Roll your fish fillets and place them upright along center of baking pan. Spoon vegetable medley around bundles of fish. Pour your soup mixture over entire casserole. Bake, covered, for about 30 mins. or until fish flakes easily when tested with a fork.

After 30 mins. top fish only with remaining cheese. Bake, uncovered for 3 mins.

This is true company faire that will make your guests feel very special.

ASPARAGUS SALAD -

1-1/2 cups vegetable oil (canola, if possible) 1/2 cup white vinegar (do not use cider)

2 tsp. Dijon mustard

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup chopped green/or red bell pepper or a combination of both

1/4 cup chopped green onions (scallions)

2 lbs. fresh asparagus, cooked and drained

2 tomatoes, sliced

a few slices of red radishes (optional) 1/2 cucumber sliced thinly (optional)

1 tbs. chopped fresh curly parsley

In a small bowl, whisk together oil, vinegar, mustard, salt and pepper. Add bell pepper, parsley, green onions, cucumber, and radishes, if using. Place asparagus spears in a glass bowl. Pour dressing with vegetables over asparagus. Cover and chill overnight. When ready to serve, drain asparagus by using a slotted spoon and arrange them on a plate lined with lettuce leaves. Garnish with tomato slices. Pour by spoon some of dressing over asparagus and tomato slices, including some of vegetables in dressing.

Place remainder of dressing in a small bowl so that guests can add more if they would like to. You have a very nice luncheon salad or a pretty dinner salad.

Either way enjoy taste of asparagus!

©Arleen M. Kaptur

(An excerpt from Rustic Living e-cookbook - Vegetables-Here's to Your Health

4 cups trimmed, washed, and diced rhubarb 2 cups granulated sugar 1 (3 oz.) box raspberry jello (Do not make jello - just use powder)

In pan, combine all ingredients above. Simmer over a gentle, low heat until well cooked. Pour into fancy glass jars. When jam has cooled, cover with plastic wrap and store in your refrigerator.

Easy and tastes great!

There is nothing nicer than combining two seasonal favorites and discovering that two good things make one great pie!

RHUBARB/STRAWBERRY PIE

1-1/2 cups rhubarb, trimmed, washed and cut into small pieces 1 cup fresh washed, trimmed, and sliced strawberries 1 cup granulated sugar 2 tbs. flour 2 tbs. sweet cream butter 1 tbs. cold milk 1 9” unbaked pie shell, ready-made or made from scratch

Combine rhubarb, strawberries, sugar, flour, butter and milk. Gently blend and then pour into unbaked pie shell. Dot mixture with remaining 1 tbs. butter. Cover pie with additional pie crust, or use strips of pie crust for a lattice design. Also, if using an additional pie crust, combine equal amounts of flour (about 1/2 cup), sugar (about 1/2 cup), and about 3 tbs. softened sweet-cream butter. Cut with pastry blender or two knives. You will get very tasty crunchies to sprinkle on top of your pie crust. Flute edges of two crusts together before using sprinkles. Bake in a 450 degree oven for 10 mins. Reduce oven to 350 and bake for 30 mins. or until crust/or crunchies are lightly browned. Remove from oven and cool on rack. Serve with vanilla ice cream for a very special pie ala mode.

Hope these recipes make a rhubarb lover out of you and your family. ©Arleen M. Kaptur