"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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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