Recipes

Green beans your way

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Hot or cold, green beans mean summertime

Green Bean Bundles
1 stick of margarine, melted
1 cup brown sugar
¼ tsp. garlic salt
Soy sauce
2 cans of whole green beans, drained or 1 ½ lbs. of fresh or
frozen green beans
1 lb. bacon
Make a paste of margarine, sugar, garlic salt and a dash of soy sauce. Set aside. Wrap 5 or 6 green beans in a half slice of bacon; secure bacon with a toothpick. Place in a baking dish and pour paste over them. Marinate overnight. Bake at 350° for 35 minutes. Yields 6 to 8 servings. Ms. Dortha Strack, Cape Girardeau, Mo.

 

 

Green Beans with Red Pepper Strips
1 ½ lb. green beans
1 lb. sweet red peppers, cut into ¼-inch strips
¼ cup green onions, sliced
2 tsp. lemon zest
2 tbls. lemon juice
2 tbls. olive oil
1⁄8 tsp. pepper
½ tsp. salt
Cook beans in lightly salted water. When tender, add red pepper strips and onions. Cook two minutes and drain well. Place in serving bowl. Mix remaining ingredients and toss with vegetables. Yields 6 to 8 servings. Louise Watkins, Thayer, Mo.

Sweet and Sour Green Beans
3 slices bacon
¼ cup onion, diced
6 tbls. vinegar
6 tbls. white sugar
2 (14 oz.) cans green beans
1 (6 oz.) package almonds, sliced
Dash of black pepper
Fry bacon until crisp and remove from skillet. Add onion; sauté. Add vinegar and white sugar; cook until dissolved. Add green beans and almonds to the skillet; simmer and stir until well blended. Yields 6 to 8 servings. Tammy Ostendorf, Cape Girardeau, Mo.

Green Beans with Stewed Tomatoes
1 lb. green beans, French cut
4 slices of bacon, cooked and diced
1 tbls. onion, minced
4 fresh tomatoes, peeled and chopped
1 tbls. butter
Salt and pepper to taste
Steam beans in salted water, until tender. Cook bacon and set aside. Remove bacon, reserve grease. In bacon grease, cook onion for three minutes. Add tomatoes, butter, salt and pepper. Simmer over low heat until the tomatoes are stewed. Combine warm beans with this mixture. Add bacon pieces and serve. Yields 4 servings. Martha Powell, Centralia, Mo.

Marinated Green Bean Salad
1 (16 oz.) can green beans, drained
3 or 4 slices salami, cut into 1-inch strips
2⁄3 cup cheese, diced
½ cup onion, chopped
¼ cup sugar
¼ cup vinegar
3 tbls. vegetable or canola oil
Combine beans, salami, cheese and onion in a bowl. In a jar, combine sugar, vinegar and oil. Shake until sugar is dissolved. Pour over bean mixture. Stir to coat. Cover and refrigerate overnight or at least 4 hours. Optional: 2 hard cooked eggs may be added to the bean mixture. Diced ham may be used instead of salami. Yields 4 servings. Mrs. Helen Nichols, Clinton, Mo.

Green Bean, Corn Casserole
1 (14 oz.) can French-style green beans, drained
1 (15 oz.) can white corn, drained
1 cup cheese, grated
½ cup onion, chopped (optional)
1 (8 oz.) carton sour cream
1 (8 oz.) can water chestnuts, drained
1 (10 oz.) can cream of celery soup
½ stick margarine
1 sleeve Ritz crackers
In a 9x13-inch casserole, layer green beans then corn. Mix together cheese, onion, sour cream, water chestnuts and cream of celery. Spread on top of corn layer. In a separate bowl, combine margarine with crushed Ritz crackers; mix well. Spread the cracker mixture over the top of casserole. Bake at 400° for 40 minutes. Yields 6 to 8 servings. Ellen Watts, Emporia, Ks.

Elegant Green Beans
¼ lb. margarine or butter
1 (8 oz.) can water chestnuts
1 (4 oz.) can mushrooms, chopped
1⁄3 cup onions, chopped
4 tbls. butter or margarine
1⁄3 cup flour
1 tbls. soy sauce
1⁄8 tsp. Tabasco sauce
1 cup milk
1⁄8 tsp. salt
1⁄8 cup mushroom liquid
1 cup cheese, grated
2 (16 oz.) cans green beans
1 (3.5 oz.) can French fried onions
Drain mushrooms, reserving liquid. Drain chestnuts and slice. Melt ¼ lb. butter or margarine and add chopped mushroom, onions and water chestnuts. Melt 4 tbls. butter or margarine; blend in flour, soy sauce, Tabasco sauce, milk, salt and mushroom liquid. Stir until very smooth and add cheese. Continue to cook until smooth. Drain beans and mix sauce. Butter a 9 x 13-inch pan. Layer beans and sauce alternately. Bake 45 minutes at 350°. Crumble French onions over top. Return to oven for 10 minutes. Serve hot. Yields 6 to 8 servings. Anita Milligan, Bethany, Mo.

Festive Green Bean Casserole
1 cup sweet red pepper, chopped
1 small onion, chopped
1 tbls. butter or margarine
1 (10 oz.) can cream of celery soup, undiluted
½ cup milk
1 tsp. Worcestershire sauce
1⁄8 tsp. hot pepper sauce
1 (16 oz.) packages frozen French cut green beans, thawed, drained
1 (8 oz.) can water chestnuts, sliced, drained
1 cup (4 oz.) cheddar cheese, shredded
In a 3-quart skillet, sauté red pepper and onion in butter until tender. Add soup, milk, Worcestershire sauce, hot pepper sauce; Stir until smooth. Stir in beans and water chestnut. Transfer to an ungreased 1.5 quart baking dish. Sprinkle with shredded cheese. Bake uncovered at 350° for 15 minutes or until heated through. Lydia Miller, Clark, Mo.

Mom’s Elegant Green Beans
1/3 cup butter, unsalted
1 (10 oz.) package frozen, cut green beans, thawed and drained
1 (8 oz.) can whole kernel corn, drained
½ cup ripe olives, pitted, sliced
1 tsp. basil leaves
1 tsp. oregano leaves
½ tsp. garlic powder
1 medium tomato, cut into 16 wedges
In a 2-quart saucepan melt butter over medium heat. Add remaining ingredients except tomato. Cover; cook over medium heat, stirring occasionally until vegetables are crisply tender (8 to 10 minutes). Add tomato wedges. Cover; let stand about one minute or until tomatoes are heated through. Yields 4 (1 cup) servings. Ruth Franklin, Sedalia, Mo.

This month’s recipes were tested by the central district of The Missouri
Association for Family and Community Education.

Pizza recipes will be featured in the November issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by June 28. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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Always good—mac and cheese

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 Baked Macaroni and Cheese
1 (16 oz.) package macaroni
2 lbs. American cheese, cubed
1 (8 oz.) Swiss cheese, cubed
1 medium green pepper, chopped
1 medium onion, chopped
1 (2 oz.) pimientos, drained, diced
4 eggs
4 cups milk
1 tsp. salt
½ tsp. pepper
¼ tsp. paprika
Cook macaroni according to package directions. Drain and rinse in cold water. Add cheeses, green pepper, onion and pimientos. Combine eggs, milk, salt and pepper; pour over macaroni mixture and mix well. Pour into two greased 13x9x2-inch baking dishes. Sprinkle with paprika. Bake, uncovered at 350° for 30 to 35 minutes or until bubbly and browned. Yields 18 (3⁄4 cup) servings. Susie Gingerich, Clark, Mo.

Chicken Macaroni
4 cups chicken, diced
2 cups macaroni, uncooked
1 ½ cup milk
2 eggs
½ lb. grated cheese
½ onion, chopped
1 (10.5 oz.) can cream of mushroom soup
1 (10.5 oz.) can cream of chicken soup (or homemade chicken gravy)
Mix all ingredients and store in baking dish in refrigerator overnight. Sprinkle with buttered crumbs and bake 1 hour at 350°. Yields 12 servings. Lilly Ann Miller, Keytesville, Mo.

Sour Cream Noodle Bake
1 (8 oz.) package egg noodles
1 lb. ground beef
2 tbls. butter
1 tsp. salt
Pepper to taste
¼ tsp. garlic salt
1 cup creamed cottage cheese
1 cup sour cream
6 green onions, chopped
3⁄4 cup shredded cheddar cheese
1 (8 oz.) can tomato sauce
Cook noodles according to package directions and drain. Sauté meat in butter until beef loses its redness. Add seasonings and tomato sauce. Simmer 5 minutes. Combine cottage cheese, sour cream, onions and noodles. Alternate layers of the noodle mixture then meat mixture in a greased 2-quart casserole dish ending with meat. Sprinkle shredded cheese over top. Bake in 350° oven for 25 minutes until cheese is melted. Yields 6 servings. Georgia Robinson, Greentop, Mo.

Macaroni Salad
1 lb. macaroni
1 green pepper
1 onion
4 carrots
1 (14 oz.) sweetened condensed milk
1 cup white vinegar
1 cup sugar
2 cups mayonnaise
1 tsp. salt
¼ tsp. pepper
Cook macaroni according to package directions. Drain and cool. Chop green pepper, onion and carrots. Mix with macaroni. In a separate bowl, add condensed milk, vinegar, sugar, mayonnaise, salt and pepper. Mix well. Pour mix over macaroni and stir. Refrigerate. Yields 8 to 10 servings. Jane Crowe, Hunnewell, Mo.

Macaroni Cheese Casserole
1 (7 oz.) package macaroni
1 (14 oz.) can condensed milk
1 (10.5 oz.) cream of mushroom soup
½ lb. Velveeta cheese, cubed
½ stick butter, melted
Cook macaroni in salted water until tender. Drain. Add milk, mushroom soup and cheese. Mix well. Stir in ½ stick butter. Pour mixture into a 9x12-inch casserole dish and bake in a 350° oven until bubbly and lightly browned. Yields 8 servings. Ella Shetler, Madison, Mo.

Creamy Baked Macaroni
1 2⁄3 cup elbow macaroni
1 cup milk
½ tsp. ground mustard
1 ½ cups (6 oz.) cheddar cheese
1 (10 oz.) can cream of chicken soup
1 tbls. chives, minced
¼ tsp. hot pepper sauce
1 tbls. butter, melted
2 tbls. dry bread crumbs
Cook macaroni; drain. Combine soup, milk, chives, mustard and cheese in a large bowl. Stir in macaroni and cheese. Spoon the mixture into a greased, shallow, 2-quart baking dish. Combine bread crumbs and butter. Sprinkle over top. Bake uncovered at 350° for 25 to 30 minutes or until heated through and bubbly. Yields 4 to 6 servings. Dortha Strack, Cape Girardeau, Mo.

Macaroni Twist Pizza Casserole
1 lb. ground chuck
1 small onion, chopped
1 (8 oz.) package twist macaroni
1 (15 oz.) jar spaghetti sauce
¼ cup water
1 (6 oz.) package mozzarella cheese
1 package pepperoni, sliced
Cook ground chuck with onion. Drain. Cook macaroni according to package directions. Drain off water. Stir spaghetti sauce and water into meat, macaroni and onion. Put in shallow pan or dish, top with cheese and pepperoni. Bake at 375° for 25 minutes until cheese is melted. Yields 4 to 6 servings. Marlo Bockting, Morrison, Mo.

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