It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is SCALLOPED ASPARAGUS from KAREN’S KITCHEN!!

I’m a huge fan of asparagus, in any form I can get them. This recipe is a fun way to dress them up when you need something unique and a little special for a get-together or a holiday dinner or “just because” meal. Who doesn’t love scalloped dishes? They’re creamy and delicious! This recipe calls for American cheese. Yes, I’ve had it in my binder forever, long before we had all of the options we now have, so get creative with the cheese. It’s amazing what a difference it makes to switch it up between flavors!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 705 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~

SCALLOPED ASPARAGUS
[From Karen’s Kitchen]
[6 Servings]

3 cups cooked asparagus
4 T. melted fat
2 T. flour
2 cups milk
1/2 cup grated American cheese
1/4 tsp. salt
3/4 cup crumbs
2 T. butter

Place cooked asparagus in buttered casserole dish. Blend fat, flour,  and milk. Cook slowly until thickened. Stir constantly. Add cheese and salt. Pour sauce over asparagus. Sprinkle with crumbs. Dot with butter. Bake in 325 degree oven for 30 minutes. Serve immediately.

NOTE: This recipe originally calls for American cheese. I seldom use it now. There are so many other flavor choices, from mild to sharp cheddar to more savory choices, like Asiago blends, Pepperjack, Mexican cheeses, etc. You’ll want to use a cheese that blends well and won’t curdle, so keep that in mind when you experiment. I figure it all tastes good in the end and the journey is half the fun! Enjoy!

Happy Eating!