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May Cooking Challenge

Posted by on May. 7, 2012 at 8:13 PM
  • 11 Replies

This month your cooking challenge is try a new recipe using asparagus.

If you don't like asparagus, choose a vegetable and try a new recipe using that. 

Then let us know what you tried and how it worked out.


Happy cooking.apron

by on May. 7, 2012 at 8:13 PM
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Replies (1-10):
Mommee42boyz
by Anita on May. 7, 2012 at 10:06 PM
This is a good one for me. I tried and tried to get my family to eat asparagus.

We shall see...
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Shani527
by Shannon on May. 8, 2012 at 10:55 AM

Good idea. I donot really care for it but maybe i will find a way that i do

Stevied13
by Steph on May. 8, 2012 at 12:17 PM
Great! I'm planting some
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_Mrs.H_
by Bronze Member on May. 8, 2012 at 7:39 PM

Asparagus is something we don't eat much of so this is a good one for my family!

Noni2319
by Chrissy on May. 21, 2012 at 12:18 PM

I tried sauteed garlic asparagus recipe from allrecipes.com. It came out a bit mushy, I think if it was cooked for a shorter time it would be good.

stellarmom1
by Becca on May. 21, 2012 at 2:09 PM

BLEH, I despise asparagus! I would really like to try eggplant though! I've never cooked with it before!

Family4Eternity
by on May. 21, 2012 at 7:40 PM

 Well thats a good challenge especially since we don't usually eat it.

crazymomof4787
by on May. 22, 2012 at 7:01 AM

I made this

Chicken Asparagus Bake

1 package (9-1/2 ounces) Triscuits

2 cups cubed cooked chicken

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

1 package (10 ounces) frozen chopped asparagus, thawed and drained--I used fresh and blanched it first

1 can (8 ounces) sliced water chestnuts, drained

1 can (4 ounces) mushroom stems and pieces, drained

1/2 cup mayonnaise-I used low fat

Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.

In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.

Bake, uncovered, at 350° for 30-40 minutes or until heated through. Makes 4 servings.

Noni2319
by Chrissy on May. 22, 2012 at 12:13 PM
That sounds good.

Quoting crazymomof4787:

I made this


Chicken Asparagus Bake


1 package (9-1/2 ounces) Triscuits


2 cups cubed cooked chicken


2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted


1 package (10 ounces) frozen chopped asparagus, thawed and drained--I used fresh and blanched it first


1 can (8 ounces) sliced water chestnuts, drained


1 can (4 ounces) mushroom stems and pieces, drained


1/2 cup mayonnaise-I used low fat



Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken.


In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top.


Bake, uncovered, at 350° for 30-40 minutes or until heated through. Makes 4 servings.

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justahousewife
by Member on May. 22, 2012 at 12:20 PM

Asparagus is such an interesting edible you almost have to like it, or at least have an appreciation for it. Personally I like it best pickled then added to salads and sandwiches. 

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