Oyster Stew

• 1 pint shucked oysters
• 1 cup finely chopped onion or sliced leek
• 2 tsp butter
• 1/2 tsp salt
• 2 cup skim milk
• 1 cup half and half
• 1 T fresh parsley
• 1/4 tsp white pepper

In a large saucepan, cook onion or leek in butter until tender. Stir in oysters and salt. Cook over medium heat for 5 minutes, until oysters curl around the edges. Stir in milk, cream, parsley and pepper. Heat through. Serves 4 to 6.

Acorn Squash with Apricot Glaze

• 2 medium acorn squash
• 1 medium apple, sliced
• 2 medium apricots, sliced. Or, 1 peach, peeled and sliced
• 1/4 cup apricot nectar
• 2 T honey
• 1/4 tsp ground nutmeg
• 1 T butter

Halve squash and discard seeds. Place squash in a baking dish with about one-quarter inch of water. Bake at 350 degrees until tender (usually 30 to 45 minutes). Or, microwave for 12 minutes until tender. In a small bowl, combine apple, apricots, nectar, honey and nutmeg. Turn squash over and spoon mixture into the cavities. Cook until hot. Garnish with nutmeg. Serves 4.

Asparagus Bouquet

• 1 to 1 and 1/2 lbs fresh asparagus
• 2 tsp olive oil or butter
• 2 T snipped fresh chervil or 2 tsp tarragon
• A dash of course salt

Preheat oven to 475 degrees. Cut woody bases from asparagus. Combine oil and 1 T chervil or 1 tsp tarragon. Drizzle over asparagus. Toss to coat. Roast 4 to 6 minutes in greased baking pan until tender. To serve, place upright in a jar. Sprinkle with remaining chervil. Makes 6 servings.

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