"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asparagus Casserole Recipe

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This recipe for Asparagus Casserole, by , is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maysel Alford Albrittion
Added: Tuesday, June 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
15 oz. can asparagus, drained
4 slices dry white bread, toasted
(remove crusts, cut into 9 pieces each) set aside
4 hard boiled eggs
3 cups medium white sauce

White sauce:
4 T maragine
4 T all purpose flou
3 cups milk
1/4 tsp salt
dash of white pepper

Directions:
Directions:
Bake at 350 20-30 min
Make 2 layers beginning with asparagus-ending with bread crumbs-

White sauce:
Melt margarine in heavy saucepan oven low heat;
add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt and pepper.

 

 

 

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