Recipes Continued

Sorry it’s taken a few more days than expected to come back with the blueberry yum yum and spinach salad recipes. I’ll add another one for dynamite roasted asparagus to make up for it. Either spinach salad would go well with the steak – use the kosher salt/pepper/garlic powder rub – as would the asparagus. For the spinach salad, I typically include spinach, 2 hard boiled eggs (chopped), chopped green onion, some sort of fruit (strawberries are great if in season) and bacon pieces. Here are the dressings:

Poppy Seed Dressing – This comes from my grandmother, Immy Withers. I think. It could be my mom’s concoction, but I’m pretty sure it is my grandmother’s. You can make it pink if you use red onion for the onion.

¼ small onion
½ c. sugar
1 t. dry mustard
1 t. salt
1/3 c. vinegar (I use apple cider)
1 c. vegetable oil
1 T. poppy seeds

Put first 6 ingredients in the blender. Gradually pour in the vegetable oil and poppy seeds (while it’s on and mixing).

Spicy Spinach Salad Dressing – compliments of my mother-in-law, Jaquelin Perry. I love a poppy seed dressing, but this is a really great alternative and so, so easy to make – just mix all ingredients together in food processor.

1 c. vegetable oil
¼ c. vinegar (I used apple cider)
½ c. sugar
1/3 c. catsup
1 T Worcestershire
1 t salt

Roasted Asparagus – contributed by Melanie Reid in the March 2005 issue of Southern Living – I forgot how much I enjoyed this dish until we had it over the weekend for my mom’s birthday dinner. It is so tasty and went exceptionally well with the steak, fruit salad, and caramel cake! Dad throws it on the grill for just a minute after it’s finished baking to give it a little char and make it extra good. We omit the almonds.

pounds fresh asparagus
2 T olive oil
garlic cloves, minced
3/4 t salt
1/2 t freshly ground black pepper
1/2 cup slivered almonds, toasted

Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.

Blueberry Yum Yum – September 1998 issue of Southern Living - A girl I work with introduced me to this dessert. It is an office favorite will usually make an appearance at any sort of office celebration. I tried to make it for Colin for his birthday last week. I omitted the chopped pecans, but I think I like it better with. I also halved the recipe because it makes a lot. The crust tastes like shortbread cookies. Yum Yum!

1 1/2 cups self-rising flour
1/2 cup firmly packed light brown sugar
3/4 cup butter or margarine, softened
1 1/2 cups chopped pecans
1 (12-ounce) container frozen whipped topping, thawed
1 (8-ounce) package cream cheese, softened
3/4 cup sifted powdered sugar
1 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
Stir together first 4 ingredients with a fork until crumbly. Press into a lightly greased 13- x 9-inch pan.

Bake at 375° for 15 minutes. Cool in pan on a wire rack.
Beat whipped topping, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Spoon over prepared crust. Cover and chill.
Stir together sugar and cornstarch in a saucepan; whisk in 1 cup water until smooth. Stir in blueberries, and bring to a boil. Boil, stirring constantly, 2 minutes. Remove from heat; cool. Pour over cream cheese mixture. Cover and chill at least 2 hours.