Re: Collards -- FWL Cookbook Friends

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Date Posted: 15:40:48 12/11/04 Sat
Author: Mary Cheatham, www.FWLCookbook.com
Subject: Re: Collards
In reply to: Tim Ellis 's message, "Re: Collards" on 17:05:58 11/22/04 Mon

>>Do you have any good collard recipes?
>
>Bea,
>
>There are some collard greens recipes on Mary
>Cheatham's site, www.fwlcookbook.com. Perhaps she
>will post more here.
>
>Tim

New Recipe for Collards--Collards-Asparagus Casserole. Delicious!

Collards-Asparagus Casserole

4 eggs
non-stick cooking spray
16 ounces (5 cups) frozen chopped collards
1 tablespoon canola oil
2 tablespoons red wine vinegar
1 tablespoon orange marmalade
1/2 teaspoon ground red pepper (more or less)
1/2 teaspoon ground black pepper
1 large can cream of mushroom soup
2 cans (14.5 ounces each) cut asparagus spears
6 ounces grated Swiss cheese
1 large can (6 ounces) orginal flavor French fried onions

1. Boil the eggs.
2. Spray a large casserole with non-stick cooking spray.
3. In a deep saucepan heat the oil. Add the collards. 4. Stirring them, continue to cook at high heat for 2 minutes. Stir in the vinegar, marmalade, peppers, and soup. Heat until the mixture bubbles.
5. Spread the mixture into the casserole dish.
6. Drain the asparagus and layer it over the collards.
7. Grate the eggs and spread them over the asparagus.
8. Place the grated cheese on top of the eggs.
9. Finish the dish by spreading the entire can of onions over the top.
10. Bake at 350 degrees until the casserole bubbles,the onions turn a shade browner, the cheese melts, and the entire dish smells wonderful.

You should have at least 8 servings, but another person and I ate half of it in one meal because it was so good.
ML

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Re: Collards -- Mary Cheatham, www.FWLCookbook.com, 22:03:48 12/12/04 Sun