Crunchy Bacon and Green Chile Muffins
INGREDIENTS:
1 1/2 lb Fresh asparagus; in 2 inch
-pieces
1 c Celery; thinly sliced
2 cn (8 oz) sliced water
-chestnuts, drained
1/4 c Slivered almonds; toasted
2 tb Soy sauce
2 tb Butter or margarine
1 1/2 lb Fresh asparagus; in 2 inch
-pieces
1 c Celery; thinly sliced
2 cn (8 oz) sliced water
-chestnuts, drained
1/4 c Slivered almonds; toasted
2 tb Soy sauce
2 tb Butter or margarine
In a large saucepan, cook the asparagus and celery in a small amount of water for 5-6 minutes or until crisp-tender; drain. Stir in the water chestnuts, almonds, soy sauce and butter; heat through. Yield: 8-10 servings. MC formatting by bobbi744@sojourn.com
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisc. Delicious served with Hawaiian Pork Roast, Tropical Sweet Potatoes and Macadamia Nut Cookies (all in file) for a Luau Feast.
NOTES : Submitted to magazine by Mary Gaylord, Balsam Lake, Wisc. Delicious served with Hawaiian Pork Roast, Tropical Sweet Potatoes and Macadamia Nut Cookies (all in file) for a Luau Feast.