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Date Posted: 17:01:14 12/14/04 Tue
Author: Jane Riley
Subject: Re: Us Northern boys......collards
In reply to: Bea 's message, "Re: Us Northern boys......collards" on 16:09:08 12/14/04 Tue

>Collards can be one of the most scrumptious
>vegetables. There are so many new exciting ways to
>cook collards. Try substituting cooked collards for
>spinach in your favorite dip.
Dear Northern Boy,
I don't know whether or not you eat asparagus, but here is a recipe that is so good it will make you slap yore Mama! Or at least slap somebody!

I cooked this the other night for my friend Tim. It was supposed to serve eight people, but we ate half of it. Them other six didn't get a shot because we hid it from the big 'uns and the next day we finished it off.

It seems to me a shame that some of you Northern boys don't grow collards in yore yards. They actually fare better in cool climates, where they can receive the kiss of frost.

I don't mean any offense, but my heart goes out to you about the deprivation you have suffered.

Yes, we do make good pecan pie, biscuits, gravy, and fried chicken; but we modern Southern women have new ways of cooking collards that you would not be able to resist. Trust me.

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.

Jane Riley,
No Longer Abroad

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