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Pecan Drops
Jane Price Sharp
1 cup pecans, broken
1 ½ cups butter or margarine
1 ½ cups plus 2 Tbsp. Crisco
1 cup confectioners’ sugar
2 ½ cups sifted cake flour
1 tsp. vanilla
Cream butter and Crisco, add sugar and vanilla.
Beat well.
Add flour and mix well.
Add nuts.
Drop from teaspoon to a cookie pan with low sides.
Bake in a 300 to 325º oven until a delicate tan color.
Asparagus Casserole
Helen Nottingham
2 Tbsp. margarine
2 Tbsp. flour
1 cup milk
¼ cup grated cheese
½ cup chopped celery
1 tsp. onion juice
½ tsp. Worcestershire sauce
Salt and pepper to taste
3 hard boiled eggs, chopped
1/2 jar pimientos, chopped
#2 can asparagus, drained.
Buttered bread crumbs
Make a cream sauce of the margarine, flour and milk.
Add cheese, celery, onion juice, Worcestershire sauce, salt, pepper, eggs and pimiento.
Add drained asparagus to the mixture.
Pour into a casserole dish and top with bread crumbs.
Bake at 350º for 15 to 20 minutes.
Serves 6 to 8.