Ingredients

¼ C. salted cashew nuts
4 Tbsp. water
1 lb. asparagus
2 Tbsp. butter

Directions:

In saucepan, add butter and then nuts. Cook over medium heat stirring for 2 minutes, Spoon to paper towel and drain. Add to saucepan then remaining butter and cook asparagus for 1 minute. Add water, cover, and cook for 4 minutes. Pour into serving dish and sprinkle with nuts.

Ingredients:

2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ C. butter or margarine
1 (8 oz.) pkg. cream cheese
½ C. mayonnaise

Directions:

Preheat oven to 350 degrees F. place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper. Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken. Bake 35 minutes until bubbly and broccoli is tender crisp.

Ingredients:

1 medium size cabbage, shredded
1 (13 oz.) can evaporated milk
1 C. breadcrumbs
½ C. butter

Directions:

Place cabbage in a shallow 4 quart casserole. Pour milk over cabbage. Sprinkle with breadcrumbs, and dot with butter. Cover and bake at 350 degrees for 30 minutes. Uncover and bake 5 minutes more.

Ingredients:

5 slices bacon
1 Tbsp. extra-virgin olive oil
1 small onion, chopped
8 large eggs
¾ tsp. salt
½ tsp. hot red pepper sauce
1 (10 oz.) box frozen chopped spinach, thawed and dried
¾ C. (3 oz.) shredded sharp cheddar cheese

Directions:

Place the bacon in a large skillet. Cook over medium heat until the bacon is browned and crisp, about 10 minutes. Transfer the bacon to paper towels to drain cool. Discard the bacon fat or save it for another use. Coarsely chop the bacon. Heat the oil in a medium nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Meanwhile, beat the eggs, salt, and red pepper sauce well in a medium bowl. Stir in the spinach and bacon, and mix well to break up the spinach. Pour into the skillet with the onion and cook until the edges begin to set. Using a rubber spatula, lift up an edge of the mixture, and tilt the skillet so the uncooked eggs run underneath the set portion. Continue cooking, occasionally lifting the edge and tilting the skillet, until the top is almost set, about 4 minutes.

Sprinkle the top with the shredded cheese. Cover skillet with a lid and cook on low heat until the top is puffed and the cheddar has melted, about 3 minutes. Cut into wedges and serve hot or cooled to room temperature.

Ingredients:

1 pan of cornbread, baked and cooled
7 to 9 slices bacon, cooked until crispy, drained and crumbled
1/2 cup chopped onion
1/2 to 1 cup green bell pepper, chopped
2 large tomatoes, chopped
1 to 2 hard-cooked eggs, chopped
1 cup mayonnaise
Salt and pepper, to taste

Instructions:

In a large serving bowl crumble cornbread into small chunks.  Place bacon, onion, peppers, tomatoes and eggs into bowl and blend together.  Gently fold in enough mayonnaise to moisten for your taste.  Sprinkle with salt and pepper and stir gently to mix together.