Hometown Focus Recipes – Hometown Focus

Spring has officially arrived, but you wouldn’t know it by the cold and snow that continued to be relentless. It must be the shape of an April Fool’s joke from Mother Nature.

So in hopes of bringing spring to really show itself, I’ve selected recipes that have the word “spring” in their name just to see things in a more positive light.

I know some of the ingredients in these recipes may not all be available to us right now, but the point is, it will give us something to look forward to. These recipes are all from www.allrecipes.com. As always, you can check out this website to read comments and reviews to see if there’s a variant you’d like better.

Spring salad

Recipe by: BROWNOG

• 12 slices of bacon
• 2 heads of fresh broccoli, florets only
• 1 ch. Grated celery
• 1/2 tsp. chopped green onions
• 1 ch. seedless green grapes
• 1 ch. seedless red grapes
• 1/2 tsp. raisins
• 1/2 tsp. blanched slivered almonds
• 1 ch. Mayonnaise
• 1 tbsp. white wine vinegar
• 1/4 tsp. White sugar

Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside. In a large bowl, combine bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve. (Yield: 8 servings)

Spring Rolls


• 2oz. dried soy vermicelli
• 4 eggs, beaten
• 1 finely chopped onion
• 2oz. mushrooms, drained and

• 3/4 (4 oz) can small shrimp, drained
and chopped
• 1 lb lean ground pork
• 2 tablespoons. vegetable oil
• 1 carrot, grated
• 2oz. crab meat
• 3 oz. bean sprouts
• 2 pinches of ground black pepper
• 1 tbsp. soya sauce
• 3 tbsp. fish sauce
• 1 clove of garlic, minced
• 20 sheets of rice (6 1/2 inches
• 1 pint. frying oil

Soak the vermicelli for 30 minutes in lukewarm water; drain. In a large bowl, combine vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.

One by one, moisten the rice cakes with a damp tea towel and fill them with 2 to 3 tablespoons of the vermicelli mixture. Roll up the pasta and let it rest for 30 minutes. In a large saucepan, heat the oil to 375 degrees. Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels. (yield: 20 rolls)

Spring asparagus salad

Recipe by: Dad from Seattle

• 1 tbsp. rice vinegar
• 1 C. Red wine vinegar
• 1 C. soya sauce
• 1 C. White sugar
• 1 C. Dijon’s mustard
• 2 tablespoons. peanut oil
• 1 tbsp. Sesame oil
• 1 1/2 lb fresh asparagus, trimmed and
cut into 2 inch pieces
• 1 tbsp. Sesame seeds

Whisk together rice vinegar, red wine vinegar, soy sauce, sugar and mustard. Drizzle with peanut oil and sesame oil, whisking vigorously to emulsify. Put aside.

Bring a pot of lightly salted water to a boil. Add the asparagus to the water and cook, 3 to 5 minutes, until just tender, but still firm. Remove and rinse

under cold water to stop the cooking. Place the asparagus in a large bowl and pour the dressing over the asparagus. Mix until evenly coated. Sprinkle with sesame seeds to serve. (Yield: 6 servings)

Spring Cleaning Cookies

Recipe by: SassGG

• 1/2 tsp. softened butter
• 1/2 tsp. shortening
• 1 ch. White sugar
• 1 ch. light brown sugar
• 2 large eggs
• 2 tablespoons of evaporated milk
• 2 tbsp. vanilla extract
• 2 ch. all purpose flour
• 1 C. baking powder
• 1 C. baking soda
• 1/2 tsp. salt
• 1 1/2 tsp. oatmeal
• 1 1/2 tsp. semi-sweet chocolate chips
• 1 ch. flaked coconut
• 1 ch. chopped pecans

Preheat the oven to 375 degrees. Grease two cookie sheets. Beat together butter, shortening, white sugar and brown sugar in a large bowl until light and fluffy. Beat the eggs, one at a time. Stir in evaporated milk and vanilla.

Combine flour, baking powder, baking soda and salt in a separate bowl. Stir the flour mixture into the sugar mixture. Stir in rolled oats, chocolate chips, coconut and pecans. Drop by heaped tablespoonfuls 2 inches apart onto prepared cookie sheets.

Bake 13 to 15 minutes in the preheated oven, until golden brown, reversing the racks halfway through cooking. Cool slightly on cookie sheets before transferring to wire racks to cool completely. (Yield: 4 dozen cookies)

Spring fruit trifle

Recipe from: Bakery

• 36 Nilla wafers each
• 2 tablespoons. orange liqueur or
Orange juice
• 3 ch. fresh seasonal fruits, such as
slices of peeled kiwi, blueberries and/or
sliced ​​strawberries

• 3 ch. cold milk
• 2 pkg. (4-serving size) JELL-O vanilla
Instant Pudding and Pie Filling
• 6 squares (1 oz.) Baker’s premium
white baking chocolate, melted,
slightly chilled
• 1 jar (8 oz) whipped Cool Whip
garnish, thawed, divided

Coarsely break wafers into a 2 1/2 quart clear glass serving bowl. Drizzle with liqueur; top with layers of fruit.

Pour the milk into a medium bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Refrigerate until pudding begins to thicken. Add chocolate; stir with wire whisk until well blended. Gently stir in half of the whipped topping. Pour over fruit; top with remaining whipped topping.

Refrigerate at least 30 minutes or up to 24 hours before serving. Store leftover desserts in the refrigerator. (Yield: 15 servings)

French spring soup


• 1/4 tsp. Butter
• 1 lb leeks, chopped
• 1 onion, chopped
• 2 liters of water
• 3 large potatoes, chopped
• 2 large carrots, chopped
• 1 bunch of fresh asparagus, trimmed
and cut into 1 inch pieces
• 1/3 tsp. uncooked long grain white rice
• 4 tsp. salt
• 1/2 lb of fresh spinach
• 1 ch. heavy cream

Melt the butter in a large saucepan over medium heat. Stir in leeks and onion and cook until tender. Pour water into the pot. Stir in potatoes, carrots, asparagus and rice. Season with salt. Bring to a boil, reduce the heat and simmer for 30 minutes, until the vegetables and rice are tender. Stir the spinach and heavy cream into the soup mixture and continue cooking for about 5 minutes before serving. (Yield: 10 servings)

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