| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 12 | Servings | |
INGREDIENTS
| 2 | cn | (16-oz) green beans |
| 2 | cn | (4-oz) mushrooms |
| 1/2 | c | Butter |
| 1 | Onion; sliced | |
| 1/4 | c | Flour plus |
| 1 | tb | Flour |
| 1 | c | Water chestnuts |
| Blanched; slivered almonds | ||
| 1/2 | c | Warm milk |
| 1 | Jar (1-lb) Cheese Whiz | |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 1 | c | Cream |
| 1/8 | ts | Tabasco |
| 1/2 | Pepper |
INSTRUCTIONS
Heat beans; set aside. Saute mushrooms and onions in butter; add flour and stir until smooth. Set aside and make second sauce of all remaining ingredients except water chestnuts and almonds, cooking in a double boiler and stirring until cheese melts. Add first sauce of mushrooms and onions to second sauce in the double boiler. Cook until smooth. Drain beans, mix with sauces; add drained and sliced water chestnuts. Pour into a 3-quart casserole, top with almonds. Bake at 375 for 20 minutes. MRS LARRY MYNATT (PAMELA) PARKIN, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”