2 tbspns butter
1 small tin asparagus tips
salt and pepper to taste
2 tbspns powdered milk
1 cup tasty grated cheese
1 dspn chopped parsley
Method: Cream butter, add powdered milk, salt and pepper and parsley. Lastly mix in drained asparagus. Chill. Spread on savoury crackers and decorate with olive slices.
Source: contributed by B. Swalling in S.C.N.H. [Southern Cross Nursing Homes] 1st Floor Cook Book No. 2 (?North Plympton; n.d.), p.161.
EXTRA! EXTRA! READ ALL ABOUT IT!
Kylie of Lucy Violet Vintage
(and genius behind The Retro Cook-Off last year)
is wearing a different frock every day in October
to raise money for the Ovarian Cancer Research Foundation.
So please pop over to her blog and check out her great outfits
and help out her challenge.