I have an idea and hopefully I have twenty some years to get it done. I'll need that much time! I want to make a cookbook for my children. Thus the name My Mama's Food. It has several meanings, for the entries in my journal it will mean me, my children's Mama. For me it means my dear Mom, their Mama Lu, for most of the recipes come from her and my grandma's and great grandmas. I do most of my cooking without a recipe, but sometimes they just need to be written down if we do not want them to be lost for future generations. When I left home I would have treasured a book like this, written by my Mom, so I want to try and do it for my children. I want to include photos of the kids helping me in the kitchen as they grow and eat what we make. What memories they will have when cooking in their own kitchen's and teaching their children to cook and sharing these memories with them and showing them pictures of themselves learning to cook with their Mama. I think it's a grand idea, now if I can pull it off!

Monday, December 31, 2012

Asparagus & Prosciutto Spears

1 bunch of Asparagus (lower 2 inches of stems cut off and blanched 2-3 minutes, depending on thickness of asparagus.)
1 lb Prosciutto (sliced as this as the deli person can get it without tearing it.)

8 oz Cream cheese
5 oz Gorgonzola (crumbled)
3 T shredded Parmesan cheese
1.5 t granulated garlic
1 t thyme

Combine the filling ingredients until smooth.

Place 1- 1.5 T of the filling 1 inch from the end of a piece of prosciutto, set one asparagus spear on top of the filling and roll up.

Bake on 400 (convection) for 15 minutes. If not a convection oven bake on 425 for 20 -25 minutes.
Cheese should be melted and the prosciutto slightly browned, but not crispy.

These can be made a day or 2 ahead of time and refrigerated until you need to bake them.


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