HUNTSVILLE -
Robert went on the road to talk with Chef Michael Griffin and Mel Howard.
The two recipes are also on Cafe Michael's website.
Asparagus Casserole Makes 1 dish INGREDIENTS: 1 medium onion, diced 4 hard boiled eggs, sliced thin 2 (15 ounce) cans of asparagus, well drained 2 (8 ounce) cans of sweet peas, well drained 2 (8 ounce) cans of sliced mushrooms, well drained 1 ½ cups of grated cheddar cheese 1/3 cup of flour 3 cups of milk ¼ cup of oil
PREPARATION: 1. Saute onions in a medium sized saute pan. 2. Add flour and oil until well combined. 3. Stir in milk and let cook about 15 minutes. Then add the cheese until melted. 4. Layer casserole dish with the asparagus, mushrooms, and peas. 5. Pour cheese sauce over the top of casserole and then layer sliced eggs on top. 6. Bake in a 350 degree oven for 40 minutes.
Chocolate Cranberry Orange Cake Makes 1 cake INGREDIENTS: 2 boxes of german chocolate cake mix 1 ½ quarts Of heavy cream 2 teaspoons of vanilla 2 1/2 cups of sugar, divided 1 cup of honey 2 bag of frozen cranberrys, thawed 3 tablespoon of orange liquor, divided 1 ½ cups of chocolate, melted Toasted almonds, to taste
PREPARATION: 1. Prepare both boxes of cake mix per instructions on the box. Bake according to the directions (about 15 to 20 minutes) on a well sprayed half sheet pan. After cake cools, cut into three equal pieces. 2. In a medium saucepan, add cranberrys, 2 cup of sugar, 1 cup of honey, and 2 tablespoons of orange liquor. Cook on medium heat until cranberrys are soft. Remove cranberrys reserving the liquid. Let sauce cook about 20 minutes on medium low heat. Add cranberrys back in and let cool. 3. In a mixer fitted with the whisk attachment, beat heavy cream, remaining sugar, and vanilla until stiff peaks form. Stir in remaining liquor. 4. On desired dish, place 1 piece of cake, then a thick layer of whipped cream, and a layer of cranberry sauce. Repeat. For the top of the cake, add one thick layer of whipped cream, drizzle with chocolate, and top with toasted almonds. 5. Place in the refridgerator until chocolate is firm. Serve.
Asparagus Casserole Makes 1 dish INGREDIENTS: 1 medium onion, diced 4 hard boiled eggs, sliced thin 2 (15 ounce) cans of asparagus, well drained 2 (8 ounce) cans of sweet peas, well drained 2 (8 ounce) cans of sliced mushrooms, well drained 1 ½ cups of grated cheddar cheese 1/3 cup of flour 3 cups of milk ¼ cup of oil
PREPARATION: 1. Saute onions in a medium sized saute pan. 2. Add flour and oil until well combined. 3. Stir in milk and let cook about 15 minutes. Then add the cheese until melted. 4. Layer casserole dish with the asparagus, mushrooms, and peas. 5. Pour cheese sauce over the top of casserole and then layer sliced eggs on top. 6. Bake in a 350 degree oven for 40 minutes.
Chocolate Cranberry Orange Cake Makes 1 cake INGREDIENTS: 2 boxes of german chocolate cake mix 1 ½ quarts Of heavy cream 2 teaspoons of vanilla 2 1/2 cups of sugar, divided 1 cup of honey 2 bag of frozen cranberrys, thawed 3 tablespoon of orange liquor, divided 1 ½ cups of chocolate, melted Toasted almonds, to taste
PREPARATION: 1. Prepare both boxes of cake mix per instructions on the box. Bake according to the directions (about 15 to 20 minutes) on a well sprayed half sheet pan. After cake cools, cut into three equal pieces. 2. In a medium saucepan, add cranberrys, 2 cup of sugar, 1 cup of honey, and 2 tablespoons of orange liquor. Cook on medium heat until cranberrys are soft. Remove cranberrys reserving the liquid. Let sauce cook about 20 minutes on medium low heat. Add cranberrys back in and let cool. 3. In a mixer fitted with the whisk attachment, beat heavy cream, remaining sugar, and vanilla until stiff peaks form. Stir in remaining liquor. 4. On desired dish, place 1 piece of cake, then a thick layer of whipped cream, and a layer of cranberry sauce. Repeat. For the top of the cake, add one thick layer of whipped cream, drizzle with chocolate, and top with toasted almonds. 5. Place in the refridgerator until chocolate is firm. Serve.
