Blessed be God! There shall be no sorrow in heaven. There shall not be one single tear shed within the courts above. There shall be no more disease and weakness and decay; the coffin, and the funeral, and the grave, and the dark-black mourning shall be things unknown. Our faces shall no more be pale and sad; no more shall we go out from the company of those we love and be parted asunder – that word, farewell, shall never be heard again. There shall be no anxious thought about tomorrow to mar and spoil our enjoyment, no sharp and cutting words to wound our souls; our wants will have come to a perpetual end, and all around us shall be harmony and love.

J.C. Ryle

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

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