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By: Jackie Houska
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Breakfast Recipes
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A wonderful savory, cooked with asparagus, onion, dried beeg, cheese and other seasonings. Serve this on a toast and enjoy its wonderful cheesy taste
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Ingredients |
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1 lb. fresh asparagus, cut up |
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2 T. finely chopped onion |
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4 oz. shredded dried beeg |
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3 T. butter |
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1 T. flour |
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2/3 C. milk |
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1/2 C. shreeded cheddar cheese or Velveeta |
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2 T. pimento |
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Instructions |
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1.
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Cook asparagus in boiling, salted water until tender. Drain.
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2.
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Cook and stir onion and dried beef with the butter in a sauce pan until onion is tender. Remove from heat.
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3.
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Blend in the flour. Cook over low heat. Stir till mixture is bubbly. Stir in milk, heat to boiling, stirring constantly for one minute.
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4.
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Add cheese, asparagus and pimento; cook till cheese is melted. Serve over toast.
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