• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Betty Ann's Asparagus Casserole

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • Put a layer of saltines on bottom of greased casserole; then a layer of
  • cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning
  • salt. Continue making layers until casserole is almost full. Beat 2 eggs
  • and add approximately 1/2 c of water or asparagus liquid. Pour over top of
  • casserole and bake at 350 degrees about 20 minutes or until set. Almost
  • any vegetable - summer squash, broccoli, etc may be substituted for
  • asparagus.
  • Mrs. William W. LaViolette
  • From a book of recipes compiled by members and friends of the LONDONTOWN
  • PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in
  • restoration and maintenance of the 17th century inn (hint, hint).
  • File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip


Recipe via Meal-Master (tm) v8.05

Title: Betty Carter's Company Chicken
Categories: Poultry
Yield: 6 Servings

1/3 Stick Butter
1 Chicken*
1 ts Paprika
1/2 ts Salt
1/4 ts Pepper
2 cn Mushroom soup
1 c Chicken stock
4 tb Sherry

* - 2-3 lb, cut up, or 8 chicken breasts.

Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in
425'F. oven for 15 minutes. While chicken is baking, empty soup into
saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned
chicken and bake at 350'F. for 40 minutes more. Serve with rice.

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