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Asparagus Fromage

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetables, Ethnic 4 Servings

INGREDIENTS

LAUSCH DGSV43A
4 lg Mushroom caps
2 tb Margarine
2 tb Flour
1 c Milk
1/2 ts Salt
1/8 ts Mustard — dry
2 tb Sherry
1 lb Asparagus spears — crisp
Cook
1/4 c Cheese — grated (cook's
Pick)
1/2 c Almond halves — browned

INSTRUCTIONS

Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add
flour to the margarine; cook a minute and add milk and cook until thick;
add salt, mustard and sherry. Place cooked asparagus on a serving platter,
cover with the browned almonds, and top with mushrooms. Pour sauce over and
sprinkle with grated cheese. Place under a low flame until cheese melts.
Sprinkle with paprika if desired. Serve immediately. Brought to you by Judy
Lausch DGSV43A.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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