Recipes

Homemade chocolate sauce, very good. Actually doesn’t contain any Bailey’s liquor, instead is named after a cholatier in Cambridge, Mass. Regardless, good over ice cream, strawberries, bananas, anything you’d put chocolate sauce on. Thanks Martha.

Chocolate Sauce

Ingredients:

• 2 oz cooking chocolate
• small evaporated milk
• 1 stick of butter (8 oz)
• 2 cups powdered sugar

Directions:

1. Melt butter and chocolate in small sauce pan. Remove from heat.
2. Add milk and sugar, alternately, stirring out lumps.
3. Return to low heat and cool slowly for 8 minutes or until thicker, stirring out lumps.

Asparagus Gratin – Every Night Italian

Ingredients:

• 1 bunch of asparagus, tough ends trimmed and stems peeled
• 6 slices prosciutto or thin-sliced deli ham
• 3 tablespoons butter
• 1/2 cup fresh bread crumbs
• 1/2 cup shredded Gruyere cheese

Directions:

1. Cook asparagus in 1/2 inch lightly salted boiling water in a large skillet 5 to 7 minutes or until tender. Drain
2. Divide asparagus into 6 equal bundles. Wrap each bundle with a slice of prosciutto; place in a shallow flameproof baking dish.
3. Melt butter in a small saucepan over medium-low heat. Add bread crumbs; cook, stirring, 1 minutes. Pour mixture over asparagus bundles. Top with cheese.
4. Heat broiler. Run bundles under broiler until cheese lightly browns, about 1 minute.

Serves 6 people