Asparagus Cheese Soup

1/4 cup (1/2 stick) butter
1/4 cup flour
1 Tbls. salt
2 pinches nutmeg
Dash of pepper
1-1/2 quarts milk
2 packages frozen asparagus (cooked, drained and diced)
3 cups shredded Cheddar cheese
Paprika for taste

Melt butter and blend in flour, salt, nutmeg and pepper. Gradually add milk and cook, stirring constantly until slightly thickened. Add asparagus and cheese and continue to stir until cheese melts. To serve, garnish with paprika and a little more cheese on top.

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Hearty Supper Salad - 6 servings

1 cup elbow macaroni
2 cups diced cooked ham, minced ham or chicken or shrimp
1/2 cup diced sharp Cheddar cheese
1 cup chopped celery
1 small onion, chopped
1/2 cup chopped sweet pickle
1/2 cup sour cream
2 Tbls. prepared mustard
May add 2-3 Tbls. mayonnaise

Cook macaroni in boiling, salted water until tender, according to directions. Rinse and drain. Put in large mixing bowl with meat or shrimp with cheese, celery, onion and pickle. Blend together sour cream, mustard and mayonnaise if desired. Add to macaroni mixture. Toss until well blended. Chill well.

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Meatballs in Apple Butter

1/4 lb. bulk pork sausage
2 Tbls. apple butter
1 tsp. maple syrup

Roll sausage into 1-in. balls. Place on a microwave-safe plate. Cover and microwave on high for 1-2 minutes or until meat is not pink in center. Cool, then place in a resealable plastic bag. Combine apple butter and syrup; pour over meatballs. Refrigerate overnight or all day. Place on microwave-safe serving dish. Cover and microwave on high for 1-2 minutes until heated through. Yields 8 meatballs.

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Ephesians 2:18  For through him we both have access by one Spirit unto the Father

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