"The belly rules the mind."--Spanish Proverb

Edna's Recipe for Scalloped Asparagus and Artichokes Recipe

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This recipe for Edna's Recipe for Scalloped Asparagus and Artichokes, by , is from Mimi's House For Dinner, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynda Thabes


1 can (14.5 oz.) artichokes, drained and halved, juice reserved
2 cans (4 oz. each) mushrooms, drained
4 Tbs. butter
4 Tbs. flour
1 1/2 c. milk
1/2 c. artichoke juice
salt and pepper to taste
8 oz. sharp cheddar cheese, grated

1. Cut asparagus in half lengthwise.
2. Place asparagus, artichokes and mushrooms in layers in a 1 1/2 quart
casserole dish.
3. Melt butter and blend in flour slowly.
4. Add milk and artichoke juice, stirring to make a thick cream sauce.
5. Add half of cheese to sauce. Season with salt and pepper.
6. Pour sauce over vegetables.
7. Top with rest of cheese. Bake, uncovered at 350 for 25 minutes.

Personal Notes:
Personal Notes:
Ma always thought Edna (Mary's mom) was one of the best cooks she ever knew. She absolutely loved this dish and looked forward to every time Edna served it.




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