"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Scalloped Asparagus, by Vernita Hettrick, is from The Jones-Simpson Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can asparagus 2 cups medium white sauce 1/2 cup grated cheese crushed potato chips for topping small can sliced mushrooms, drained buttered bread crumbs for topping
Preheat oven to 350º. Drain liquid from asparagus. Put in buttered casserole in layers until all is used. Have last layer on top white sauce. Add grated cheese, chips and mushrooms. Dot with buttered bread crumbs. Bake at 350º for 25 minutes
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.