| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
American |
Vegetables, Londontowne |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Asparagus, pieces or spears |
| 8 |
|
Bread slices, thin |
| 4 |
c |
Milk |
| 1/2 |
ts |
Dry mustard |
| 4 |
|
American cheese slices |
| 4 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2"
pan. Put slice of cheese on each piece of bread, then place asparagus
evenly on top of cheese. Top each with another slice of bread. Mix egg,
milk, salt, pepper, and mustard and pour over bread. Let refrigerate
overnight. Sprinkle top with additional grated cheese and bake at 350
degrees for 45-50 minutes or until custard is set (knife comes out clean
when inserte).
As a variation, use ham slices instead of asparagus and top with corn
flakes and 4T melted butter.
Mrs. Harold T. Cook
From a book of recipes compiled by members and friends of the LONDONTOWN
PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
restoration and maintenance of the 17th century inn (hint, hint).
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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