Our Guests Dan and Karen

We toast great friends who had a wonderful influence on our children.

Anne was so happy to see her math teacher from high school. Math was one of Anne's favorite subjects. Anne said Mrs. Major was such a good teacher.

Our Guests Dan and Karen

We were so complimented that friends from the town where we formerly resided took time from their vacation time in San Diego to spend a visit with us. Dan and Karen were teachers at Willard High School. Our four children speak so highly of these educators which is such a deserving compliment to their efforts.

For dinner I served the salmon prepared from the posting of Thursday. Also on the menu was salad from the posting of 9/23/07, and I tried a new recipe on them that appeared in the Food section of this week's newspaper. I thought I would just use my electric rice cooker for perfectly cooked wild rice. Well it didn't happen. The rice was a little crunchy. Don't you just hate it when you have company and you want things to turn out right and when you are at the table you learn it didn't? I will post the recipe anyhow. The dessert was my standby to serve with seafood, Lemon Meringue Pie posted 5/23/07.

Wild Rice and Asparagus Casserole

2 cups cooked wild rice

1 pound asparagus, cut in 2" lengths

3 tablespoons onion

1/2 cup fat free chicken broth

3 tablespoons flour

1 cup low fat milk

1/2 teaspoon freshly ground pepper

1/2 cup Parmesan cheese

3 slices bacon, chopped and fried crisp

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Directions:

Preheat oven to 350 degrees. Spray a shallow 1 1/2 quart baking dish with cooking spray. Put the wild rice in the bottom of the dish and top with the asparagus.

Place onion in sauce pan over medium high heat and add chicken broth. Cook until onion is soft about 4 to 5 minutes, adding more broth as necessary.

Dissolve flour in milk; add to pan. Bring to a boil, then add pepper and cheese, remove from heat. Stir until cheese is melted. Pour over asparagus and top with bacon. Bake for 45 minutes.