Saucy Chicken and Asparagus

In the spring the ditch banks around Emery County Utah sprout asparagus and this recipe is great for those of us who love asparagus.


Ingredients:
1-1/2 pounds of fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 Tablespoons cooking oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup Mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1 Cup (4 ounces) shredded cheddar cheese

Directions:
If desired, partially cook the asparagus; drain.Place the asparagus in a greased 9-inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375 for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand for 5 minutes before serving.Number Of Servings:4 servingsPreparation Time:1 hour start to finish

Corn on the Cob

We picked up some corn on the cob from the farm and I wanted a new way to cook it. I found this recipe on Recipezaar.com (one of my fave recipe sites, if you couldn't tell!). Anyway, it was absolutely delicious! I didn't put any additional butter or salt on it after it was cooked - it was perfect right out of the pot! Also, I halved the recipe because. I was only cooking 5 ears of corn and I don't own a pot big enough for all that milk and water!

Ingredients:

• 1 gallon water
• 1 quart milk
• 4 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon red pepper flakes (optional - I left this out since we didn't have any on hand - plus, I didn't think my kids would eat it.)
• 12 ears fresh corn, shucked and silk removed

Directions:

1. Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
2. Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 8 minutes.
3. Remove the pot from the heat and let stand until needed.
4. Drain and serve hot, either plain or with the condiments of your choosing, such as oil, butter or maple syrup.