Grandma and Grandpa Melton
William and Catherine Lewis Melton
1858-1937      1866-1925
Married 1882



Asparagus and Peas
From: Betty Jo Melton Coldiron
  • 1 can cream of mushroom soup
  • 1 can peas
  • 1 can chopped asparagus
  • 2 hard boiled eggs
  • butter the size of a walnut
  1. Open both the peas and the asparagus and save half of the juice from each
  2. To juice add butter and soup
  3. Bring to a boil, stir
  4. Put peas and asparagus in dish and cover with soup mixture
  5. slice egg over top and sprinkle with paprika
  6. Bake at 350 degrees F. until bubbly about 20-25 minutes


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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