by Laurie | Apr 21, 2009 | Vegetables
1 C. soft buttered bread crumbs
1/2 t. salt
1 C. grated American cheese
Dash of pepper
2 T. butter
2 T. flour
1 C. milk
4 hard boiled eggs
1 large can asparagus, drained (cut in pieces)
Place half of the crumbs in the bottom of a casserole. Make a white sauce of butter, flour, milk, seasoning, and cheese. Place alternate layers of eggs and asparagus and white sauce. Put remaining crumbs on top. Bake in a 350 degree oven. Serves 4-5.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Cakes
1 1/2 C. flour
1 egg
2 t. baking powder
1 t. lemon extract
7/8 C. sugar
4 T. melted shortening
1/2 C. milk
1/2 C. coconut
Sift flour, sugar, baking powder and salt. Add beaten egg and melted shortening to milk and mix with dry ingredients. Add extract and coconut. Bake in a loaf pan in a 350 degree oven.
From the kitchen of Alma Harnwell
by Laurie | Apr 21, 2009 | Sauces/Dressings
2 T. fat
1/2 C. milk
3 T. flour
1 C. grated cheese
Blend fat and flour. Add 1/2 C. milk. Cook over low heat. Season and add cheese. Stir until cheese is melted.
From the kitchen of : Alma Harnwell
by Laurie | Apr 13, 2009 | Sauces/Dressings
1 can Eagle Brand Sweetened Condensed Milk
1 C. vinegar
1 t. mustard (French)
1 t. salt
Mix in blender. Good for fruit salad.
by Laurie | Apr 13, 2009 | Sauces/Dressings
1 C. sugar
1 t. dry mustard
1 t. salt
1 C. oil
1/2 C. vinegar
1/2 C. catsup
Mix in blender or shake well.
