"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 Asparagus Souffle', by , is from The English Family Recipe Treasury,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans asparagus (reserve juice) 1 small box square cheese nips 2 cans cream of mushroom soup 1 stick butter
Layer bottom of greased dish with crushed crackers, then asparagus, then soup, then pour 1 T asparagus juice over the soup and dot with butter. Continue this routine until all ingredients are used. Top with crushed crackers and bake at 350º for 1/2 hour to 45 minutes.
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