In the midst of a busy life and a busy time of year, Steve and I recently had the pleasure of spending the day with our granddaughter — just the three of us. We headed to Jackson mid-morning for lunch and an afternoon play at New Stage Theatre.
The trip down was full of her favorite songs on the radio and hearing about what was happening at school and her recent field trip. Our leisurely lunch was at her favorite restaurant, where there are games at the table on individual kiosks. She even let us play along.
We attended a matinee performance of “A Christmas Carol.” I have loved going to New Stage since I was in high school. It was a pleasure sharing that with Leila Rose. On her class field trip, she went to Memphis to see “The Nutcracker” at the Orpheum. She had just been to Greenwood Little Theatre to see another play the night before; so she had plenty of the arts in one week.
Life gets busy, especially this time of year. Take time to stop and smell the roses and spend time with those you love. We had one of the best days ever with our special granddaughter.
I hope you will enjoy this week’s recipes. Thanks for reading.
BACON WRAPPED ASPARAGUS
2 pounds fresh asparagus, ends trimmed
12 slices uncooked bacon
½ cup brown sugar
½ cup butter
1 tablespoon soy sauce
½ teaspoon garlic powder
½ teaspoon black pepper
Preheat oven to 400 degrees. Wrap one piece of bacon around four asparagus spears, and place in shallow baking dish. Repeat with remaining asparagus and bacon. In a small saucepan, combine brown sugar, butter, soy sauce, garlic powder and pepper. Bring to a boil and stir until melted. Pour over asparagus bundles, and bake 30 minutes until spears begin to wilt and bacon is cooked.
BUTTERMILK MAC AND CHEESE
6 eggs
2½ cups buttermilk
3½ cups shredded cheddar cheese
½ cup butter, melted
8 ounces elbow macaroni, cooked and drained
1 teaspoon salt
Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch baking dish with cooking spray, and set aside. Whisk together the eggs and buttermilk. Stir in melted butter, cheese and salt. Add cooked pasta, and stir to coat. Add salt. Pour into prepared pan, and bake uncovered for 45 minutes.
SMOTHERED GREEN BEANS
5 (15-ounce) cans green beans, drained
1 pound bacon
2/3 cup brown sugar
¼ cup butter, melted
¼ cup soy sauce
1½ teaspoon garlic powder
Preheat oven to 350 degrees. Pour drained green beans into a 9-by-13-inch baking dish. In a large skillet, cook bacon until almost done but not too crispy. Remove from skillet, drain on paper towel and chop. Sprinkle bacon over green beans. Whisk together brown sugar, butter, soy sauce and garlic powder. Pour over beans, and bake uncovered for 45 minutes.
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
