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HBMAG .COM ISSN 215
0-9921
Beginning s APRIL
lifestyle
Life’s a jo
2019
FREE
urney. M
ma gazin
ake it a
e
healthy
on
e. The Pos itive Eff ects of Body Awaren ess The You thful Wo nders of Colla gen Oh, My Aching, Ugly Fe et
Yo u r Lo ca l R es o u rc Healthy Beg
innings is
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The Valu e of Ego S trength e fo r N at u ra l
using soy -based ink
s since Aug
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CHEESE AND ONION PIE
ZESTY ASPARAGUS
K AT E ’ S K I T C H E N
MAY RECIPES
TANTALIZING TURNIPS
BRANDY SNAPS
Kate’s Kitchen Kate Maxon’s Bio Kate was born in South Dakota. She spent her early years riding horses and generally doing anything that would take her out of the kitchen. Later in life, having to feed her own family, gardening and cooking became passions. She’s been a rancher, home-school teacher and camp cook at remote drill sites in the Yukon. She lives in a small mountain town in Canada.
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April May 2019 2012
ZESTY ASPARAGUS
CHEESE AND ONION PIE This “pie” has been a family favourite for about 25 years. A dear friend of mine from Germany shared this with me many years ago. It’s quiche-like, but not as many eggs in the filling.
Spring is really sprung when the green tips of asparagus push up through the moist loam of my garden. Asparagus in any form is exciting to my palette, but recently a friend of mine passed on a quick and simple recipe that will certainly be a “fav” from now on! I couldn’t resist adding mushrooms to the mix, and a few sliced almonds, too.
INGREDIENTS: Dough:
Filling:
2 C. unbleached white flour
2 C. sautéed onion
2/3 C. butter
3 eggs
1 tsp. salt
¼ t. nutmeg
1 egg
¼ t. paprika
3 T sour cream
¼ t salt….unless you add ¾ C. crisp bacon, crumbled (then omit salt)
INGREDIENTS:
¾ C. sour cream
11/2 to 2 lbs asparagus; washed and cut in 1” pieces 1 lb. meadow mushrooms, sliced 2 T. butter
2 T. Dijon mustard ½ lb sliced mushrooms, any variety (optional) ¼ C. sliced almonds (optional)
2 T. balsamic vinegar
½ C. guyere cheese, grated ½ C. emmenthal cheese, grated
BRANDY SNAPS
TANTALIZING TURNIPS Yes, I know, most folks would think this is an oxymoron! Years ago, high in the mountains, both kids and turnips grew extremely well. However, the kids turned up their noses at the turnips, so I had to get creative, as they were a good keeping staple in my root cellar…. the turnips, not the kids! Of course, the kids liked cheese of any kind, so I decided this was where the twain would meet!
An old Aussie recipe, finicky, but worth the effort; take care not to over-bake.
INGREDIENTS: ½ C. butter ½ C. sugar
INGREDIENTS:
½ C. golden corn syrup or light molasses
Two large turnips, yellow or white.
½ C. flour, sifted
Sauce: 2 C. whole milk or 2 C. half and half (for richer, creamier sauce) 2 heaping T. corn starch ½ t. salt ¼ t. paprika
pinch of salt
1½ C. cheddar cheese, grated (or your preference)
1 T. brandy or extract 1 t. ground ginger
1 T. mixed dried organic parsley and celery leaves, crushed for garnish
½ pint heavy cream, whipped; or “cool whip”
¼ t. white pepper
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HOW TO PREPARE:
HOW TO PREPARE:
1. Put butter, vinegar and mustard in a large, heavy skillet over medium high heat. When melted stir in asparagus pieces.
Dough: 1. Knead dough for about 10 minutes; let stand about 15 minutes.
2. Increase to high heat, stirring occasionally for about 5 minutes.
2. Roll out on floured board to just a little thicker than you would a regular pie crust.
3. Continue on high heat, adding mushrooms until they’re tender and asparagus is slightly tender, but with some “crunch” to it!
3. Press into 2 8x9 rectangular pans, or 1 10x17 jelly roll pan. Chill for about an hour. 4. In the meantime, prepare…
4. Throw in the almonds, stirring for about a minute. Serve immediately and enjoy!
Filling: 1. Mix all ingredients together in large bowl; spoon over chilled crust. 2. Bake at 400 F for about 35 minutes.
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HOW TO PREPARE:
HOW TO PREPARE:
Preheat oven to 325 F.
TO PREPARE TURNIPS:
1. In saucepan over medium heat, melt together butter, sugar and corn syrup or molasses.
1. Wash and peel two large turnips, yellow or white.
2. Cool slightly.
2. Cut into 1 - 1 ½” chunks; cover with water and boil until tender.
3. Sift flour with ginger; stir slowly into buttered mixture, finally adding brandy or extract.
3. Drain and set aside in large bowl.
4. Drop a teaspoon at a time, with plenty of space between (6 drops per cookie sheet) onto a well greased cookie sheet.
TO PREPARE SAUCE: 1. In medium saucepan over medium heat, combine cold milk and corn starch, whisking to blend. Cook, stirring often until mixture thickens.
5. Bake for 6 to 8 minutes until golden brown. 6. Remove one at a time from cookie sheet with thin metal spatula; roll each biscuit around the handle of a wooden spoon. Let cool. Remove from handle and set aside. (If the snaps get too hard, pop them back in the oven for a few seconds, then remove and roll). These can be stored in an airtight container for a few days.
2. Add salt, paprika, pepper and grated cheese; continue cooking over low heat for a few minutes. 3. Pour cheese sauce over turnips, mix and place in a serving bowl, sprinkling with garnish. Serve immediately.
7. Just before serving, snaps can be filled with whipped cream from a piping bag with a small star nozzle and piped into each end of the biscuit. OR pressurized (real) whipped cream can be used. visit www.HBMag.coM for More delicious recipes!
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HBMAG.COM ISSN 2150-9921
APRIL 2019
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Beginnings lifestyle magazine
Life’s a journey. Make it a healthy one.®
The Positive Effects of Body Awareness The Youthful Wonders of Collagen Oh, My Aching, Ugly Feet The Value of Ego Strength Your Local Resource for Natural Living Healthy Beginnings is printed on newsprint using soy-based inks since August 2006