Here are a few more fabulous finds from the Better Homes and Gardens Meals in Minutes. I was intrigued by the eggs on top of asparagus dish to the left in the photo. How would you serve that so folks would get some of each?
Cook one 10-oz. package frozen asparagus spears according to package directions; drain. Place in shallow dish. (Why not fresh?) Combine 2 tablespoons each salad oil and vinegar, and 1 tsp. each grated onion and prepared mustard; drizzle over asparagus. Chill well, about 1 1/2 hours. Slice two hard-cooked eggs; arrange over asparagus. Spoon reserved dressing over.
The Jelly Muffins are supposed to be a bread to accompany the interesting pictured meal. They sound good, but more for Sunday morning breakfast.
1 3/4 cups sifted all-purpose flour
2 tablespoons sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 well-beaten egg
3/4 cup milk
1/3 cup salad oil
Jelly or jam
Sift dry ingredients into bowl; make well in center. Combine egg, milk, and oil. Add all at once to dry ingredients. Stir quickly only till dry ingredients are moistened. Fill greased muffin pans 2/3 full. Spoon about 1 tsp. of jelly or jam on top of batter. Wrap and freeze. To serve, bake (without thawing) at 400F for 25 – 30 minutes or till done.