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Page 12 · column 5 of 6 · from the scan, no model involved
1 chicken bouillon cube 1/4 cup butter or margarine 1/4 cup sliced almonds Grated peel and juice of 1/2 fresh lemon In skillet, stir-fry asparagus, onion and garlic with bouillon cube in butter until just tender (5 to 7 minutes).
Stir in almonds, lemon peel and juice; heat. Makes 4 servings. Lemon Walnut -Chicken is a favorite served at the 1770 House in East Hampton, New York.
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