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Saute mushroom caps in the margarine. Remove mushrooms. To make sauce; add flour to the margarine; cook a minute and add milk and cook until thick; add salt, mustard and sherry. Place cooked asparagus on a serving platter, cover with the browned almonds, and top with mushrooms. Pour sauce over and sprinkle with grated cheese. Place under a low flame until cheese melts. Sprinkle with paprika if desired. Serve immediately. Brought to you by Judy Lausch DGSV43A. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 105 (73%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1.2mg||0 %|
|Sodium 140.6mg||5 %|
|Potassium 136.2mg||4 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 6.1g|
|Protein 1.6g||2 %|
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Calories per serving: 144
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