hosted by Laverne Diede & Rhonda Fitterer
Asparagus Ham Dinner
- 2 cups uncooked corkscrew pasta
- 3/4 lb. fresh asparagus, cut into 1 inch pieces
- 1 medium sweet yellow pepper, thinly sliced
- 1 Tbsp. olive oil
- 6 medium tomatoes, diced
- 6 oz. fully cooked ham, cubed
- 1/4 cup fresh parsley, minced
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/2 tsp. cayenne pepper
- 1/4 cup shredded Parmesan cheese
Cook pasta according to package directions. In a large skillet, sauté asparagus and yellow pepper until crisp and tender. Add diced tomatoes and ham; heat through. Drain pasta; add to ham and vegetable mixture. Stir in parsley and seasonings; sprinkle with cheese.
Apple Crisp
Filling:
- 5-6 apples, peeled and sliced
- 1 Tbsp. cinnamon
- 1 Tbsp. sugar
Crust:
- 1/2 cup softened butter
- 1 cup brown sugar
- 1 cup flour
Preheat oven to 350 degrees. Grease 9×9 baking dish. Cover the bottom of the pan with apples. Combine cinnamon and sugar together; sprinkle over apples. Mix crust ingredients in separate bowl, leaving it a little chunky; spread out over apples. Sprinkle the crust slightly with water by flicking a little water over the crust. Bake for 30-45 minutes; crust will be golden brown. Serve with ice cream or whipped topping.
