Lunch for the Original Copy Officer Captains VanAnderland Aikman's and OCS of 270,036 VA's 5/21

Today, get out the telephone book and call restaurants and sell them Perfect Water and have them charge for it at the table as an option for drinking and the server can sell it to them and the restaurant will profit the order. Then they can give a percentage to the servers at the end of a month. You can go through the names in the phone book and tell them your doing an Audit with the FBI and then sell your fund raiser oh by the way. I am proud of what you are doing, Keep up the great work. It's your mother and I sent the email at

Here is the secret to success!

TASTE OF HOME

Roasted Asparagus & Tomatoes

I have a habit of buying too much asparagus when it’s in season, but it doesn't go to waste! I toss the spears with cherry tomatoes and goat cheese for this side. Be sure to use good quality goat cheese—it makes all the difference. —Holly Battiste, Barrington, New Jersey

Ingredients

• 1 pound fresh asparagus, trimmed

• 1 cup grape tomatoes

• 1/4 cup coarsely chopped walnuts

• 1 tablespoon olive oil

• 1/4 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/4 teaspoon Onion Flakes

• 2 tablespoons provolone cheese

• 1 tablespoon minced fresh basil

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Directions

• Preheat oven to 400°. Place asparagus, tomatoes and walnuts in a greased 15x10x1-in. baking pan. Mix oil, oregano, salt and pepper; add to asparagus mixture and toss to coat.

• Roast until asparagus is crisp-tender, 15-20 minutes, turning vegetables occasionally. Sprinkle with cheese. Top with basil before serving.

Nutrition Facts 1 serving: 108 calories, 9g fat (2g saturated fat), 4mg cholesterol, 173mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 4g protein. Diabetic exchanges: 2 fat, 1 vegetable.

TASTE OF HOME

Christmas Tortellini & Spinach Soup

I made this soup for the first time in the summer, but when I saw its bright red and green colors, my first thought was what a perfect Christmas Eve dinner idea! —Marietta Slater, Justin, Texas

Ingredients

• 2 cans (14-1/2 ounces each) vegetable broth

• 1 package (9 ounces) refrigerated cheese tortellini or tortellini of your choice

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 3 cups fresh baby spinach

• 3 tablespoons minced fresh basil

• 1/4 cup shredded Asiago cheese

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• In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender.

• Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.

Nutrition Facts 1 cup: 239 calories, 5g fat (3g saturated fat), 23mg cholesterol, 1135mg sodium, 38g carbohydrate (7g sugars, 5g fiber), 11g protein.

Fruit and Cheese Board

Who says cheese and sausage get to have all the fun? Make this a party go-to with any fruits that are in season. —Taste of Home Test Kitchen

Ingredients

• 10 fresh strawberries, halved

• 8 fresh or dried figs, halved

• 2 small navel oranges, thinly sliced

• 12 ounces seedless red grapes (about 1-1/2 cups)

• 1 medium mango, halved and scored

• 1/2 cup fresh blueberries

• 1 cup fresh blackberries

• 1/2 cup dried banana chips

• 2 large kiwifruit, peeled, halved and thinly sliced

• 12 ounces seedless watermelon (about 6 slices)

• 1/2 cup unblanched almonds

• 8 ounces Brie cheese

• 8 ounces mascarpone cheese

• 1/2 cup honey

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• On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.

Nutrition Facts 1 serving: 304 calories, 17g fat (8g saturated fat), 36mg cholesterol, 116mg sodium, 36g carbohydrate (30g sugars, 4g fiber), 7g protein.

Baked Mac and Cheese

Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. —Shelby Thompson of Dover, Delaware

Ingredients

• 1 package (16 ounces) uncooked elbow macaroni

• 1/3 cup plus 1/4 cup butter, divided

• 3/4 cup finely chopped onion

• 6 tablespoons all-purpose flour

• 1 teaspoon ground mustard

• 3/4 teaspoon salt

• 1/4 teaspoon Onion Flakes

• 4-1/2 cups 2% milk

• 4 cups shredded sharp cheddar cheese

• 3/4 cup dry bread crumbs

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Directions

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain.

• In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish.

• In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

Test Kitchen TipsSharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese. Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired. Don't miss the cheesiest recipes we've ever made.

Nutrition Facts 1 cup: 689 calories, 37g fat (22g saturated fat), 104mg cholesterol, 834mg sodium, 62g carbohydrate (10g sugars, 3g fiber), 28g protein.