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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Vegetables & Side Dishes
Contributed by: Glenda Inman
  • 1 lb. fresh asparagus
  • 1 cup cream of chicken, celery or mushroom soup
  • 1â�„2 soup can of water
  • 1â�„4 cup mayonnaise
  • 2 hard-boiled eggs, sliced
  • margarine
  • 1 cup grated cheese
Wash asparagus and discard ends. Bring to boil and drain. Place in casserole dish.
Mix soup, water and mayonnaise. Pour over asparagus. Top with egg slices and dot with margarine. Cover with cheese and bake at 325 degrees until bubbly.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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