<img alt='' src='https://secure.gravatar.com/avatar/fbf199152c2dafd3e6b2197b686c8925?s=96&d=mm&r=g' srcset='https://secure.gravatar.com/avatar/fbf199152c2dafd3e6b2197b686c8925?s=96&d=mm&r=g 2x' class='avatar avatar-96 photo' height='96' width='96' />Recipes by caitlinthewriterView all recipes Avocado BreadBy caitlinthewriterA Book of Favorite Recipes Compiled by Woman’s Society of Christian Service 1971Asparagus WashingBy caitlinthewriterHow long to cook asparagus? 10 to 15 minutes, some experts say. Others advise: never cover the pot and cook only until asparagus is “al dente.” But one person’s “al dente” may be another person’s “raw.” So my advice is cook to your taste, but do not overcook.Asparagus Marinade with Sour Cream SauceBy caitlinthewriterFritter BatterBy caitlinthewriterAsparagus Fritters - Sexton Cookbook
50 servings
Asparagus Cheese Roll-UpsBy caitlinthewriterFood Fare by Mary SargeApricot PieBy caitlinthewriterBy Sunset Magazine’s director of home economics
Fresh apricots in the markets are a direct invitation to make this delicious pie, though canned or dried apricots may be used equally well in making it any time of year.
Apple Dessert RingBy caitlinthewriterFrom Heinz CookbookApple ChutneyBy caitlinthewriterAndy Williams Rhubarb ShortcakeBy caitlinthewriter
