What’s on the side?

Green Bean & Onion Blossom Casserole

Preparation time 10 minutes; baking time 30 minutes

• 2 cans (15 oz.) cut or French-style green beans, drained

• 10 oz. can cream of mushroom soup

• ½ cup Robert’s Reserve Onion Blossom & Horseradish Dip

• 3 oz. can French fried onions

1. Heat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with non-stick spray.

2. Combine undiluted soup and onion blossom dip in a large mixing bowl. Add drained green beans; stir to combine. Transfer to sprayed baking dish. Top with French fried onions and Parmesan cheese.

3. Bake 20 to 30 minutes or until casserole is hot and bubbly. Serves 6-8.

Asparagus with Lemon, Dill & Capers

Preparation time 5 minutes; cooking time 5-10 minutes

• 1½ pounds asparagus, bottoms trimmed

• tablespoon Adams Reserve House Rub

• cup half and half or heavy cream

• ½ cup Robert’s Reserve Lemon & Dill Caper Sauce

• ¼ cup freshly grated Parmesan cheese

1. Blanch asparagus and chill (Bring water to a boil in a saucepan, add salt, and simmer 2-3 minutes only depending on diameter of asparagus.)

2. Use same cooking pot to heat cream, lemon sauce and house rub medium-high heat. Ladle the sauce over the asparagus and top with remaining cheese and serve immediately. Serves 4.

Peach Bourbon Bread Pudding

• 12 oz. King’s Hawaiian Sweet Rolls

• 2 cups heavy cream or half and half

• 2 eggs (beaten)

• cup Fischer & Weiser Peach

Bourbon

• ½ cup golden raisins

• ½ cup butter (unsalted

and melted)

• ¼ cup brown sugar

• 2 Tbs. cinnamon

1. Preheat the oven to 375 degrees F. Butter the inside of a 9 x 13-inch baking pan.

2. Cut the Hawaiian rolls into 2-inch cubed pieces.

3. In a large bowl, mix the eggs, heavy cream, peach bourbon, raisins, butter, brown sugar and cinnamon together.

4. Mix the King’s Hawaiian bread into the liquid, making sure all the bread is wet.

5. Place the mixture in buttered baking dish and cover with foil.

6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.