Escalloped Asparagus -- Quad-Cities Online Recipe Book
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Side Dishes:

Escalloped Asparagus

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Ingredients

4 tablespoons butter or margarine
1/4 cup all-purpose flour
1 cup milk
Water reserved from asparagus
Salt and pepper to taste
Pam or vegetable spray
4 cans (15 ounces each) asparagus spears, drained, reserve liquid
4 hard boiled eggs, sliced
8 ounces shredded colby jack or cheddar cheese
4 slices of bread, cubed
8 tablespoons butter or margarine (1 stick)
Garlic salt to taste

Instructions

Preheat oven to 350 degrees. Make a white sauce by melting four tablespoons of butter in a saucepan over medium high heat. Add 1/4 cup flour and mix well. Pour one cup milk and enough water from the asparagus, so the white sauce is not too thick and can be poured from the pan. Taste for salt and pepper. Use a 2-quart casserole dish sprayed with cooking oil. Place half the asparagus on the bottom of the dish; top with two sliced eggs and half of the white sauce. Sprinkle half of the cheese over sauce. Repeat layers. Melt stick of butter and add garlic salt to taste. Add cubed bread and stir to coat each piece. Place cubes on top of the casserole. Bake at 350 degrees for 30 to 35 minutes.

Sarah Pottorf
Silvis



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1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
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1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
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