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Instructions

1. Cut asparagus into 1-inch pieces, reserving tips separately.
2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 tp 8 minutes.
3. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.
4. Drain asparagus well and transfer to a food processor or blender.
5. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.
6. Transfer with a slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
7. Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.
8. Transfer sauce to a 4-quart saucepan.
9. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
10. Add pasta and 1 cup cooking water to the sauce and cook for 10 minutes or until sauce coats pasta well. If too dry, add more water in small amounts.

Instructions

1. Preheat the oven to 400 degrees.
2. Begin steaming the asparagus; stop when it becomes a bright, vivid green.
3. While the asparagus is steaming, in a large bowl blend the cheeses and egg. Toss with the cooked asparagus.
4. Place in a shallow baking pan, covered, and bake for 20 minutes.

Instructions

1. Clean the cauliflower
2. Steam the whole head until tender (or until a skewer can pierce). Do not overcook.
3. Set aside to cool and then cut into small florets. Set aside.
4. In a large bowl, beat the eggs.
5. Add the remaining ingredients except the olive oil and stir to blend well.
6. Heat the olive oil in a small or medium saucepan.
7. Drag each floret through the batter, coating it evenly.
8. Drop the florets into the hot olive oil in batches and remove when golden. Drain on paper towels.

Instructions

1. In a large sauté pan, heat the butter.
2. Add the onion and sauté until golden.
3. Add the remaining ingredients and simmer slowly for 45 minutes, or until the mushrooms are tender.
4. Place in a serving bowl and serve with your favorite dish. The sauce makes an excellent accompaniment for any meat dish.

Instructions

1. Cut butter into flour; add egg yolk and sour cream.
2. Mix thoroughly and shape into a ball.
3. Sprinkle the dough with flour and wrap to chill for several hours or overnight.
4. When dough is chilled, sprinkle a board with flour.
5. Remove dough from refrigerator and divide into 6 equal parts.
6. Roll dough out on board, one part at a time, making a large circle about 1/8" thick.
7. Sprinkle circle with 1/4 cup filling mixture and cut circle into ten wedges.
8. Starting at the widest point, roll each wedge.
9. Place rolls on a cookie sheet.
10. Bake in 375 degree oven for 20 minutes.
11. Cool on wire rack and sprinkle with confectioners sugar.

Instructions

1. Cream the butter and sugar.
2. Add the egg yolks, one at a time.
3. In another bowl, add the cracker crumbs, flour, baking powder and salt.
4. Alternate adding cracker mixture and milk to butter mixture.
5. Finally, mix in nuts and vanilla.
6. Beat egg whites stiff, then fold into batter.
7. Pour batter into two round layer cake pans.
8. Bake for 30 minutes or until toothpick inserted in center comes out clean.
9. Assemble and ice with your favorite frosting; we use chocolate buttercream.

My Mom's copy of the recipe:

Instructions

• Trim the tenderloins

• Cut tenderloins into desired serving sizes

• Three pieces of meat in gallon ziploc, or similar to accommodate your serving size, pound flat (see video).

• To prepare for breading the meat, place flour, beaten eggs, and bread crumb in separate containers

• Coat each piece of meat in flour, egg, and breadcrumb

• Place coated meat in a container

• Refrigerate your meat until ready to cook

• When time to cook, heat oil in pan and fry a few pieces at a time

• Continue frying batches of meat

• Enjoy the fruit of your labors!