VEGETABLE RECIPE - 691
FRESH ASPARAGUS
2 lb. asparagus
Salted water
1/4 c. butter or margarine, melted
Sprinkle of salt
Sprinkle of pepper
Snap or cut off tough ends of asparagus.
Wash.
Leave whole or cut into bite size diagonal pieces.
Cook in salted water until tender.
If you find tips cook too fast compared to ends when cooking whole, make a pillow of foil to hold tips up.
Drain very well.
Turn into shallow serving dish.
Drizzle butter over top. Sprinkle with salt and pepper.
Makes 46 servings of about 46 spears each.
VEGETABLE RECIPE - 692
BAKED BEANS
3 (16 oz.) pork & beans
1 (16 oz.) butter beans
1 (16 oz.) kidney beans
1 tsp. prepared mustard
Dash garlic powder
3/41 c. ketchup
1 sm. onion, chopped
1/4 c. dark brown sugar
1/2 lb. bacon (chopped in pieces)
reserve 3 strips for top
Drain butter and kidney beans.
Mix beans, spices, ketchup and sugar.
Brown bacon pieces, then fry onions until golden brown.
Fold bacon and onions into beans.
Bake at 350 degrees for 1 hour, uncover the last 20 minutes.
Decorate beans with remaining bacon arranged on top.
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