VEGETABLES

ASPARAGUS WITH CHEESE

1 tin asparagus 3 hard boiled eggs, chopped
2 tablespoons margarine 1 cup grated cheese

2 tablespoons flour Y% teaspoon pepper

1 teaspoon salt 1 tin evaporated milk

% cup bread or cracker crumbs

Drain asparagus, saving liquid. Melt margarine in saucepan, blend in flour, salt and
pepper. Add milk. to asparagus liquid to equal 1% cups. Stir into flour mixture and
cook until thickened. Spread asparagus in greased shallow casserole, cover with
layers of crumbs, eggs and sauce. Top with grated cheese. Bake 30 minutes at 350°.

Serves 8. Bette Marett

FRENCHED BEANS LYONNAISE

1 cup thinly sliced onion 1 tablespoon lemon juice

% cup butter 1 tablespoon chopped parsley

2 (14 oz.) cans green or yellow 2 tablespoons chopped pimento
frenched beans Y4 teaspoon each, pepper and nutmeg

Sauté onion in melted butter till transparent — about 5 minutes. Add drained beans
and seasonings. Cover and heat slowly, stirring occasionally. Sprinkle with lemon
juice, parsley and pimento. Toss lightly. Serves 6.

Kae Seabrook

EASY DELICIOUS SPINACH

4 packages frozen spinach 8 0Z. commercial sour cream
(or 4 Ibs. fresh spinach) Grated cheddar cheese
Y%, package dried onion soup mix

Cook and drain the spinach. Place in 8 x 10 pyrex dish. Blend in the sour cream
and soup mix. Sprinkle top with grated cheese. Bake at 350° until thoroughly
heated. Especially good with ham. Serves 10 to 12.

Emily Clarke
CELERY CASSEROLE
4 cups diagonally sliced celery 1 tablespoon grated onion
1 (5 oz.) can water chestnuts 1 can cream of chicken soup
Y% cup diced pimento % cup bread crumbs
% cup slivered almonds 4 tablespoons melted butter

Drain and slice water chestnuts. Cook celery 4 minutes (barely tender) and drain.
Mix celery, chestnuts, pimento, almonds, onion and soup. Turn into buttered cas-
serole. Mix crumbs and butter and spread over top. Bake at 350° for 30 minutes
or until thoroughly heated and crumbs browned. Top with almonds if desired.

Lilian Margetson

12