| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | 15-oz asparagus tips | |
| 2 | 15-oz artichoke hearts | |
| 1 | Onion, chopped | |
| 1 | Clove garlic, crushed | |
| 3 | T | Butter |
| 1 | c | Chicken broth |
| 3 | T | Lemon juice |
| 1 1/2 | t | Salt |
| 1 | Jar, 4-oz pimiento |
INSTRUCTIONS
Drain vegetables. In a 2-quart casserole, layer asparagus and artichokes. Saute onion and garlic in butter; add chicken broth, lemon juice and salt. Pour over vegetables. Decorate top with pimiento. Heat at 350 until hot throughout and bubbling. MRS J.L. TURNER, JR (WILLENE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 15.3mg
Sodium: 1220.3mg
Potassium: 771mg
Carbohydrates: 20.2g
Fiber: 8.7g
Sugar: <1g
Protein: 8.2g