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.
