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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


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       Volume I - February 29, 2008

Creamed Asparagus

Serves: 6


        

  Download this recipe.

2 pounds fresh asparagus
1 can cream of mushroom soup
1/2 cup half and half
1 teaspoon lemon juice
1 egg beaten
1/2 cup almonds slivered, blanched, toasted


To prepare fresh asparagus: snap off and discard woody base of stalks. Slice with long, slanting cuts about 1/2 inch thick. Cook in small amount of boiling, salted water until just barely tender. Drain. Combine next flour ingredients in sauce pan and heat thoroughly. Add the asparagus and almonds. Serve in six patty shells or over toast points.



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