Asparagus-Egg Salad and Jelly Muffins

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?

Asparagus-Egg Salad

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.

 

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