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HOT ASPARAGUS EGG SALAD
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4
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1
1
2
Kaiser rolls
package (0.9 oz.) Hollandaise sauce mix
teaspoon cornstarch
1/4 cups water
teaspoon lemon juice
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cups fresh asparagus pieces, cooked, drained OR 1 package (10
oz.) frozen asparagus cuts, cooked, drained
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1/2 cup chopped lean cooked ham
1 can (4 oz.) sliced mushrooms, drained
4 hard−cooked eggs, sliced
Cut 1/2 inch off tops of rolls. From the bottom piece, remove inside crumb,
leaving 1/2−inch border on bottom and sides. Place rolls and tops on
baking sheet in preheated 400°F oven until crisp and lightly browned,
about 6 to 8 minutes.
Empty sauce mix into medium saucepan. Stir in cornstarch. Slowly stir in
water and blend until smooth. Cook over medium heat, stirring constantly,
until mixture boils. Remove from heat and stir in lemon juice.
Stir in asparagus, ham and mushrooms. Gently fold in eggs. Cook over
low heat just until heated through, about 2 or 3 Minutes. Place rolls on
serving plates and fill each with about 1 cup of mixture.
HOT ASPARAGUS EGG SALAD
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