For a light summer luncheon, try the following, it will not disappoint.
2 lb fresh asparagus
1/3 cup sour cream
3 tables melted butter
1/2 cup bread crumbs
1/2 teas crumbled basil leaves (or dried basil)
1/2 teas paprika
1/2 teas salt
Cook asparagus in small amount of salted water. Place in single layer in a 12x9x2 pan. Spread with sour cream. Combine butter, bread crumbs, basil, salt and paprika and sprinkle over asparagus. Bake at 375 for 8 to 10 min or until bread crumbs are lightly browned. Yields 6 servings.
Shrimp Salad (This is one of my favs)
3 cups cooked shrimp, chopping each one in half
1 cup finely chopped celery
1/2 teas garlic salt
1/4 teas cayenne pepper
1/2 teas dill
1 cup mayo
Blend dill with mayo and then add rest of ingredients. Let this chill together for a few hours. May be served on top of spinach leaves with cut quarters of tomatoes. I sprinkle chopped parsley over the top before serving.
Chocolate Castles 