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| Members
choose the best dishes at each meeting for the Wing Nuts Newsletter |
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| Winning
RECIPES |
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| Wrapped
Water Chestnuts - Loren & Mandy |
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| 2
cans Water Chestnuts - soy sauce - 1 LB bacon - brown sugar - toothpicks |
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| Soak water chestnuts overnight in a solution of 1/3 soy sauce & 2/3 water. Drain. |
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| Roll water chestnuts in brown sugar, wrap each nut in 1/2 slice bacon - use a toothpick to hold it together. | ||||||||||||||||||||||
| Place wraps on a cookie sheet & bake for 30 minutes, or until bacon is golden brown. | ||||||||||||||||||||||
Loren
& Mandy think they taste better when served on their favorite Red
Wing Lotus 2 tier tray. |
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| Fresh
Asparagus - Mike |
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California
Asparagus - Water |
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| Snap or cut off the white spear base (also remove the rubber bands) | ||||||||||||||||||||||
| Bring to a roiling boil enough water to cover the amount of asparagus you plan to cook. | ||||||||||||||||||||||
| Throw in the asparagus, and SHUT OFF THE HEAT! Let it cook for 3 to 5 minutes. Do NOT overcook. | ||||||||||||||||||||||
Mike
prefers al dente spears elegantly served on a Red Wing celery dish or
in a Lotus nappy bowl. |
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