While you nuke or steam about 15 spears fresh asparagus, or cook a 10 oz box of frozen spears, combine these ingredients in a small saucepan: 1 can cream of celery soup, 2 TB Parmesan cheese; one 4 0z little glass jar of Kraft bacon-cheese spread. Stir til smooth over low heat. Add 1 tsp dry onion, 1 tsp parsley. When heated through, spoon over the hot cooked asparagus. Credit for this recipe goes to Gloria Pitzer, who began the "famous secret recipes" trend long ago.
About Me
- fast fabulous foodie
- Great Lakes, United States
- I grew up with basic Betty Crocker cooking (mom) and with Larousse Gastronomique recipes, thanks to dad, who was a foodie long before the term existed. Most of my professional life was spent number-crunching with the EPA & US Department Of Defense as a military procurement auditor but my avocations were the arts and food. I've taught cooking classes, compiled some cookbooks for charity, and had a gourmet catering company for fifteen-plus years. An unexpected season spent as our golf club's chef and banquet manager was an eventful retirement job for a foodie. A wild summer with both homicidal and suicidal moments.... (picture all the kitchen insanity of equipment failure & daily staff problems that we see Gordon Ramsey shrieking & swearing about on TV) but also fun. After 50+ years of cooking, I'm "over" making elaborate dishes and look for shortcuts instead. I began this blog in 2007 out of pure laziness, to end 'typing' recipe requests for friends......its just easier to say "it's on my blog" Now lets cook!