Field Club of Longmeadow Cookbook


	Cookbook

Recipe of the Month

With spring weather in the air I've thought of two great spring recipes, one a side dish and one a dessert. -- Kate

Cold Asparagus With Pecans

	1 1/2 lb. asparagus		1/4 c. sugar
	1/4 c. soy sauce		3/4 c. finely chopped pecans
	1/4 c. cider or balsamic vinegar		Pepper to taste
	2 Tbsp. vegetable oil

Cook asparagus in boiling water 6 to 7 minutes or until tender but crisp and still bright green. Drain and rinse under cold water. Arrange in one or two layers in oblong serving dish. Mix remaining ingredients and pour over asparagus. Serve chilled. May be marinated up to 36 hours ahead.

From The Field Club Cooks!, submitted by Lynne Doyle

Lemon Cheesecake Alaska

1 c. vanilla cookie wafers 1/2 c. lemon juice

3 Tbsp. melted butter 1 c. whipping cream

3 egg yolks 3 egg whites

1 (14 oz.) can condensed milk 1/2 c. sugar

Crush wafers; combine with butter. Press into greased 8 inch pan. In small bowl beat yolks until light. Blend in condensed milk; stir in lemon juice. Whip cream and fold into lemon mixture. Pour over crumb crust. Beat egg whites until soft peaks form, then add sugar a little at a time. Spread over lemon filling. Bake at 425 degrees for 8 minutes or until golden brown. Cool, tent wrap in foil, and freeze.

From The Field Club Cooks!, submitted by Karen Appleman

The Field Club Cooks! cookbooks are still available in the tennis hut for a bargain price of $10. Denise Brown also sells them in her shop, Gilbert's Written Word, at 60 Shaker Road in East Longmeadow. I'm down to the last 100 or so books, so supplies are dwindling!

Chairperson: Kate Pappas