Creamed Asparagus
Ingredients
- 1 1/2 cup butter, (3/4 pound)
- 1 cup flour, (1/4 pound)
- 1 teaspoon salt
- 1 1/4 quart liquor from asparagus, or water
- 1 1/4 quart evaporated milk
- 1 No. 10 can asparagus
Directions
- Melt butter.
- Add flour and stir to blend well.
- Add salt.
- Stir in asparagus liquor slowly.
- Cook until slightly thickened, stirring constantly.
- Add milk and asparagus, and continue cooking over boiling water until sauce is thickened and asparagus hot,.
Other Information
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Side
Ingredients: butter, flour, salt, water, evaporated milk, asparagus
Equipment: measuring cups, measuring spoons, knife, pot
See Also
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Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Bread
Ingredients: sugar, salt, shortening, water, evaporated milk, yeast, flour, brown sugar, butter
Equipment: oven, measuring spoons, measuring cups, rolling pin, baking pan
Cream of Celery Soup
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: butter, flour, salt, pepper, water, evaporated milk, celery, onion
Equipment: measuring cups, measuring spoons, sieve
Cream of Corn Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: butter, onion, green pepper, flour, salt, cayenne pepper, water, corn, evaporated milk
Equipment: measuring cups, measuring spoons, pot
Cream of Mushroom Soup
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: mushroom, onion, butter, flour, water, evaporated milk, salt
Equipment: measuring cups, measuring spoons, knife, pot
Ham en Panier
Author: Person.Mabelle S. Ehlers, Person.Florence J. Atwood
Source: Quantity Recipes for Quality Foods (1939-01-01)
Ingredients: butter, flour, water, evaporated milk, salt, pepper, egg, ham, mustard, green pepper, pimiento
Equipment: measuring cups, measuring spoons, steamer, baking pan, oven
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove