Asparagus,
Tips and All
Asparagus has a very
long and regal history.
Older than Egypt, it was
noted by first-century
gourmand Apicius as a
favorite of imperial Rome
and was the vegetable of
choice for France’s Louis
IV. (Journal of Italian
Food and Wine, W96)
1. Always look for the
greenest stalks, with
unopened tips.
2. Don’t purchase
asparagus if the cut-off
end is shriveled, a sign
that the vegetable is
drying out.
3. Place asparagus in
a glassful of water as
you would a bouquet of
flowers; if you won’t be
using it within a day, it
should be refrigerated.
4. For aspecialtouch
or if the stalks are
thick, peel the bottom
halves with a
vegetable peeler.
5. Dress the
asparagus just before
serving; otherwise
it will discolor.
Golden Russet/Atlantic Advantage/Pacific Pride
Crab-Stuffed Potatoes
Crab is always an elegant touch.
6 large Western-grown Russet potatoes*
6 tablespoons butter
3/4 cup milk
5 finely chopped green onions
3/4 cup crabmeat
6 tablespoons sour cream
Paprika
Grated Cheddar cheese
Preheat oven to 400°F. Bake potatoes until tender. While
still warm, cut potatoes in half lengthwise and gently
scoop out pulp. Mash the pulp and add butter, milk,
green onions, crab and sour cream. Fill the potato skins
with the mixture. Sprinkle with paprika and cheese.
Return to oven until cheese melts. Makes 12 servings.
Costco Tip: Potatoes are naturally high in vitamin C
and potassium and are a good source of vitamin B6
and dietary fiber.
*Brands may vary by region; substitute a similar product.
Gold-n-Soft Scalloped Corn
Corn is a classic, understated vegetable that
imparts a natural sweetness to a dish.
2 eggs
16 ounces cream-style corn
16 ounces whole kernel corn, drained
1/2 cup Gregg’s Gold-n-Soft margarine, melted
1 cup sour cream
1 81/2-ounce package corn muffin mix
1 cup shredded Cheddar cheese
Preheat oven to 350°F. Beat eggs in a medium-size bowl.
Stir in corn, margarine and sour cream. Fold in muffin mix.
Pour into a greased 9-by-13-inch pan.
Sprinkle with cheese and bake
35 minutes, or until a toothpick
inserted in the center comes out
clean. Makes 12 servings.
Tam Produce Stuffed
California Tomatoes Mediterranean
Serve these beautiful tomatoes at room temperature.
8 large California tomatoes
1/2 cup sliced green onions
21/2 tablespoons lemon juice
11 tablespoon chopped fresh mint
or 1 teaspoon dried mint
11 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
33 cups cooked rice
1/3 cup raisins, soaked in
boiling water for 20 minutes
and drained
Cut slice from stem ends of
tomatoes. Scoop out center with
spoon; reserve. Remove seeds and turn tomatoes cut side down
on paper towel to drain. Meanwhile, seed and chop reserved
centers. Combine with next 6 ingredients. Stir in oil, rice and
raisins. Stuff tomatoes with rice mixture. Makes 8 servings.
