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Remove the crusts from each slice of bread with a sharp knife. With a rolling pin, flatten each slice. Combine all filling ingredients.
Spread filling over bread. Place two asparagus spears on each slice; cut spears to fit bread. Roll up and gently press to seal. Place seam side down on a greased baking sheet. Brush with melted butter and sprinkle with Parmesan cheese. Bake as directed.
In a double boiler over simmering water, beat egg whites and cream of tartar with a portable…
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TO SAVE TIME on the day of your brunch, you can prepare the dressing for Fruit Salad with Poppy…
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