GREEN BEAN AND MUSHROOM CASSEROLE

Liz Briggs

 

1 lb. mushrooms, sliced          1 tsp. salt

1 medium onion, sliced           1/2 tsp. pepper

1/2 cup butter                   1 tsp. MSG

      1/4 cup flour                    3 pkg. French style green

                                        beans

2 cups milk                      1-5 oz. can water chest

1 cup light cream                       nuts drained and sliced

3/4 lb. sharp cheddar cheese,

grated

1/8 tsp. hot pepper sauce        3/4 cup toasted, slivered,

2 tsp. soy sauce                     blanched almonds

 

Saute mushrooms and onions in butter. Add flour; cook until smooth. Transfer to double boiler, add milk and light cream. Stir over boiling water until thickened. Add cheese, hot pepper sauce, soy sauce, salt, pepper, and MSG. Stir until cheese is melted. Cook green beans until just tender. Drain.     Mix  with mushroom sauce and water chestnuts.  Pour into casserole and sprinkle with almonds. Bake until bubbly. 8 to 10 servings.

 

BAKED ONIONS

Liz Briggs

6 to 8 medium onions, fresh

1 (9 oz.) pkg. cheese tortilla chips

1/2 lb. cheddar cheese

2 cans cream or mushroom soup

1/2 cup milk

1/8 tsp. cayenne pepper

 

In a 9x13 inch buttered casserole, place alternate layers of thinly sliced onions, crushed tortilla chips and grated cheese. Pour mushroom soup and milk over top of onion mixture and it will cook through. Sprinkle with pepper and bake 1 hour in a 350 degree oven. This is good with barbeque.

 

ONION RINGS

Patrica McGee

2 large onions1                       1/3 cups water

2 cups pancake mix                    Cooking oil

 

Cut onions into 1/4 inch slices. Separate onions into rings. Combine pancake mix and water in bowl. Stir. Put cooking oil in frying pan up to one inch. Dip onion rings in batter. Let drip. Cook rings a few at a time for 2 to 3 mins. Turn once. Remove and drain.

 

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