Roasted Garlic & Parmesan Asparagus and Sweet Potato Muffins


Roasted Asparagus, Garlic and Parmesan by Nancy Lowery


1 Bunch Asparagus Spears, Trimmed
2-3 Tablespoons Olive Oil
2 Cloves Garlic, Minced
2 Tablespoons Parmesan Cheese, Grated
Salt and Pepper, To Taste

Place asparagus on the bottom of a baking dish. Pour olive oil on top of asparagus and toss to coat. Arrange asparagus in a single layer. Sprinkle garlic and Parmesan on top, as well as salt and pepper. Bake in a preheated oven at 425 degrees for approximately 15 minutes, or until fork tender.



Sweet Potato Muffins by Paula Joiner


1 Cup Brown Sugar
1 Cup Oil
2 Cups Self-Rising Flour
1 Cup Cornflakes
1 Teaspoon Vanilla Flavoring
1 Cup Sugar
2 Large Eggs
1 Cup Quick-Cooking Oats
1 Cup Sweet Potatoes, Cooked & Mashed

Mix together sugar, oil and eggs. Add flour, oats, cornflakes, potatoes and vanilla. Mix well and put in greased muffin pan. Bake at 375 degrees for 12 to 15 minutes.

Bonne appetite!  Avoyelles Parish cookbooks, compiled by several organizations are available for sale in our gift shop located at the ACT Office, 8592 Highway 1, Suite 3 in Mansura.  Joanie selected recipes from the American Legion Auxiliary Cookbook.  We ship books for cost of book plus $5.00 for postage and handling.  Call (800) 833-4195 or email for details.