"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Asparagus Casserole, by Peggy Curington, is from Southern Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 lg. can asparagus 10 thin slices of Velvetta Cheese (more or less to taste) 3 chopped hard boiled eggs 11/2 to 2 cups ritz crackers, crushed 2 cans cream of mushroom soup Butter to taste Salt and pepper to taste
Place half of ingredients in casserole in order given, then repeat until used up. Bake 20 minutes in 350 degree oven.
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