This is an old Imperial Sugar recipe.
1 can (16-oz) asparagus, drained but reserve liquid
1 cup medium white sause
1/2 cup grated American cheese
pinch of salt
pinch of pepper
pinch of sugar
1/4 cup dry bread crumbs
2 tbsp melted butter
Place asparagus stalks in a 4 cup casserole dish.
Make white sauce (recipe below) using liquid from the asparagus for part of the milk. Blend in the grated cheese, sugar, salt, pepper and pour over the asparagus.
Mix butter into the bread crumbs and use as a topping over the sauce.
Bake at 350 degrees until the sauce is bubbly and the bread crumbs are golden brown.
Yield: 4 servings
WHITE SAUCE:
1 cup milk
2 tbsp flour
1/2 tsp salt
dash of pepper
pinch of sugar
2 tbsp butter
Blend the milk, flour, salt, pepper, and sugar together until smooth. Pour into a saucepan and add the butter. Cook stirring until thickened.
1 cup medium white sause
1/2 cup grated American cheese
pinch of salt
pinch of pepper
pinch of sugar
1/4 cup dry bread crumbs
2 tbsp melted butter
Place asparagus stalks in a 4 cup casserole dish.
Make white sauce (recipe below) using liquid from the asparagus for part of the milk. Blend in the grated cheese, sugar, salt, pepper and pour over the asparagus.
Mix butter into the bread crumbs and use as a topping over the sauce.
Bake at 350 degrees until the sauce is bubbly and the bread crumbs are golden brown.
Yield: 4 servings
WHITE SAUCE:
1 cup milk
2 tbsp flour
1/2 tsp salt
dash of pepper
pinch of sugar
2 tbsp butter
Blend the milk, flour, salt, pepper, and sugar together until smooth. Pour into a saucepan and add the butter. Cook stirring until thickened.
CLIPART
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