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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: 8 eggs - hardboiled, quartered or chopped largely 2 - 10 ounces cans Cream of Mushroom Soup 1 cup mayonnaise 1 cup milk pepper to taste 2 1/4 teaspoon garlic salt or powder 4 1/2 tablespoon green onion, minced 2 cans asparagus spears, drained (can use fresh, cooked) 3 tablespoon sherry 9 slices bacon, cooked and crumbled 6 whole English muffins, halved Instructions: In a bowl, mix together soup, mayo, milk, 1/2 can asparagus spears (chopped), pepper, garlic, and 2 1/2 tablespoons green onion. Fold in eggs. Put all ingredients except for bacon, sherry, and 2 tablespoon chives (or green onion) in a casserole dish. Chill overnight. Bake 20 - 25 minutes at 325 -350 degrees. Mix in sherry before serving. Serve on toasted English muffins. Right before serving, sprinkle with bacon & additional fresh chives, or onion tops. Serve extra spears on top or on the side. **If on the side, sprinkle with Italian dressing and garnish with paprika. |
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