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

Baseball Beef Stew

1-1/2 pounds potatoes, peeled and cubed

6 medium carrots, cut into 1-inch slices

1 medium onion, coarsely chopped

3 celery ribs, coarsely chopped

3 Tablespoons all-purpose flour

1-1/2 pounds beef stew meat, cut into 1-inch cubes

3 Tablespoons vegetable oil

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup beef broth

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/2 teaspoon browning sauce

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.

In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.

Yield: 8 servings 

Feel free to add or substitute ingredients... I've found that the stew always tastes better when little hands help prepare it and I always pour in a glass of wine and extra beef broth.

   

Gracie's Chocolate Peanut Butter Bars

**Warning** 

There is ZERO nutritional content in these bad boys.

1 c. butter

1 c peanut butter

2 c graham cracker crumbs

2 c powdered sugar

1 1/2 c semi-sweet chocolate chips

4 Tbsp peanut butter

Directions:  Melt butter & 1 c peanut butter.  Add graham cracker crumbs and powdered sugar. Mix until well blended.  Press into ungreased 9" x 13" pan.  Melt chocolate chips with 4 Tbsp peanut butter (either on stovetop or microwave) and spread on top of graham cracker mixture. Refridgerate for at least 1 hour.

Yum!!!  Perfect for barbeques, pot-lucks and scoring points with the husband!

Cucumbers in Sour Cream

2 large cucumbers, peeled and sliced very thin

1 1/2 teaspoons salt

1 cup sour cream

2 tablespoons lemon juice

1 tablespoon onion, finely chopped

2 tablespoons dill pickle, chopped

1/4 teaspoon sugar

dash pepper

3 radishes, sliced thinly

1 1/2 teaspoons fresh parsley leaves, finely chopped

Lightly toss cucumbers with 1 teaspoon salt; refrigerate until well chilled. 

Meanwhile, combine all other ingredients except parsley.

Drain moisture off cucumbers. Toss cucumbers with sour cream mixture. Sprinkle with parsley.

From the Kitchen of: Pam, Littleton, CO

Rockin' Rosemary Marinade

1/3 cup soy sauce

1/3 cup olive oil

3 cloves garlic, pressed or minced (about 1 T)

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh thyme

1 tablespoon dark brown sugar

1 tablespoon tomato paste

1 teaspoon ground black pepper

Combine all ingredients in small bowl, stirring until sugar is dissolved.

Makes enough for 2 pounds of flank steak. Tenderize steak and add to marinade. Refrigerate over-night or as long as possible. Grill. Enjoy.

From the Kitchen of: Cooks Illustrated

Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Emeril's Baby Bam

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Blend together. Store in tightly sealed container in cool dark places for up to 6 months.

From the Kitchen of: Emeril