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1 dozen small (cocktail) sized bread rolls
Cut rolls in half and press in to form hollow boats. Mix all above ingredients and pile on rolls. Sprinkle with paprika (optional).
Bake at 220°C (425°F) for 10 minutes.
Poster's Notes:
Posted by Corrinne Kirshenbaum
Nutritional Info Per Serving: N/A
1 can asparagus cuts, drained (or cut up whole asparagus)
1 cup grated cheese (for example, Cheddar)
1 large egg
1 tablespoon mayonnaise (or any "lite" version)
1 small onion, chopped
Fresh garlic
Salt and pepper to taste
Raya Tarab, Z'L says: I am not sure how many people remember Corrinne, from South Africa. She sent is this recipe ages ago - and yesterday I finally got around to trying it. Its a great dish. Very impressive. I think I am going to make this dish again unbaked and freeze it, keeping a tray of it in the freezer for unexpected company...