Fancy Green Bean Casserole

I was searching for a variation on the traditional Green Bean Casserole...this one is a winner!

1 lb. fresh green beans, washed and trimmed

4 Tbsp. butter, divided

4 oz. can of sliced mushrooms

2 cloves garlic, minced

kosher salt and freshly-ground black pepper, to taste

2 Tbsp. all-purpose flour

2 cups whole milk

1 Tbsp. Dijon mustard

1/2 cup grated Parmesan cheese

1 cup crispy onion strips

1. Preheat oven to 375 degrees F. Spray a 1-1/2 quart baking dish with cooking spray.
2. Place green beans in a gallon-size resealable plastic bag (or buy the beans already in the microwaveable bag in the produce section). Poke a few holes in the bag to allow steam to escape.  Heat in the microwave on full power for 3-5 minutes until beans are tender, but still a bit crisp. Pour into prepared pan.
3. Heat two tablespoons of the butter in a small frying pan. Add mushrooms, garlic, salt and pepper. Cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated. Pour over green beans. Toss.
4. Heat remaining two tablespoons of butter in a small saucepan over medium heat. Whisk in flour. Cook 1-2 minutes until flour starts to turn golden.
5. Slowly add milk. Stirring constantly, cook until mixture starts to bubble and thicken. Add salt, pepper, Dijon mustard and Parmesan cheese. Pour over mushrooms and green beans.
6. Bake 15-20 minutes until bubbly. Sprinkle crispy onions on top. Bake another 5 minutes.
7. Let green bean casserole rest 5-10 minutes before serving.

From the kitchen of: Stephanie Gallagher, About.com Guide to Cooking for Kids

Mom's Cheesy Potatoes

2 lbs frozen hash browns, shredded

1/2 cup margarine, melted

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoons onion, minced

1 can cream of chicken soup

1 16 oz container sour cream

2 cups cheddar cheese, shredded

2 cups corn flakes, crushed

1/4 cup margarine, melted

Thaw potatoes and mix all ingredients but last two (corn flakes and butter). Place in a 9x13 pan. 

Mix corn flakes with 1/4 cup butter. Sprinkle mixture onto potatoes. 

Bake at 350 F for 1 hour.

Note: Can be made ahead and refrigerated. If so, add 10-15 minutes to baking time. Also, I'm a butter girl, but mom says margarine makes this one better!

From the Kitchen of: Pam, Littleton, CO

Jami's Black Bean Salad

1 15 oz can black beans, rinsed and drained

1 1/2 cups chopped tomato

1 1/2 cups cooked rice, 10 minute whole grain by Uncle Ben

1 4 oz package crumbled Feta cheese

1/2 cup celery, chopped

1/2 cup green onion, chopped

1/2 cup Italian dressing

2 tablespoons fresh cilantro leaves, minced

Mix all ingredients but Feta. Add Feta last.

From the Kitchen of: Jami, Goodyear, AZ

Cranberry Chutney

A holiday favorite of mine. I first made this the year the T's came to our Thanksgiving Day dinner. Jenny and I make it every year!

1 cup water

1 cup white sugar

1 12 ounce package fresh cranberries

1 cup apples, peeled, cored, and diced

1/2 cup cider vinegar

1/2 cup raisins

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.

Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving. 

From the Kitchen of: www.allrecipes.com

Grilled Corn Packets

4-5 large ears of corn, kernels cut from the cobs

4 slices bacon, diced

1/4 sweet red pepper, minced

1 whole mild green chili

1 green onion, thinly sliced

If using fresh green chili, toast over fire and place in a paper bag until it's cool enough to handle. Scrape off skin, remove seeds and mince - you can also used canned green chilies. 

Cut kernels from ears of corn and place in a bowl with bacon and bell pepper and green chili. Mound the corn on half of a 2 foot piece of foil, leaving a 1 inch border on the sides. Fold the other half of the foil over the corn and make small folds around the edges to seal. Grill for 6-8 minutes, or until packet is puffed. Open packet and season to taste with salt and pepper (or Cajun spice), sprinkle with minced green onion just before serving.

From the Kitchen of: Tony's Meats, Littleton, CO

Sandy's Mac & Cheese

1 box shell pasta

butter

colby jack cheese, shredded

cheddar cheese, shredded

1 small velveeta cheese, shredded

4-5 eggs

4-5 cups milk

salt

pepper

Cook pasta until al dente, then strain. Coat a 13 x 9 baking dish with cooking spray. Layer pasta in baking dish so bottom is covered. Place four slices of butter on pasta layer (one slice = approx.1/2 tbsp). Layer a little of each of the cheeses until pasta is covered (I used a lot more colby and cheddar compared to the velveeta). Repeat layers (pasta, butter, cheeses), ending with cheese. I had three layers (my third layer was pretty thin though).

Beat 5 eggs well with a fork, add salt and pepper to taste, add milk until mixture equals 5 cups (you might have to start with 2 or 3 eggs if you don't have a liquid measuring cup equaling 5 cups). Pour egg and milk mixture over pasta layers. Start at the edges and work in. You may not have to use all of the milk mixture, I did. Use just enough so that when you push down gently on the pasta you can see milk, but it's not soaking in it (Interpret the above direction however you can).

Cover with foil and bake at 350 degrees for 35 minutes. Then uncover and bake for an additional 5 minutes to brown to your liking.

From the kitchen of: Sandy, Washington D.C.

Audrey's Baked Beans

1/2 lb. bacon, chopped

2 medium onions , chopped

1 teaspoon garlic salt

1/2 teaspoon dry mustard

1/2 cup apple cider vinegar

3/4 cup brown sugar

15 oz. can kidney beans, drained

15 oz. can butter beans, drained

15 oz. can lima beans, drained

2 cans pork and beans, full

Fry onion and bacon 10 minutes, drain fat. Add onions, garlic salt, mustard, vinegar, and sugar and simmer 20 minutes covered.

Mix beans and glaze in 9x13 dish. Bake at 350 for 1 hour covered. Uncover and bake 15 more minutes.