Asparagus Au Gratin (Charleston Receipts)

Asparagus Au Gratin 
(Charleston Receipts)

1 package frozen asparagus
5 hard boiled eggs, deviled
5 slices buttered toast
1 cup grated cheese
2 cups white sauce
1/2 tsp Worcestershire sauce

Cook asparagus as directed on package. Add cheese and Worcestershire sauce to white sauce. Place some asparagus on hot buttered toast. Place one half deviled egg on either side of the asparagus and cover with cheese sauce.  Serves 5.

Asparagus and Egg Casserole (Charleston Receipts, 1950)

Asparagus and Egg Casserole
(Charleston Receipts, 1950)


1 large can asparagus spears
4 hard boiled eggs, sliced
1 cup medium white sauce
1/2 cup grated cheddar cheese
1/2 cup buttered bread crumbs
Salt and pepper

Arrange half of the asparagus in bottom of greased 1 1/2 quart casserole.  Top with slices of egg, pepper and salt, and sprinkle with cheese.  Spoon in half of white sauce. Repeat in alternate layers. Top with bread crumbs and bake in moderate oven (350) about 30 minutes. Serves 6.

Pork Supreme (Charleston Receipts, 1950)

Pork Supreme
(Charleston Receipts, 1950, 12th printing 1963)


3 strips of bacon
1 lb. of lean pork that has been coarsley ground
1 egg plant (diced)
1 cup of diced green peppers
1 cup of diced onions
1 cup of diced celery
2 tsp. of ground ginger
1/4 cup of soy sauce
1 can of bean sprouts
1/2 cup pecans

Fry bacon, remove from pan and add pork, stirring constantly until it is well-cooked but not brown. Add diced vegetables and two cups of water. Mix well. Add ginger and soy sauce. Cook until tender, then add bean sprouts and pecans and cook for 5 minutes. Serve over steamed rice. This receipt calls for NO salt.

Serves 6.