham Breakfast Braid Rated: Submitted By: MHFAB1 Photo By: Kelly Krocker Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 6 "Crescent roll dough is covered with ham, eggs and cheese and then the ends are brought together to form a braid shape." Ingredients: 1/2 cup milk 4 ounces cream cheese, softened 8 eggs salt and pepper to taste 2 (8 ounce) packages refrigerated crescent roll dough 4 ounces cooked ham, thinly sliced 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost s

Reprise for my dear cousin, Karen. Think low carb means no desserts? Think again. Stirred Custard 3 slightly beaten eggs 2 c milk ¼ c sugar dash salt 1 t vanilla In a heavy saucepan combine the eggs, milk, sugar, and salt. Cook and stir over medium heat. Continue to cook until it coats a metal spoon. Remove from heat; cool at once by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Stir in vanilla. Pour custard mixture into a bowl. Cover surface with plastic wrap and chill until serving time. Makes six servings. 126 calories, 13 carbs. -- Posted By Lena Austin to Fat Frog Diary at 6/07/2010 02:53:00 PM