Chicken Tortellini Soup

1/4 cup Butter
1/4 C flour
8 cups Water
1 onion
1 package frozen California Style Veggies (I use 2 pkgs)
3 cooked and cubed chicken breasts
1 package boilded tortellini
1 cup shredded cheese
2 cups half and half
Make rue: saute one onion with butter add flour after soft.  Add 8 cups water and 8 cubes chicken bullion.   Bring to boil.  Add veggies, chicken and tortellini. Stop boiling and add one cup shredded cheese and 2 cups half and half. (Recipe stolen from Miss Lacey Hilliard)

Roasted Red Potatoes

1 lb red potatoes (quartered)

2 T diced onions (optional)

2 T butter (melted)

1 T honey

1 tsp dry mustard

pinch salt

pinch ground black pepper

Preheat oven 375 degrees. Combine honey, mustard, butter, salt, pepper in skillet adding onions last (burn easily). Combine potatoes and glaze in a bowl until potatoes are coated. Spread potatoes in a single layer on cookie sheet and bake 35 minutes.

Oven-Roasted Asparagus

Edible Asparagus

• 3 pounds fresh asparagus
• 2 tablespoons olive oil 
• 3 garlic cloves, minced
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup slivered almonds, toasted

• Preparation

  1. Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper.
  2. Bake at 350° for 10 minutes or to desired degree of tenderness. Transfer asparagus to a serving dish; sprinkle with almonds.
  This is the original recipe. 
  
  
  This is my variation:
  
  
  Drizzle a cookie sheet with olive oil. Place asparagus on the tray. Sprinkle Parmesan Cheese, more olive oil, and Costco's Garlic/Parmesan Cheese mix (the kind for excellent garlic bread) over the asparagus. Bake. Enjoy.