The bride's cook book

SCALLOPED ASPARAGUS— Chop the butt ends from 1 can of DEL MONTE Canned Asparagus (long spears). Make 1^/^ cups of thin, well seasoned white sauce, add V2 cup of grated cheese, and the asparagus. Arrange 1^ cups of crumbs and the asparagus in alternate layers in a greased baking dish and brown in the oven. ASPARAGUS AND EGGS WITH CHEESE SAUCE— Arrange hot DEL MONTE Canned Asparagus Tips on slices of toast. On each slice put a poached egg. Add V2 cup of grated cheese to 1^/^ cups of hot white sauce, beat until the cheese is melted, and pour over the eggs and asparagus. 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 teaspoon 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 with 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 pan, 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.