| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy, Vegetables | Chinese | Chinese, Pork | 4 | Servings |
INGREDIENTS
| 10 | oz | Frozen french style green beans |
| 1 | tb | Canola oil |
| 1 | tb | Flour |
| 3/4 | c | Skim milk |
| 2 | tb | Lite Soy sauce |
| 1 | c | Lite dairy sour cream * |
| 2 | c | Diced cooked ham |
| 1 | Flat can water chestnuts | |
| 1/2 | c | Bread crumbs |
| 1 | Paprika | |
| 1 | Vegetable spray |
INSTRUCTIONS
* Or use yogurt cheese mixed with 1 tablespoon cornstarch and a little lemon juice. Thaw green beans, drain well. Melt butter, blend in flour, add milk, and soy sauce. Cook over medium heat, stirring, until thickened. Add sour cream, ham and thinly sliced water chestnuts. Pour into sprayed baking dish. Sprinkle top with bread crumbs. Dash generously with paprika. Bake at 350 F for 30 minutes. From the recipe files of Sheila Exner - September 1991 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”