I don't know how long I will keep this up, but with the diminished hours at Elvis World, it may be everyday. I suppose the bright side is that it is good training for the Reverb Challenge next month.
And so, with so many cook books on hand I thought I would engage in Number Three of my Passions which is Cooking!
I decided to choose a cook book at random, which was the Farm Journal's Country Cook Book. I had a bag of green beans that I was using as a side dish to the pot roast I cooked the night before. Rather, I cooked over night in the slow cooker, yum yum yum. (Three yum's up) I settled on Green Beans in Sour Cream.
My Secret Ingredient
I halved everything:
2 lbs green beans cooked or canned
1 onion sliced
2 T finely cut parsley
1 t salt
2 T butter
2 T grated lemon rind
2 T flour
1 c thick sour cream
1 c buttered bread crumbs
Place green beans in a buttered 2 qt. casserole.Saute onions & parsley in butter until lightly browned. Add salt pepper flour lemon rind and sour cream. Heat until just hot. Spoon over green beans. Top with bread crumbs.
Bake at 350 for 20 minutes.
I added garlic to the onions. I used onion crisps and my new favorite topping chow mien noodles instead of bread crumbs. I did not have a lemon but I did have a grapefruit! I never can tell how much I am grating and the first thing Joe asked "What is that zingy taste?"