Thursday, March 5, 2009

Asparagus Sweet Corn Mornay

1 16 oz. tin asparagus tips
1 16 oz. tin sweet corn
2 hard boiled eggs (chopped)
1 pint white sauce
Peas (optional)
Pepper and salt

Topping:
1/2 cup coconut
6 oz. breadcrumbs
1/2 cup grated cheese

Method: Mix all together with white sauce. Pour into casserole dish. Mix topping and sprinkle over top. Bake in moderate oven.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary [sic] of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.17.

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