Asparagus Turnover

Ingredients

• 1 can of DEL MONTE Canned Asparagus
• 2 cups of mashed potato
• 1 beaten egg
• 1 tablespoon of grated onion
• 1 teaspoon of salt
• 1/2 teaspoon of pepper
• 2 tablespoons of butter substitute

Method

1. 1

   Chop asparagus butt ends, mix with mashed potato, egg, onion, salt, and pepper.

2. 2

   Melt butter substitute in a frying pan, spread mixture, and cook until brown.

3. 3

   Sprinkle with cheese and fold before serving.

Nutrition per serving

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 122. The excerpt below is the record exactly as published.

ASPARAGUS TURNOVER— Put the butt ends from 1 can of DEL MONTE Canned Asparagus (long spears) through the food chopper, add to 2 cups of mashed potato, and mix with 1 beaten egg, 1 tablespoon of grated onion, 1 tea- spoon of salt, and ^ teaspoon of pepper. Melt 2 tablespoons of butter substitute in a hot frying pan, spread in the mixture, and cook slowly until a brown crust is formed over the bottom. Sprinkle ^ith grated cheese and fold like an omelet just before serving. CREAMED ASPARAGUS AND EGGS— Heat 1 can of DEL MONTE Canned Asparagus Tips, make 1^/^ cups of white sauce, add the chopped whites from 2 hard cooked eggs, pour the sauce over the 'hot asparagus arranged on a platter, and press the yolks of the eggs through a strainer over the top of the white sauce. If desired, the liquid drained from the asparagus may be used in place of milk in the white sauce. ASPARAGUS OMELET— Beat 4 eggs, add ^/^ teaspoon salt, ^ teaspoon pepper, and 1 can of DEL MONTE Canned Asparagus Tips, drained and cut in small pieces. Melt 1 tablespoon of butter substitute in a hot frying paji, pour in the mixture, and as soon as the egg commences to cook, shake the pan vigorously; then allow the mixture to settle flat again. Cook until firm and roll into an omelet. If desired, V2 cup of grated cheese may be added to the eggs with the seasonings, and the omelet may be served with DEL MONTE Canned Tomato Sauce poured over it. DEL MONTE Canned Green Chile Peppers Nowhere in the world do chile peppers thrive so well or attain such size and quality as in Southern California, where the DEL MONTE kind are packed. The most careful selection and immediate canning after picking are what make them so fine in flavor. Long used in Spanish cooking, chile peppers are rapidly becoming popular in every household where variety is appreciated. They are delicious in soups, meats, stews, sandwiches, egg dishes, and in many other ways, some of which are suggested below. Packed in individual tins only. Chile Pepper Suggestions and Recipes A little chopped DEL MONTE Canned Green Chile added to the baked beans gives a particularly delicious flavor. Add a little chopped green chile to the meat loaf. It will be better, either hot or cold, for the addition. Put some chopped green chile in your gravies and meat sauces. Add a little chopped green chile to any meat sandwich for additional flavor. Add chopped green chile to the meat pie for a welcome change in flavor. A little chopped green chile in the combination salad blends well and adds flavor. Del Monte Canned Fruits and Vegetables Add a little chopped green chile to the hash and it will never again be omitted. Add a tablespoon of chopped green chile to each pound of Hamburg steak before cooking. This is a suggestion worth trying. A little chopped green chile in either creamed or fried potatoes is a de- licious addition. Chopped green chile in the potato salad appeals to the eye as well as the taste. Add flavor to your green tomato pickles by putting in some chopped green chile just before removing from the fire. A little chopped green chile in any soup makes a welcome variation in many familiar dishes. Put a little chopped green chile in your next cheese omelet. It is a de- licious addition. Make a Mexican rarebit by adding chopped green chile to an old time favorite. SALADE MEXICAINE— Chop 1/2 can of DEL MONTE Canned Green Chile with 1 small onion and add to French dressing. Slice tomatoes on lettuce and pour over the chile mixture. If ripe tomatoes are not available, this is delicious if sliced cooked potatoes are used. CHILE CON CARNE AND BEANS DEL MONTE— Soak V2 pound of pink beans over night* In the morning add 1% teaspoons of salt and % teaspoon of soda and boil until beans are tender. Cut a small slice of fat salt pork in pieces and fry until fat is tried out, add ^ pound of well seasoned Hamburg steak or chopped left over meat, sprinkle with 1 tablespoon of flour and brown. Add 1/2 cup of chopped DEL MONTE Canned Green Chile, 1 can of DEL MONTE Canned Tomato Sauce, 1 clove of garlic, or 1 chopped onion, and 1 cup of water. Bake in a moderate oven for 1 hour, adding more water if necessary. CHILE RAGOUT — Dissolve 3 bouillon cubes in 2 cups of boiling water and add IVz teaspoons of salt and %' cup of Victory flour moistened with % cup of cold water. Boil and add 1 can of chopped DEL MONTE Canned Green Chile, 1 cup each of diced cooked carrots, potatoes, and turnips, and 1 small chopped onion. Cook until vegetables are thoroughly heated and serve. DEVILED KIDNEYS— Soak 3 pairs of kidneys in cold water 10 minutes, drain, remove cores and skin and cut in pieces. Melt 2 tablespoons of fat in fry- ing pan, add V2 can of chopped DEL MONTE Canned Green Chile, 1 small chopped onion, the kidneys, ^2 cup of boiling water, and the juice of 1 lemon. Cover and cook slowly 30 minutes. Remove from fire, add 1 beaten e^^, stir until thor- oughly mixed, and serve at once. BAKED GREEN CHILE AND TOMATO— Drain the liquid from a can of DEL MONTE Canned Tomatoes. Put tomatoes in a greased baking dish, sprinkle with seasoning and l^ can of chopped DEL MONTE Canned Green Chile. Over this put a layer of crumbs to which 1 tablespoon of butter substitute has been added. Bake 30 minutes, increasing heat the last 15 minutes to brown the crumbs. GREEN CHILE AND CORN SOUFFLE— Mix V2 can of DEL MONTE Canned Gfeen Chile with 1 cup of white sauce, 1 cup of canned com, 1 teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.