Light ‘n’Crispy Waffles
2 cups biscuit/baking mix
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda
In a small bowl, combine the mix, eggs and oil and stir until smooth. Bake in a preheated waffle iron until golden brown. Yields 12 waffles.
Asparagus with Lemon Sauce
3 cups cut fresh asparagus (cut in 2 -inch pieces)
1 can (8 ounces) sliced water chestnuts, drained]
1/4 cup cream cheese, softened
2 tablespoons water
2 tablespoons milk
1/2 teaspoon grated lemon peel
1 tablespoon sliced almonds, toasted
Place asparagus and water chestnuts in a shallow microwave safe dish; add 1/2 inch of water. Cover and microwave on high for 6-8 minutes or until asparagus is crisp tender. Drain and keep warm. Combine the cream cheese, water, milk and lemon peel. Cover and microwave for 1 and 1/2 minutes, pour over asparagus and sprinkle with almonds.
Rhubarb Torte
Combine 1 cup flour, 2 tablespoons sugar a pinch of salt and 1/2 cup butter. Press into an 8 x 10 inch pan. Bake at 325 degrees for 20 to 25 minutes.
Cook and stir until thick 2 1/4 cups rhubarb, 1 1/2 cups sugar, 1/2 cup milk, 2 tablespoons flour, and 3 egg yolks. Pour over bottom crust.
Beat 3 egg whites, 6 tablespoons sugar and 1/4 teaspoon cream of tartar. Spread over rhubarb mixture. Brown in 325 degree oven 10-15 minutes.
