Sliced bread
10 oz can of asparagus spears
Butter
Parsley springs
Sauce:
10 oz can cream of chicken [soup]
1/2 cup evaporated milk
Method: Cut crusts from bread, place spear of asparagus on each slice, roll up tightly & secure with wooden cocktail sticks. Brush rolls lightly with butter (softened or melted), place on baking-tray & bake in hot oven for about 10 mins or until lightly browned, but not baked hard. Sauce: Heat soup in small saucepan, add milk, & stir constantly until boiling. Simmer for 1 minute, add salt & pepper to taste. To serve, place rolls on heated serving-dish & remove cocktail sticks, pour sauce over rolls, garnish with parsley. Serve hot. Serves 6.
10 oz can of asparagus spears
Butter
Parsley springs
Sauce:
10 oz can cream of chicken [soup]
1/2 cup evaporated milk
Method: Cut crusts from bread, place spear of asparagus on each slice, roll up tightly & secure with wooden cocktail sticks. Brush rolls lightly with butter (softened or melted), place on baking-tray & bake in hot oven for about 10 mins or until lightly browned, but not baked hard. Sauce: Heat soup in small saucepan, add milk, & stir constantly until boiling. Simmer for 1 minute, add salt & pepper to taste. To serve, place rolls on heated serving-dish & remove cocktail sticks, pour sauce over rolls, garnish with parsley. Serve hot. Serves 6.
Source: Well Tried Barossa Recipes (St John's Lutheran Ladies Guild, Tanunda. Reprint 2000 of 2nd edition 1975 [1st edn 1974]), p.1.
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