Family affair

Topeka Capital-Journal, The, Sep 18, 2002 by Ann Marie Bush Capital-Journal

Asparagus: Preheat the oven to 400 degrees. Butter a shallow baking dish. Toss the cooled asparagus with the olive oil, and season with salt and pepper.

Divide the asparagus into four equal bundles Place an asparagus bundle on top, and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with one-fourth of the seasoned bread crumbs.

Roast in the oven until heated through and crisp, about 10 minutes.

Irish Stew

1/4 cup vegetable oil 1 1/4 pounds stew beef, cut into 1- inch pieces 6 large garlic cloves, minced 8 cups beef stock or canned beef broth 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons ( 1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2- inch pieces (about 7 cups) 1 large onion, chopped 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsley

Heat oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic, and saute 1 minute.

Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium low, then cover and simmer for 1 hour, stirring occasionally.

Melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat.

Transfer to serving bowl. Sprinkle with parsley and serve.

White Chocolate

and Orange Cookies

1 cup butter, softened 1/2 cup white sugar 1/2 cup packed brown sugar 1 egg 1 1/2 tablespoons orange zest 2 tablespoons orange juice 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 2 cups white chocolate chips

Preheat oven to 350 degrees F. Cream the butter and sugars together until light and fluffy. Beat in the egg, orange zest and orange juice.

In a medium bowl, stir together the flour, baking soda, and salt. Mix into the creamed mixture. Stir in the white chocolate chips. Drop tablespoonfuls of dough onto ungreased baking sheets.

Bake for 11 to 13 minutes or until just starting to brown. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Balsamic

Glazed Carrots

1/4 cup butter 1 pound peeled baby carrots 3 tablespoons sugar 2 Tablespoons balsamic vinegar

Melt butter in heavy pot over medium heat. Add carrots and saute 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar. Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper.

Recipes