Hello Ladies,

My husband Bill and I so enjoyed your company at the August Cannon Circle at The River House. I thank you for the kind notes. We had a couple of requests for recipes. This app and side dish are easy to make in advance. Hope you enjoy!

Brie en Croute

1 Sheet Pepperidge Farm Puff Pastry

1 Large wheel Brie cheese

1 Egg

Apricot jam

Preheat oven to 450°. Thaw Puff Pastry; roll out with rolling pin until large enough to completely cover cheese, being sure to sprinkle a little flour on pastry board to maintain workability of dough. Move dough to non-stick cooking tray. Remove wrapping from cheese and place on dough. Spread about one-half to one cup (depending on the size of the cheese wheel) of the apricot jam on top of the cheese. Pull up the sides of the dough, folding over and completely covering cheese, sealing with a little water. Remove excess pastry; press together into a ball and roll out again; cut a circle of dough to place on top of wheel of cheese, sealing in place with a little water (you may wish to cut a small amount of remaining pastry into decorative shape and glue onto top of wheel with a bit of water). Beat the egg with a little milk and brush onto top of wheel. Bake in oven for approximately 20 minutes, or until top is golden brown. Remove from oven and place on serving tray; let cool about fifteen to thirty minutes before serving with crackers.

Cold Asparagus with Pecans

1 ½ pounds fresh asparagus (break off hard stem bottoms)

¾ cup finely chopped pecans

2 tblsps vegetable oil

¼ cup cider vinegar

¼ cup soy sauce

¼ cup sugar

Cook asparagus in boiling water until tender and still bright green (do not overcook – stalks should still be slightly firm). Drain and rinse under cold water. Drain again and chill. Arrange in 1 or 2 layers in oblong serving dish. Mix remaining ingredients in a small bowl (or just shake in Tupperware container). Pour over asparagus when ready to serve.