| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(12-oz) asparagus |
| 2 |
|
Hard-boiled eggs; thinly sliced |
| 1 |
c |
Crushed Ritz crackers |
| 1/4 |
c |
Margarine |
| 2 |
tb |
Flour |
| 1 |
c |
Milk |
|
|
Juice of canned asparagus |
| 1 |
c |
Grated sharp Cheddar cheese |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
CREAM SAUCE
To make cream sauce, melt margarine and add flour. Mix well. Add milk and
juice of asparagus. Cook in a saucepan, stirring constantly, until thick.
Add Cheddar cheese, salt and pepper. In a casserole layer 1/2 can
asparagus, 1 egg, 1/2 cream sauce. Repeat. Top with Ritz cracker crumbs and
heat at 350° for 20 to 30 minutes. Yield: 4 servings.
CINDY WAGE (MRS. OLIN)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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