Enjoy the season

Today I have some recipes using fresh asparagus, Rhubarb and the grill. It’s time to enjoy the season.

Ham Asparagus Quiche

1 c. cooked diced ham

9-inch pastry shell, partially baked

1 lb. fresh (trimmed to 4-inch pieces), cooked crisp tender & well drained

1 c. Swiss cheese, diced

3 eggs

1 c. light cream, half & half, undiluted evaporated milk or milk

Dash of salt

1/4 tsp. pepper

Parsley sprigs, optional

Prick pastry with fork 12 times, cover with parchment paper weighted with 1-1/2 to 2 cups rice. Bake at 425 degrees for 12 minutes.

Sprinkle ham evenly in partially baked shell. Arrange asparagus spears spoke fashion over ham. Sprinkle with cheese. Beat eggs, cream, salt and pepper until mixed but not frothy. Pour over ham and cheese.

Bake in preheated 375 degree oven for 30-40 minutes or until custard is set. Garnish with parsley.

Tasty Burgers

1-1/2 lbs. lean ground beef

1-3/4 c. fresh bread crumbs

1 egg, beaten

1/4 c, minced onion

1/4 c. chili sauce

1/2 tsp. garlic powder

1/4 tsp. pepper

Salt, to taste

1-1/2 Tbsp. Worcestershire sauce

1-1/2 tsp. prepared mustard

Combine all ingredients and make into six patties. Grill, or pan fry, using a small amount of oil until cooked thoroughly. Serve in buns with favorite condiments.

Rhubarb Cake

1 c. rhubarb, diced fine

2/3 c. sugar

1 stick margarine, softened

1 egg

1 tsp. vanilla

1 c. sour cream

1 tsp. baking soda

2 c. flour

1/2 c. nuts, chopped fine

1 tsp. cinnamon

Mix all ingredients, pour into a greased 9-inch by 13-inch pan. Top with a mixture of 1 teaspoon sugar and 1 teaspoon cinnamon. Bake at 350 degrees for 35 minutes.