Braille Monitor                                                                  July 1985

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Recipes

ASPARAGUS CASSEROLE

by Patricia Maurer

4 cups cooked asparagus

4 hard boiled eggs sliced

1/4 cup buttered bread crumbs

2 tablespoons margarine

2 tablespoons flour

1/2 teaspoon salt

2 cups milk

1 1/2 cups shredded cheddar cheese

Melt margarine, add flour and salt. Then stir in milk. When thick, add cheese, stirring until melted. Grease casserole dish. Put in half of the asparagus, half of the eggs, and half of the cheese sauce. Repeat. Put bread crumbs on the top. Bake in a 350 degree oven for 25 to 30 minutes.

PEANUT BUTTER PIE

by Hazel Staley

1 stick margarine at room temperature

3/4 cup crunchy peanut butter

1 8-ounce pkg. cream cheese at room temperature

1 3/4 cups powdered sugar

1 teaspoon vanilla flavoring

1 9-ounce carton cool whip

2 crumb crusts or baked pie crusts

Cream margarine and peanut butter until smooth. Gradually add cream cheese and powdered sugar, mixing well. Blend in vanilla and cool whip, mixing thoroughly. Pour into crusts and refrigerate. Pie is better if made a day ahead.