Seasoned with Love Hillsboro Extension Club

Asparagus Au Gratin
Jane Browning
1 1/2 lb. asparagus
White Sauce:
2 tbsp. butter
3 Tbsp. flour
1 1/2 cup milk
3/4 cup sharp cheese, grated
Cracker crumbs
Cook asparagus until tender.
Prepare white sauce:
Melt butter and stir in flour until smooth.
Add milk, stirring until thickened.
Grease baking dish.
Alternate layers of asparagus with white sauce and cheese.
Top with cracker crumbs.
Bake at 375º for 30 minutes.

Pittsburg Potatoes
1 quart potatoes, cubed
1 onion, finely chopped
1 cup pimiento, cut up fine
2 cups white sauce
1/2 lb. mild cheese, grated
1/2 tsp. salt
Cook potatoes and onion in boiling salt water about five minutes, add pimiento and cook a few minutes longer.
Drain and put in a buttered baking dish.
Prepare white sauce, and add cheese.
Pour cheese sauce over potatoes and bake in a moderate oven until potatoes are done.

More Beans
Helen Fleming
1 can green limas, drained
1 can kidney beans, drained
1 can pork and beans, undrained
1 lb. hamburger, sauteed with chopped onion
1/2 cup brown sugar
1/4 cup white sugar
1 tsp dry mustard
1 Tbsp. vinegar
Mix and bake for 1 1/2 hours at 350º

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