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DC
A spin on the usual boring green bean casserole...
2 T. butter
2 T. flour
1 t. salt
1 c. sour cream
4 cups French Style Green Beans
1/4 pkg. Swiss Cheese - grated
1/2 c. bread crumbs
1 t. pepper
2 T. sugar
1/2 t. onion, chopped
Melt butter. Stir in flour, salt, pepper, sugar, and onions. Add sour cream. Fold in green beans. Grate swiss cheese over beans in casserole, then add bread crumbs. Bake at 400 for 20 minutes.
From my best friend's family recipe stash...a great appetizer for any occasion.
25 asparagus spears - canned
Salt to taste
25 thin slices white bread
8 oz cream cheese- softened
5 oz blue cheese
1 egg
3 sticks melted butter
Remove crust from bread and flatten slices with rolling pin. Combine cheeses and egg in mixing bowl and beat with an electric mixer. Spread mixture over bread slices. Place an asparagus on the edge of each one and roll up. Dip the roll in melted butter to coat on all sides. Place seam side down on a cookie sheet and chill 24 hours or freeze until ready to bake. Preheat oven to 400 degrees. Bake for 10 minutes or until lightly brown. Bake if frozen without thawing for 15 minutes. Serve immediately.
1 1/2 C crushed Vanilla wafers
1/2 C almonds, toasted a ground fine
1/2 stick butter, melted
4 eggs
1/2 C cornstarch
4 C half and half
1 C sugar
2 teaspoons vanilla
1/2 teaspoon salt
1 tablespoon butter
4 C shredded coconut
2 C whipping cream
1/2 C powdered sugar
1/4 C shredded coconut, toasted
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For crust: combine vanilla wafer crumbs, almonds and butter. Press mixture on bottom and up sides of 9" pie plate and set aside.
Combine eggs and cornstarch in bowl and whick until thoroughly mixed.
In a heavy 6 quart saucepan, bring the half and half, sugar, and salt to a boil and scald (rises to top). Whisk 1/2 C of scalded half and half into egg-cornstarch mixture. Quickly add egg mixture into the rest of the scalded half and half and whisk rapidly. Cook until very thick, about 3 minutes. Remove from heat and stir in butter and shredded coconut.
Fill the prepared crust, mounding the filling mixture, and refrigerate for at least 4 hours.
Whip cream slightly and then add powdered sugar and continue to whip until soft peaks form. Top pie with whipped cream and garnish with toasted coconut!
Your friends will talk of little else when you serve this pie!!!!!!!!!!!!!!!!!!!!!!!!!!