I realize this recipe it out of season, but here goes...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fresh Spring Asparagus And Turkey Sausage Supper
Categories: Turkey
Yield: 1 Batch

12 oz Hot turkey sausage
1 lb Fresh asparagus
1 cn Condensed cream of mushroom
- soup
1/2 c Fresh mushrooms; chopped
1/4 c Cheddar cheese; grated
8 oz Uncooked spinach noodles
1 c Fresh bread crumbs; buttered

Brown and crumble the sausage and pour off the drippings. Keep hot.
Cut asparagus into bite-size pieces; cook until crunchy-tender; drain,
reserving 1/2 cup of the liquid. Keep asparagus hot. Mix soup
mushrooms, asparagus liquid, and cheese in a saucepan. Cook over a
low heat until well-mixed and thick. Keep hot. Prepare noodles
according to package directions; drain and pour into a buttered
casserole dish. Add sausage, asparagus, and cheese sauce in that
order. Top with the bread crumbs. Place in a hot oven (425?F) just
long enough to brown the crumbs.

Recipe by Mary Riemerman

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Hello, Ben!

Replying to a message of Ben Collver to All:

I realize this recipe it out of season, but here goes...

Title: Fresh Spring Asparagus And Turkey Sausage Supper

It's dropping to 40F (4.4C) at night here, so I'd say that's still in season with canned asparagus. XD

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crawfish File Gumbo
Categories: Soups, Cajun, Main dish
Yield: 6 Servings

1 c Shortening
1 c Flour
1 Onion, minced
1/4 c Parsley, minced
3 Pods garlic, minced
1/4 c Celery leaves, minced
1 lb Crawfish tails, cleaned
8 c Water
1/2 c Crawfish fat
Seasonings to taste

Make a roux by cooking shortening and flour together to make a
golden brown color while stirring constantly. Add onions and cook
until soft. Add crawfish fat. Stir constantly while cooking over low
heat until shortening floats on top. Add water and seasonings. Simmer
over a low heat for 30 min. About 1/2 hr. before serving, add garlic
and crawfish tails and let simmer for 25 min. longer. Add parsley,
green onion tops, celery leaves and simmer 5 min. longer. Just before
serving, add about 3/4 tsp. file powder, if desired. Serve in soup
plates with hot steamed rice and Tabasco sauce, if desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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-- Sean

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Re: Fresh Spring Asparagus And Turkey Sausage Supper
By: Sean Dennis to Ben Collver on Tue Oct 07 2025 01:55 pm

I realize this recipe it out of season, but here goes...
Title: Fresh Spring Asparagus And Turkey Sausage Supper

It's dropping to 40F (4.4C) at night here, so I'd say that's still in season with canned asparagus. XD

:}

Here is a more seasonally appropriate recipe...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Glazed Cornish Game Hens
Categories: Game, Hens
Yield: 1 servings

MMMMM---------------------FRESH CURRY POWDER--------------------------
1/4 ts Fennel seeds
1 ts Coriander seeds
3 Cardamom pods; seeds of
Ground ginger; to taste
Cinnamon; to taste
Cumin seed; to taste
1/4 ts Crushed dried red chiles;
- up to 1/2 ts
1/4 ts Turmeric

MMMMM----------------------------HENS---------------------------------
2 lb Rock Cornish game hens (2)
1 c Honey
1 tb Dijon or
- spicy prepared mustard
1 cl Garlic; finely chopped
Salt
Black pepper;
- freshly ground, to taste
1/2 Lemon; juice of,
- reserve other half

Curry Powder:

Grind the spices together until they resemble a coarse powder, either
with a mortar and pestle or in a clean electric coffee grinder If the
hens are frozen, thaw overnight in refrigerator Rinse hens with cold
water; pat diy. In small bowl, combine curry powder with syrup,
mustard, garlic, salt, pepper, and lemon juice. Preheat oven to
375?F.

Cut reserved lemon half in half again; place inside hens. If desired,
truss (tie or skewer) hens, to secure legs. Line a shallow roasting
pan with foil, dull side facing up, for easy cleanup. Place hens in
pan and brush with some of the glaze. Reserve remainder of glaze for
frequent basting. Bake in oven 1 hour or longer, until juices run
clear. Meat should still be juicy. Baste often for crispy, golden
skin. Halfway through baking, cover legs and wing tips with foil to
prevent scorching. Serve with rice and stir-fried vegetables.

Diane's Notes:

The original recipe calls for corn syrup rather than honey. The first
time I made this, I didn't have any corn syrup so I used honey
instead, and I liked it so much I use honey every time now.

Recipe by Diane Lazarus

Adapted FROM: Nancy Enright's Canadian Herb Cookbook, 1985

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