* Exported from MasterCook * Asparagus-And-Emmenthaler Tart Recipe By : Serving Size : 6 Preparation Time: 0:0 Categories : Main Dish Vegetarian Cheese/Eggs Anderson Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus (preferably white) 2 quart :boiling water mixed with 4 teaspoon salt 1 (9-in) unbaked pie shell 3 ounce well aged emmenthaler cheese coarsely grated 3/4 cup milk 3/4 cup whipping cream 2 md eggs lightly beaten 1/4 cup freshly grated parmesan 1 tablespoon kirschwasser 1 teaspoon salt 2 tablespoon finely snipped fresh dill or 1/2 teaspoon dill weed 1/4 teaspoon ground mace 1/4 teaspoon freshly ground black pepper Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup.) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * RICE PUDDING WITH BLUEBERRIES Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c Rice -- short-grain 4 c Milk 1/2 c Sugar Nutmeg 1 c Blueberries -- fresh 1/2 c Cream -- heavy 1 tsp Vanilla extract Combine the rice and milk in a saucepan or in the top of a double boiler and cook until very soft, about 45 minutes. Stir in sugar and nutmeg. Cool slightly. Fold in blueberries. Whip the cream and vanilla together. Pour the pudding into a broilerproof dish and top with whipped cream. Place under the broiler and brown top slightly. Sprinkle a few additional berries on top if you like. Serve at once. Source: Lee Bailey's California Wine Country Cooking recipe from Schramsberg Vineyards & Cellars per Sallie Austin Krebs - - - - - - - - - - - - - - - - - - Per serving: 311 Calories; 11g Fat (31% calories from fat); 8g Protein; 47g Carbohydrate; 40mg Cholesterol; 90mg Sodium