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Asparagus Fromage
0
(0)
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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