Asparagus Shortcake with Cheese Sauce
A historical recipe from 133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959).
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A historical recipe
133 Quicker Ways to Homemade, with Bisquick, by Betty Crocker (1959). Project Gutenberg eBook #61487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Heat oven to 450° (hot).
- Make Biscuit dough (recipe page 3).
- Roll out ¼″ thick.
- Cut into 4 or 5″ rounds.
- Bake about 10 min.
- Split.
- Serve sandwich-fashion with about 5 spears of freshly cooked asparagus between biscuit halves.
- Make Cheese Sauce by heating 1½ cups medium white sauce, 2 cups grated sharp cheese (½ lb.), ¼ tsp.
- dry mustard, and few grains thyme over hot water until cheese melts.
- Pour over top.
- Garnish with sprig of parsley.
- 4 to 5 servings.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Rolling pin