I grew up in a pretty much anti-vegetable home. Mom didn’t care for anything green that I can recall except for peas and beans. I don’t recall eating any green salads, except those made with lime jello.
But I was not the perfect mother in the green plant cooking department either. My kids were never served asparagus, for example. I never purchased it, mainly because I had only heard that canned asparagus was mushy and grayish to look at. Ugh.
Somewhere along the line, I tasted fresh asparagus – probably covered with cheese sauce—and loved it! I now purchase fresh asparagus regularly and look for new ways to fix it. Here is the link to another asparagus vintage recipe (1987) that I’ve shared here:
You’ll understand my excitement when I tested Asparagus Souffle and loved it! In fact, I made it twice in one week.
Not only is it tasty and was easy to fix (minutes), but it’s full of protein from eggs, calcium from milk and cheese and vitamins K, A, C, and folate (vitamin B9). It is very low in calories, fat-free, and sodium-free. It can also support cell growth, digestion, and heart health.
Thankfully, my kids have learned to love asparagus as well and I’ve shared this recipe with them. It’s a vegetarian recipe which appeals to a certain member of my family.
The recipe was in the ‘Lincolnshire Church of the Brethren’ Cookbook from 1982. A couple of friends still attend this church so I’m glad to give it a shout-out.
If you’ve never tried asparagus, give it a chance with this recipe. Let me know what you think.
A few tips for the recipe are implemented with the recipe below.
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News!
After a three-year hiatus from writing, due to my husband’s cancer and eventual death, I finally feel like trying it again. That was a big step back as I had written regularly since 1990 and published 25 books (look me up on Amazon).
But his appointments and necessary caregiving, plus a move to a new house and grief from his passing took all desire to write out of me.
The editor at my hometown newspaper who I wrote for since 2006 had encouraged me to take up the pen again and graciously allowed me write vintage cooking recipes for a column called ‘Vintage Eats’ in a quarterly publication called ‘Senior Living.’
Recently, believing I could handle a few more deadlines, I pitched the idea for a similar column in another local publication called ‘Senior Life.’
I’m happy to announce my first column called ‘Vintage Cooking’ will appear in Senior Life in the November issue! I’ll let you know when it is available. Meanwhile, you can view it online: www.seniorlifenewspapers.com
This is a big step for me and I’m filled with doubts that I’m not good enough. I don’t have a degree in food science, nor am I a nutritionist or historian. I’m not a great cook or baker.
But I was nothing special when it came to writing World War II stories either. I was not a college history professor. But I kept going and interviewed 260 vets and wrote 10 books about them.
Yes, I made mistakes.
But I tried my hardest and grew to love the vets I interviewed and write about them in books and give them the honor they deserved.
And no, at this point I have no intention of writing a book of vintage recipes. But I’m enjoying the research into old books and loving the treats that I happily pass on to people in my community while writing the stories.
So, stay tuned for more news about these old recipes that we once loved and have learned to appreciate again! Thanks for your support.
Take care,
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1982 Asparagus Souffle
2 cups asparagus, cooked, drained (fresh or frozen with bottom ends chopped off)
1 teaspoon salt
1/8 teaspoon pepper
3 eggs, beaten
1 cup cubed American cheese (I used 1 cup grated cheddar)
1-¼ cup saltine cracker crumbs (probably any stale crackers would work)
1 cup milk (I used skim)
¼ cup margarine (I used butter)
Beat eggs until light and fluffy.
Fold in other ingredients except butter.
Pour into greased souffle pan or round casserole dish. (I used individual souffle dishes for six servings)
Dot top with butter slices.
Bake uncovered 350 degrees for 1 hour or until toothpick inserted in center comes out clean.
Yield: 6 servings
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