he scallions, garlic and jalapeno with the vegetable oil.
Grill
Peel and slice potatoes and onions.
Place in bottom of a 9 x 13-inch glass baking dish.
Add several pats of butter.
Add chicken breasts on top.
Pour can of cream of chicken soup diluted with milk over the dish.
Add pats of butter.
Add paprika for color.
Bake at 350\u00b0 for 45 minutes or until golden brown.
Salt and pepper to taste.
Serves 4.
Fill a large pot with lightly salted water and bring
Melt butter in saucepan.
Add flour, liquid from asparagus and cream of asparagus soup; heat until creamy.
Combine milk and cornstarch; add this to mixture and cook until thickened.
In casserole dish, layer with 1/2 of the English peas and 1/2 the asparagus, then covered with half of thickened sauce and repeat with remaining peas, asparagus and sauce.
Top with grated cheese and bake at 350\u00b0 until heated throughout and cheese is melted, about 15 to 20 minutes.
Watch closely.
Break off and discard tough asparagus bottoms. Break off tips; set
n microwave for three minutes with 2 to 3 tablespoons of
Melt margarine.
Add crackers and stir until well mixed and color changes.
Mix together eggs, milk, onion and salt.
Add crackers and asparagus; mix again.
Turn into a greased loaf pan and bake at 350\u00b0 for 30 minutes, until set.
Heat soup with milk; mix in melted cheese, pour over loaf and serve.
n the can of condensed soup.
With the pan still off
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth
Place asparagus and onion in a saucepan with 1/2 cup vegetable broth
Wash the asparagus thoroughly. Cut the tips into
Place asparagus in casserole dish. Pour on soup. Sprinkle with crackers, add cheese on top.
In a large saucepan, combine asparagus, chopped onion, and 1/2
In saucepan, blend soups. Gradually stir in milk. Heat to serving temperature, stirring occasionally. Garnish with parsley.
Cut asparagus in about 1/2-inch pieces.
Slice scallions thin and chop the tops.
Add all ingredients except flour and milk to chicken stock.
Simmer until tender.
Mix flour in a little bit of the milk to make a smooth mix.
When asparagus is tender, add milk and flour mix.
Stir until soup comes to a boil.
Lower heat and simmer a few minutes.
Chop asparagus, setting aside tips for use later.
Simmer chopped asparagus and chopped potato in 2 cups water with 2 tablespoons butter, basil, celery salt, vegetable salt and pepper to taste.
Simmer until vegetables are tender.
Cool.
Place cooled broth and vegetables in blender and puree, slowly adding the 2 cups of milk.
t in a large pot with the water and the canned
Drain asparagus and use the liquid to thin down the cream of asparagus soup to the consistency of thick gravy.
Place cut asparagus, eggs, cheese, pepper and 1/2 of the onions in casserole dish.
Pour soup mixture over all and mix gently.
Cover with remaining onions.
Heat in oven until hot and bubbly.
hrough.
Add in the asparagus, and just blanch for only
Drain asparagus spears and place in Pammed ovenproof dish. Pour over this 1 can cream of asparagus soup (not diluted).
Top with a light sprinkling of crushed cheese crackers; can add sliced almonds, also.
Bake at 350\u00b0 for about 30 minutes or until bubbly.