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Asparagus
Casserole |
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4 eggs
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4 tablespoons
butter |
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4 tablespoons
all-purpose flour |
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salt and pepper
to taste |
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1 (15 ounce)
can asparagus, drained with liquid reserved |
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1/2 cup milk
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1/2 teaspoon
Worcestershire sauce |
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1 pinch cayenne
pepper |
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4 ounces sharp
Cheddar cheese, cubed |
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1/2 cup
blanched almond halves |
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1/2 cup
seasoned bread crumbs |
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Directions |
- Preheat oven to 350 degrees F (175 degrees
C). Butter a medium-sized casserole dish.
- Place eggs in a medium saucepan and cover
with cold water. Bring water to a boil and immediately remove from heat. Cover
and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,
cool, peel and chop.
- In a heavy saucepan, melt the butter. Stir
in the flour, salt, and pepper; blend thoroughly. Gradually stir in 3/4 cup of
reserved asparagus liquid and the milk; cook (stirring constantly) until the
sauce is thickened and smooth . If the mixture is too thick, more asparagus
liquid or milk can be added until the mixture reaches the desired consistency.
Stir in the Worcestershire sauce and cayenne pepper. Remove the pan from the
heat.
- Layer the asparagus, eggs, cheese, and
almonds into the casserole. Repeat the layering until all of the ingredients
are used. Spoon the sauce over the layers and sprinkle with crumbs.
- Bake in the preheated 350 degree F (175
degrees C) oven for 20 minutes; or until bubbly and lightly browned.
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Makes 5 servings
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Smashed
Potato Salad |
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2 pounds small
white potatoes |
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1 bunch
scallions, sliced thinly on the bias |
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1 red onion,
diced |
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3/4 to 1 cup
mayonnaise |
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2 tablespoons
cider vinegar |
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Salt |
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Freshly ground
black pepper |
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Directions |
- In a saucepan, cover the potatoes with
water. Bring to a boil and cook until the potatoes are tender. Drain and place
in a mixing bowl. Smash the potatoes with a potato masher.
- Add scallions, red onion, mayonnaise, and
cider vinegar.
- Season, to taste, with salt and pepper.
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Makes 4 servings
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