In our new winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.
We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.
Send your food and drink recipes to firstname.lastname@example.org — and let us know what you think of any that you try out!
2 packages frozen french-cut green beans
2 Tbsp butter
¼ tsp pepper
1 onion, grated
2 Tbsp flour
1 Tbsp sugar
Dash garlic powder
1 tsp salt
1 cup sour cream (may need a bit more)
½ lb Swiss cheese, grated
1 cup cheddar cheese, grated
Crushed corn flakes
2 Tbsp butter, melted
Cook and drain beans.
Combine butter, flour, sugar, salt, pepper, sour cream, grated onion, and garlic powder in a saucepan. Cook until thickened.
Mix sauce with beans and pour into a buttered casserole dish.
Cover with a mixture of the grated cheeses.
Top with the crushed corn flakes, then drizzle melted butter on top.
Bake at 400° F for 20 minutes, or until bubbly.
Serves 8-plus. Easy to expand.
– Bill Jenks
Source: Houston Junior League Cookbook