April 24th, 2013 by alice
Tags: Bean, Casserole, Classic, Green | 
Print This Post
INGREDIENTS
- 3 (9 ounce)packages frozenFrench style green beans, thawed and drained
- 1 (8 ounce)jarCheez Whiz
- 1 (10 3/4 ounce)cancondensed cream of mushroom soup
- 1/8teaspoonpepper
- 1 (2 7/8 ounce)canFrench-fried onions, divided
DIRECTIONS
- Heat oven to 350.
- Mix all ingredients except 1/2 a can of onions into a 1-1/2 quart casserole dish.
- Bake uncovered for 30 minutes.
- Top with remaining onions and continue baking 5 minutes longer.
Posted in Recipes | No Comments »
April 21st, 2013 by alice
Tags: Bean, Green, Peppers, Tomatonaheim | Print This Post
INGREDIENTS
- 1/2lbfresh green beans, cleaned,tips removed
- 5cherry tomatoes, cut in half
- 1anaheim chilior otherpepper or yellowbanana pepper, seeds removed cut in rings
- 3clovesgarlic, cleaned cut in chunks
- 1/4cupchicken stock
DIRECTIONS
- Arrange the beans, tomatoes, peppers,& garlic in an oven proof dish, season with Salt& Pepper.
- Pour in the chicken stock.
- Cover and bake at 350F for apprx 30 minutes, less if you want the beans crisp.
Posted in Recipes | No Comments »
April 20th, 2013 by alice
Tags: Bean, Cheesy, Green, Supreme | Print This Post
INGREDIENTS
- 2 (10 ounce)packages frozenFrench style green beans
- 1/4cupmargarine
- 2tablespoonsonions, minced
- 1tablespoonflour
- 1/2teaspoonsalt
- 1cupevaporated milk
- 1cup gratedsharp cheddar cheese
- 1/4cupbreadcrumbs
- 2tablespoonsmargarine, melted
DIRECTIONS
- Cook green beans in small amount of water on stovetop according to directions until tender about 10-15 minutes, drain if necessary.
- Melt margarine in saucepan.
- Saute onion until lightly browned.
- Stir in flour and salt.
- Gradually stir in milk.
- Cook over medium heat until thickened.
- Add cheese and cook til melted.
- Combine cooked green beans and cheese sauce.
- Pour into 1 1/2 quart buttered casserole.
- Mix bread crumbs and melted margarine.
- Sprinkle over bean mixture.
- Bake 350 for 15-10 minutes.
- Serve hot.
Posted in Recipes | No Comments »
April 19th, 2013 by alice
Tags: Bean, Corn, Fresh, Pinto, Salad, Tomato | Print This Post
INGREDIENTS
-
Salad
- 2cupsfresh corn(about 7 or 8 ears)
- 1 (16 ounce)canpinto beans, rinsed and drained
- 1cup seeded and choppedplum tomatoes
- 1/2cup choppedred onionsor vidalia onions
- 1/4cup choppedfresh basil
-
Dressing
- 2tablespoonsextra virgin olive oil
- 2tablespoonsfresh lemon juice
- 2tablespoons choppedfresh Italian parsley
- 2clovesgarlic, minced
DIRECTIONS
- Wash and drain the pinto beans, chop the tomatoes, onion and basil.
- Grill fresh corn on the bbq or outdoor/indoor grill until done.
- Cut off the kernals into a bowl.
- In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
- In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
- Pour the dressing over the corn mixture and stir to combine.
- Season with salt and pepper.
- Serve at room temperature.
- This dish can be made 4 hours ahead, just cover and chill.
Posted in Recipes | No Comments »
April 18th, 2013 by alice
Tags: Bean, Salad, Tuna, Warm | Print This Post
INGREDIENTS
- 1lbtuna steaks, skinned and cubed,can be fresh or defrosted
- 1tablespoonolive oil
- 1clovegarlic, crushed
- 1red onion, thinly sliced
- 1 (14 ounce)canred kidney beans, washed and drained
- 2tomatoes, chopped
- 1/2cucumber, chopped
-
Dressing
- 2tablespoonsolive oil
- 2tablespoons choppedfresh parsley
- 1tablespoon choppedfresh basil
- 2teaspoonsvinegar
- salt, to taste
- pepper, to taste
- greensalad leaves, to garnish
DIRECTIONS
- Heat oil in a pan.
- Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
- Spoon mix into a large dish and add the beans, cucumber and tomatoes.
- For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
- Pour the dressing over the tuna salad.
- Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
Posted in Recipes | No Comments »
