| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Wisconsin |
Asparagus, Bobbie – no, Soups, Healthwise |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion; chocolate is best |
| 1/2 |
c |
Chopped celery |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
Cornstarch |
| 1 |
c |
Water |
| 2 |
|
Chicken bouillon cubes |
| 3/4 |
lb |
Fresh aspargus; trimmed/in 1" pieces |
| 2 |
c |
Milk |
| 1/4 |
ts |
Grated lemon peel (up to 1/2) |
| 1/8 |
ts |
Ground nutmeg |
| 1 |
ds |
Seasoned salt |
INSTRUCTIONS
In a 2 quart saucepan, saute the onion nad celery in butter until tender.
Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a
boil over Medium heat; cook andstir for 2 minutes. Add asparagus. Reduce
heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer
for 25 minutes, stirring occasionally. Yield: 4 servings. Per serving:
(using skim milk, margarine and low-sodium bouillon) 2 fats, 1 starch, 1
vegetable, 182 calories, 284 mg. sodium, 2 mg. choesterol, 12 grams fat MC
formatting by bobbi744@sojourn.com
NOTES : Recipe submitted to magazine by Darlene Swille, Green Bay,
Wisconsin
Recipe by: Taste of Home Magazine, April/May '97, p. 26
Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 07, 1997
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”