½ c. water
1 ½# asparagus spears, trimmed
½ c. Swiss cheese, shredded
1/4 c. dry bread crumbs
2 tbl. butter, melted
½ tsp. dry mustard
1/8 tsp. pepper

Heat oven to 400°F.
Bring ½ c. water to boil in 10" skillet; add asparagus.
Cook 2 min.’ drain (asparagus will still be crisp).
Place in 10x6" baking dish.
Mix remaining ingredients; sprinkle over asparagus.
Bake 8-10 min. or until cheese mixture is lightly browned.

5 med. potatoes, peeled and sliced, 5 cups
1/4 c. water
3/4 c. shred ched.
1/8 tsp. salt
1/2 pkg. chop. spinach
1/3 c. chop. onion
1 tbl. pimiento
3 tbl. marg.
3 tbl. flour
2 c. milk
Paprika

In 2 qt. micro dish micro-cook potatoes,
water and salt for 8-10 min.
Drain; remove from casserole and set aside.
In same casserole cook onion in marg,
covered, on high for 2-3 min. Stir in flour.
Add milk all at once; stir to combine.
Cook, uncovered, on high about 6 min.
stirring every min. til sauce thickens.
Add cheese; stir until melted.
Stir in the cooked potatoes, spinach and pimiento.
Cook, covered, on high for 1-2 min.
Sprinkle with paprika.

1 Picnic Ham
1 large pineapple, orange, apricot or grape preserves
Whole cloves or ground (I use ground) cinnamon (optional)
Prepared Mustard

Rinse ham, cut off skin if using a picnic ham.
Lay fat side up in baking pan or dish.
I usually use my corning casserole dish,
or if large ham, wrap in aluminum foil.
Smear preserves on ham, sprinkle cloves,
cinnamon and cover with prepared mustard.
Bake til done, in 350F oven, depending on the size of ham you bake.
I cook it til just starting to brown. I have cooked it til dark, and it is still delicious.

1 cup soft butter
2 tsp salt
4 tsp vanilla
1 can condensed milk (Eagle Brand)
10 cups icing sugar
1 tsp. yellow food coloring
1 lb. semi-sweet chocolate

Beat butter, salt and vanilla until fluffy.
Add milk, beat in sugar. Blend until stiff.
Dust with brown sugar. Knead til smooth.

Set aside more then 2/3 of mixture.
To the remaining mixture add yellow food coloring.
Blend in well. Divide yellow and white into 16 or 24 pieces.
Shape yellow into ball, mold white around yellow to form an egg shape.
Dry at room temperature on paper towels for 24 hours.

Melt chocolate in double boiler or in microwave until smooth.
Dip eggs in chocolate. (parafin wax may be added and melted with chocolate to prevent chocolate from melting in your hands).
Once dipped cool at room temperature.
Refrigerate after cool.

When sliced these eggs will have a white cream
filling with a yellow filling that appears to be the yolk.
They look nice sitting in an Easter basket!!

4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup creamy or crunchy peanut butter
jelly beans or other egg ~ shaped candies

In large mixing bowl, use your hands to break noodles into smaller pieces. In a large sauce pan, combine sugar and syrup. Cook over medium heat until sugar is melted and edges begin to bubble. Add peanut butter and stir until smooth. Pour mixture over noodles and toss to coat.

Carefully test for temperature. With slightly buttered hands, form mixture into tight balls using approximately 1/4 cup mixture per ball. Make indention in center of each ball to resemble a bird's nest. Place on waxed paper and allow to cool completely.

Place 3 or 4 jelly beans or other egg ~ shaped candies into each nest. Makes 1 dozen nests. Easily doubled.

The Kitchen Corner: http://glendasattic.com/r3/cc/enc.htm