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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/2 cup butter 1/2 cup flour 4 cups milk 1 1/2 cups cheddar cheese, grated 3 cup ham, cubed and cooked 1 tsp. dill 8 eggs, hard-boiled 1 lb. asparagus, peeled & cut into 1" pieces, cooked till aldente 1 tbsp. sherry 8 Pepperidge Farm pastry shells Instructions: Melt butter in a large saucepan, heating till bubbly. Stir in flour all at once, stirring until smooth. Cook, stirring for 1 minute. Gradually pour in milk, constantly stirring with a whisk until smooth and thickened. Add cheese. Stir in ham & dill weed. Cool and refrigerate over night. Prepare eggs and asparagus. Cool and refrigerate over night. The next morning, quarter eggs. Add eggs, asparagus pieces, and sherry to the ham sauce, and heat. Bake pastry shells according to directions on the package. Place one shell on each plate and ladle approximately 1 cup of sauce into each shell letting some spill over the edges of the shell and onto the plate. Garnish with seasoned salt and black pepper. |
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