Asparagus Loaf

1 pound cooked fresh asparagus (or 2 cups canned)
1 egg
1 cup milk, heated
1 cup whole wheat cracker or bread crumbs
1 tablespoon melted butter
1 teaspoon minced onion
½ teaspoon salt
¼ teaspoon pepper
¼ to ½ pound bacon, fried
Preheat oven to 350 degrees F. Cook fresh asparagus in 1 cup
water for no more than 10 minutes and cut into 1-inch pieces.
Beat egg slightly, add heated milk gradually. Add cracker or bread
crumbs, butter, onion, and salt and pepper. Let stand a few minutes
until the crumbs absorb the liquid. If additional liquid is necessary,
use asparagus juice from cooking or can. Fold the asparagus into
the mixture carefully. Bake in a 350 degree oven for 30 minutes.
Serve with a cream sauce and garnish with crisp strips of bacon.

Carrot Fritters

2 cups carrots
2 eggs, beaten
2 tablespoons flour
1 tablespoon sugar
butter or olive oil to cover bottom of pan
Cook carrots until tender in 2 cups water, drain, then mash.
Add eggs, flour, and sugar. Mix thoroughly and drop from
spoon into hot butter or oil. Fry until brown.

Baked Beans

1 pound dried beans (navy or kidney)
1 medium onion, sliced
½ cup catsup
¼ cup mustard
½ pound salt pork (can substitute bacon)
2 tablespoons dark brown sugar
salt and pepper to taste
Wash beans thoroughly and soak overnight. Use same water to
cook beans until tender. Pour liquid from beans. (Use some beans
and liquid to make a bean soup for another meal.) Mix remaining
beans with catsup, mustard, pork or bacon, brown sugar, salt and
pepper. Place in casserole dish and fold in most of sliced onions,
leaving some to sprinkle over top. Bake beans for two hours at
300 degrees F. Liquid from drained beans can be added during
baking if too dry.

Creamed Carrots

1 pound package of carrots
1 cup water
½ teaspoon salt
2 tablespoons butter
2 tablespoons flour
1 cup milk
½ cup parsley, chopped
Peel and slice carrots into rounds. Cook carrots in water with salt.
Mix butter, flour, and milk in bowl. Stir into carrots and bring to
boil. Sprinkle with chopped parsley just before serving. Serves six
to eight as a side dish.

Sweet Creamed Carrots

Add 2 tablespoons of sugar to butter/flour/milk mixture in
creamed carrots recipe above. Serves six to eight as side dish.

Quick Potato Casserole

One two-pound bag frozen hash brown potatoes
¼ teaspoon salt
1 cup cream of chicken soup
1 pint sour cream
1 small onion chopped
10 ounces cheddar cheese, grated
½ cup bread crumbs
(or crumbled cereal such as Rice Chex)
¼ cup butter, melted
Thaw frozen hash brown potatoes. Mix all ingredients except
crumbs and butter together. Pour into 3-quart baking dish. Bake
1 to 1½ hours at 350 degrees F. Sprinkle on topping of crumbs or
Rice Chex in melted butter. Serves eight.

Eggplant au Gratin

1 eggplant
4 tablespoons butter
½ cup cheddar cheese
1 cup milk
½ teaspoon paprika
salt and pepper to taste
Peel and slice eggplant. Salt and pepper eggplant lightly, then fry
in butter until tender. Place in shallow baking dish. Combine
cheese, milk, paprika in the top of a double boiler and stir until
perfectly smooth. Cover eggplant with cheese sauce. Brown under
broiler or in oven. Serves four to six.

Asparagus with Sour Cream Sauce

1 to 1½ pounds fresh asparagus
1 cup sour cream
1 yolk from boiled egg, crumbled
Cook asparagus in small amount of salted water until just tender.
Drain. Garnished with sour cream and egg yolks.

Baked Cabbage

1 medium firm white cabbage
2 eggs, well beaten
1 tablespoon butter
salt and pepper to taste
3 tablespoons cream
Clean and boil cabbage for fifteen minutes, then change water
and bring to boil again. Cook 10 minutes, drain water, and set
cabbage aside to cool. When cold, dice cabbage and add two
eggs, butter, salt and pepper, and cream. Pour into a well-buttered
casserole dish and bake until top is brown. Serves six.

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