NEW CASTLE —
A few crocuses have started to poke through the ground. And I’ve witnessed the color returning to the goldfinches that congregate at the feeders in our back yard.
However, we still have a few days left of March — the month that brings 60-degree temps one day and blizzards the next.
So, cautiously optimistic, I await the bright veggies and flavors of spring like tender asparagus, sweet baby carrots and strawberries.
And I enjoyed hearing from Jodi Cepro who contributed a recipe to Culinary Conversation this week.
Jodi wrote that she also looks forward to preparing a particular recipe each spring and wanted to share it with readers of the column.
“This recipe was given to me about 30 years ago by Catherine Domiano, a former resident of Hunter’s Lane,” Jodi said. “When the cake is sliced and served, the beautiful colors look so refreshing and always surprise those who have never seen it.”
Thanks, Jodi, for sharing.
It’s your turn next to be our guest.
Use 1 box of angel food cake mix and prepare according to package directions.
Divide cake batter into four different bowls. Add pastel colors of food coloring to three of the bowls; leave one bowl white.
First, add some white batter to the angel food cake pan; next add alternating spoonfuls of the different colored cake batter until all batter is used up.
Bake cake according to package directions.
When cool, frost cake with Cool Whip alone or prepare a small package of vanilla instant pudding, using only 1/2 of the milk called for and add a tub of Cool Whip to pudding for a thicker frosting.
Avocado and Asparagus
- 1 avocado, halved, seeded, peeled and chopped
- 1 tsp. lime juice
- 8 oz. green, white and/or purple asparagus, trimmed
- 2 tbsps. butter
- 4 eggs
- Salt and black pepper
- 8 slices white, wheat or brioche bread, toasted
- 8 slices crisp-cooked bacon