Enjoy some delicious recipes!

Program #858

Rhonda Matthews

Crunchy Asparagus

1 1/2 to 2 pounds fresh asparagus
2 teaspoons sesame oil
4 teaspoons soy sauce
1 teaspoon sugar

Cut asparagus diagonally into 1 1/2 inch pieces.
Parboil in 2 quarts boiling water for 1 minute.
Drain; run cold water through asparagus to cool down.
Dry on paper towels.
Combine remaining ingredients; mix well to dissolve sugar.
Pour over asparagus; toss.
Chill for at least 2 hours, but no more than 24 hours.

Fast and Tasty Shrimp
Great choice for weekday supper!

1 pound raw shelled and deveined frozen shrimp
2 tablespoons oil
1-2 tablespoons No salt seasoning (recipe below)
Add oil to skillet over medium heat.
Add shrimp to skillet and sprinkle generously with No Salt Seasoning.
Cook 5-7 minutes, stirring often.
Just before removing from heat, add to skillet:

2 tablespoons chopped green onion
2 tablespoons Parmesan Cheese
1 small tomato, seeded and chopped fine
Serve immediately or place in refrigerator and serve cold.
No Salt Seasoning
2 Tbsp dry mustard
2 Tbsp onion powder
2 Tbsp garlic powder
2 Tbsp paprika
1 Tbsp ground black pepper
1 teaspoon ground thyme
2 teaspoons crushed basil leaves

Combine all ingredients and store in covered container or shaker.
Excellent on meat, fish or eggs.

Marinated Fresh Strawberries

2 cups fresh strawberries
3 tablespoons lemon juice
3 tablespoons orange juice
3 tablespoons sugar

Wash and hull berries.
Slice into bite-size chunks.
Add sugar and gently mix in.
Allow to stand until berries produce natural juice.
Add lemon juice and orange juice.
Cover berries and allow mixture to stand at room temperature for 30 minutes.
Serves 4.
Store leftovers in refrigerator.

Easy Refrigerator Pickles
tastes great on any sandwich or burger

3 cups pickling cucumbers, sliced thin
3/4 cup onion, sliced thin
1 cup sugar
1/2 cup vinegar (5% acidity)
1 teaspoon pickling salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1 teaspoon turmeric

Place all ingredients in a 2 quart covered glass dish and microwave 8 minutes. (Stir after 4 minutes)
Cool. Pack into sterilized half pint or pint jars. Store in refrigerator.
Allow 48 hours marinating time before using.

For best results in this recipe, use pickling cucumber or baby burpless cucumber.
AVOID using full size, waxed slicing cucumbers.

Like tartar sauce? Chop the finished pickles well and mix with a dab of mayo.
Makes a tangy, sweet sauce.

Clemson Cooperative Extension
Rhonda Matthews
clemson.edu/hgic
rhonda@clemson.edu

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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