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Full Online Book HomeLearning KitchenAppetizers - Vegetable Asparagus Chilled W Dipping Sauce
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Appetizers - Vegetable Asparagus Chilled W Dipping Sauce Post by :vgreen Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1358

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Appetizers - Vegetable Asparagus Chilled W Dipping Sauce

1/2 c. mayonnaise
1/2 c. plain nonfat yogurt
3 cloves garlic, pressed
1 Tbsp. Dijon mustard
1-1/2 lb. fresh asparagus

Stir together the first 4 ingredients in a small bowl.

Cover and chill 4 hours.

Snap ends of asparagus; remove scales if desired. Arrange in a steamer pan.

Cover and steam about 3 min. or until crisp-tender. brbrCover and chill.

Serve with sauce.
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1 can asparagus spears (you determine can size)1 loaf whole wheat bread (I use Roman Meal)Zippy horseradish mustard, something with a lot of spunk.Drain asparagus and blot with paper towels, to dry.Remove crusts from bread.Roll slices of bread with a rolling pin, so they are thin.Spread rolled bread with a nice amount of mustard.Lay an asparagus spear on bread, with ends sticking out. Roll.These can be made ahead and covered with a barely damp cloth and plastic wrap.
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12 oz Canned Artichokes 1 Small Onion, Minced 4 Large Eggs 8 oz Mozzarella Cheese 1/4 c Dried Bread Crumbs 2 tb Chopped Parsley 1/4 ts Salt 1/4 ts Pepper Grease 12 inch by 8 inch baking dish.Drain liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture
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