Victor Martorano

Asparagus is very dear to the Italians, especially in the north where they like to serve it with butter and Parmesan and a fried egg on the side. This more rustic Umbrian version with olive oil is equally delicious.

• 1-1/2 lb. white or green asparagus
• Salt and freshly ground black pepper
• 6 tbsp. extra virgin olive oil
• 2 oz (1/2 cup) freshly grated Parmigiano Reggiano – the best Parmesan cheese

Preheat the oven to 350°F.

Clean the asparagus the trim off the woody ends of the stalks if necessary. Place the asparagus in a pan of lightly salted boiling water and cook for about 8 minutes over a moderate heat. The water should be simmering, not boiling.

Drain with a slotted spoon and lay the asparagus in a buttered dish. Season with a pinch of salt and black pepper.

Drizzle the olive oil over the top and sprinkle with Parmesan. Bake in the preheated oven for about 6-7 minutes, until lightly golden.

Debbie Barnett Dineen

• 2 one pound cans pork and beans
• 3/4 c brown sugar
• 1/2 c hickory smoked BBQ sauce
• 1/2 onion, chopped
• 1/2 # bacon, cooked, broken into pieces
• 1/2T dry mustard

Combine all ingredients-bake in 300 deg oven for 2 hours uncovered.

Great recipe if you don’t already have a quick “doctored-up” baked bean recipe.

But the cute part is that after making this recipe several times, I noticed that I had copied this recipe on a sheet of paper quick at hand at the pharmacy one day at work. It was a manufacturer’s ad for a remedy for “irritable bowel syndrome” . . .

baked beans . . .get it?

Kathleen Dineen Kelly

• 2 lbs carrots, cut into 1/8″ slices
• ½ cup margarine
• 1 tbsp flour
• 2/3 cup water
• 3 tbsp sugar
• 3 tbsp honey
• 2 tsp lemon juice
• 1 tsp grated lemon peel
• ½ cup raisins
• ½ cup pitted prunes
• ½ tsp cinnamon
• ½ tsp ground cloves

Melt margarine in saucepan and saute carrots. Stir in 1 tbsp flour. Add all other ingredients. Bring to a boil and simmer on low heat for 50 minutes.

Better made the day before and reheated. Good idea to double as people usually want seconds. I got this recipe at a Seder Dinner last year.