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It is the month of May. This is one of the months that has so many things going on that I can hardly keep track of anything. There is Mother's Day, opening of fishing season, Sytennde Mai (Sorry Norskies if I didn't spell that correctly.) Memorial Day, graduations, weddings, sports events to go to, and on and on. But you know, all of these things are fun things to do so don't call me -- we won't be home!

It's about preparing some good food for your mom to celebrate this special day. Our family gathers together for a cookout and everyone brings something for the grill and something to pass. If it's a rainy day, it will be a cook-in and hopefully one of the kids will opt to have us come to their house as there isn't enough room for all of them since we've moved. Regardless, we'll have a fun day.

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How about fixing something special to take to your Mom on Sunday. If you bring something to share, perhaps it would be one of these dishes. How about starting with the main dish . . .

ASPARAGUS, EGG AND HAM CASSEROLE

2 lbs. asparagus, trimmed and cut into 1-1/2 inch pieces, cooked tender and drained (about 4 c.)

3 T. butter or margarine

2 T. flour

1-1/2 c. hot milk or liquid, drained from cooked asparagus

1/8 t. nutmeg

1/8 t. salt

1/8 t. pepper

2 c. diced ham

4 hard-cooked eggs, peeled and thinly sliced

1/2 c. grated cheddar cheese

paprika

Melt butter in a saucepan; stir in flour and cook, stirring constantly for one minute. Slowly stir in milk, stirring constantly so it doesn't get lumpy. Cook until the sauce thickens like heavy cream. Stir in seasonings.

In a 2-1/2 qt. sprayed, or lightly buttered casserole, layer half of the asparagus, ham, eggs and sauce. Repeat this layer, ending with sauce. Sprinkle cheese over top. Bake at 350 degrees for 20-30 minutes or until the top is brown and bubbly. Makes 4-5 servings.

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Quiche is one of my favorite egg dishes to serve for a brunch or lunch. When fresh asparagus is available I like to make this for friends. They think it's delicious and so do I.

ASPARAGUS QUICHE

one 9-inch unbaked pie crust (make your favorite pie crust or use a purchased pie crust to fit)

1-1/2 c. low-fat small curd cottage cheese

2 T. flour

4 eggs

2 c. one percent milk (can use 2 percent or whole milk if you wish

1 t. Dijon mustard

dash or two of hot pepper sauce

2 c. sliced asparagus (but in 1/2-inch pieces), cooked for 3 minutes and drained well

2/3 c. shredded Swiss cheese

paprika

Combine in a blender or food processor, except for crust, the next six ingredients; blend until smooth. Pour into crust. Arrange asparagus evenly over filling. Sprinkle with cheese and paprika. Bake at 375 degrees for 25 minutes or until knife comes out clean when inserted near center. Makes 6 servings.

NOTE: I use 3 whole eggs and 2 whites.

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The title of this recipe may lead you to think it's German potato salad, but it isn't. It is a very hearty dish that can be served for breakfast, brunch or for that matter, lunch or supper as well.

GERMAN POTATOES

6 slices bacon, diced

1/3 c. diced green pepper (can use sweet red pepper if you wish)

3 T. diced onion

3 large potatoes, peeled, diced and cooked until tender, drained

salt and pepper to taste

1/2 c. shredded cheddar cheese

6 eggs

In a large skillet, fry bacon; drain all but 3 T. drippings;* add green pepper, onion and potatoes. Season with salt and pepper.

Over medium heat, cook and stir until golden brown, about 5 minutes. Sprinkle with cheese and stir. Break eggs, one at a time, over top of potato mixture. Cover and cook over low heat until eggs are set and cooked the way you like them.

Serve immediately. Makes 4-6 servings. If you wish, drain bacon completely and use 3 T. margarine or butter in place of the drippings.

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I think we should end the meal with a light dessert that has just four ingredients (except for the cake part). Strawberries over angel food cake is a popular dessert, but be different today and serve this.

ORANGE ANGEL FOOD CAKE

1 package angel food cake mix (regular size)

3/4 c. frozen orange juice concentrate, thawed

1-8 oz. container "lite" whipped topping, thawed

1/2 c. plain or orange flavored low-fat yogurt

Prepare cake mix as directed on package but pour 1/3 c. thawed orange juice into a two-cup measure and add enough water for the mixture to equal the amount of water called for in the package directions.

Bake according to package directions. Cool completely.

Fold together whipped topping, yogurt and remaining orange juice concentrate. Spoon sauce on individual slices of cake. Serves 10-12.

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Thought for today: Be sure to give your Mom a hug and kiss and thank her for all she has meant to you and all she has done for you. And, if your Mom has passed on, silently tell her the same and blow her a kiss. Happy Mother's Day to all mothers.

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