Agriculture Reference
In-Depth Information
Add asparagus to boiling, salted water, cover and cook, about 2 minutes or until tender.
Remove and drain. Combine mustard, ale, honey, garlic, thyme, and salt; mix well, and
pour over the asparagus, just before serving. Makes 4 servings.
Summer Squash Surprise
4 summer squash
4 tablespoons (55 g) butter
⅓
cup (115 g) honey
Dash salt
¼ teaspoon cinnamon
Dash nutmeg
Combine all ingredients except squash. Slice down the middle of each squash (zucchini,
yellow summer, crookneck, or scallop) and scoop out pulp. Add blended ingredients to
the pulp, mix thoroughly and replace in squash shells. Place a rack in a shallow baking
dish, add water to ¼ inch (0.6 cm). Place squash on rack. Bake at 350°F (177°C) for 25
to 30 minutes. Makes 6 to 8 servings.
SALAD DRESSING
Honey Dill Dressing over Red-Skinned Potatoes
1½ pounds (0.7 kg) small new red potatoes
4 strips bacon
1 medium red onion, diced
6 tablespoons (120 g) honey
6 tablespoons (90 ml) apple cider vinegar
½ teaspoon cornstarch
½ teaspoon water
