In almost thirty years as a Christian, and over twenty of those as a pastor, I cannot think of one instance in my life of the life of another where disobedience to God’s Word actually was proven to be the right decision.
These wonderful little make-ahead hors d'oeuvres are a treat to assemble in
the spring when asparagus hits the market. You can store them in your
freezer for a time later in the year when the taste would really hit the
spot.
Blanch asparagus spears until barely tender, 3 to 5 minutes. Drain
immediately and plunge into cold water to stop the cooking process. Remove
crusts from bread and flatten slices with a rolling pin. In a medium bowl,
combine cheeses and egg, blending with an electric beater. Spread mixture
evenly over bread slices. Trim asparagus spears to same length as bread
slices, and then place one spear on each slice and roll up, jelly roll
fashion. Dip each roll in melted butter to coat all sides, and place on a
cookie sheet. Freeze rolls until hard, then re-package in freezer-storage
containers. When ready to bake, cut frozen rolls into thirds and bake
(while still frozen) in 400 degree oven for 15 minutes or until lightly
browned. Serve immediately. Yields 75 pieces. (YES: 75) Source: Sandwich
Cuisine, by Jan Roberts-Dominquez Adapted for MasterCook format by Brenda
Adams <adamsfmle@aol.com> Posted to mc-recipe 9/11/96
Posted to MC-Recipe Digest V1 #217
Date: Wed, 11 Sep 1996 20:55:09 -0400
From: ADAMSFMLE@aol.com
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