Whether or not you live in or are from the south, the turmoil Mother Nature has wreaked there over the past month can hardly go unnoticed. Reuters reported that, between Arkansas, Tennessee, and Mississippi, a total of nearly 3 million acres of farmland had been inundated. In Mississippi the river could rise 11 more feet in the next ten days. Our thoughts are with those in the Delta suffering the worst flood to hit the region in over 70 years.
The American Red Cross and Salvation Army are two of the organizations helping those left homeless in the wake of this natural disaster. If you know of food banks in the areas hit by flooding, please post information on them in the Comments section.
With this region on our mind, we share with you today a delicious recipe for comfort food from an old spiral bound collection organized by the Junior League of Jackson, Mississippi. Please note, we suggest substitutions for several items in order to make this a more heart healthy recipe.
Asparagus Souffle by Mrs. Robert Allen Smith from the Junior League of Jackson, Mississippi’s Southern Sideboards
Ingredients:
4 eggs
1 (15 1/2 ounce) can asparagus spears, drained
1 cup shredded Cheddar Cheese (substitute with Galaxy’s Veggie or Rice Cheddar Shreds)
1 cup mayonnaise (or Vegenaise)
1 (10 1/2 ounce) can cream of mushroom soup (Imagine’s Mushroom Soup is a good option)
Directions:
Beat eggs in blender. Add remaining ingredients and blend. Pour into lightly greased 1 1/2 quart souffle dish. Place souffle dish in a second pan and add 2 inches of water. Bake at 350 F for 55 – 60 minutes or until knife inserted in center comes out clean.
Yield: 6 servings
