The Times - Serving Waitsburg, Dayton and the Touchet Valley

I wasn’t sure which recipe I was going to use this week. I have a recipe that is called, The Perfect Pound Cake. It takes lots of butter and eggs so I wanted to try it first before I suggested someone else try it. I still have a tub of Klicker’s strawberries frozen and frozen blueberries. I want to make the pound cake and put the fruit on top. That, hopefully, will be next week’s recipe.

I went searching through a recipe box that a friend shared with me. I found this one and thought it would be perfect for tomorrow’s dinner. I have leftover ham, and asparagus is in season. Since it has bread in it, I will serve fruit with it.

INGREDIENTS:

8 c. cubed French Bread

1 c. cut fresh asparagus (1 in pieces)

1 c. cubed fully cooked ham

¾ c. shredded part-skim mozzarella cheese

6 egg whites

3 eggs

1 ½ low fat milk

2 Tbsp lemon juice

¼ tsp garlic powder

In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice, and garlic powder: pour over bread mixture and stir until blended. Transfer to a 13” x 9” baking dish coated with cooking spray.

Cover and bake at 350 degrees for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

MY NOTES: As I type, I haven’t made this, but it looks to be fool proof.

Off the subject—I read in one of King Arthur’s posts—they sell flour—that one can test the inside temperature of breads with a thermometer ( a food one, of course). It seems 190 degrees is about right, with variables for denser breads. It would take the guess work out of under- and over-baked breads. I’m too old to change so I don’t see me doing this but I thought it was interesting. That would have never occurred to me to test the inside temperature of bread.

ENJOY