MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Bean Bake
Categories: Side, Dishes
Yield: 1 servings

2 cn Green beans
1 cn Mushroom soup
1 sm Jar pimentos; chopped
2 cn French fried onions
1/2 c Milk

Drain beans, heat soup and milk. Combine beans, pimento, mushroom
soup, and 1-1/2 cans French fried onions. Bake at 350 degrees F for
20 minutes. Sprinkle the rest of French fried onions on top and bake
15 minutes more.

Recipe by Susan Z. (Bushnell Cookbook)

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Green Bean Bake
Categories: Side, Dishes
Yield: 1 servings

2 cn Green beans
1 cn Mushroom soup
1 sm Jar pimentos; chopped
2 cn French fried onions
1/2 c Milk

Welcome back.

That's the cliche' Green Bean Casserole served in American households
at many Thanksgiving and Xmas tables. My grandmother's recipe, which I
got from my mom is almost the same - except she didn't use pimientos
but did add cheddar. Fast and easy to do. And I prefer her "French cut"
green beans over the chunkier regular Del Monte stuff.

I sometimes make this "just because" and not for a holiday meal. It's
still just as good. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Family Holiday Casserole
Categories: Five, Vegetables, Soups, Cheese, Dairy
Yield: 6 servings

10 1/2 oz Can cream of mushrooms soup;
3/4 c Whole milk
Black pepper
29 oz (2 cans) French-cut green
- beans
4 oz Shredded Cheddar cheese
5.6 oz (2 cans) Crispy Fried Onions

Set oven @ 350ºF/175ºC.

Mix soup and milk until smooth and well blended in a
1 1/2 quart baking dish. Grind in black pepper to your
taste and stir in the French-cut green beans with one
can of the fried onions.

Bake for 30 minutes (or until hot). Stir,

Top with the shressed cheese then the other can of fried
onions and return to the oven until the cheese melts
and the onions are golden brown.

Should serve six

RECIPE FROM: Helen E. Moore (my Grandmother)

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Green Bean Bake
By: Dave Drum to Ben Collver on Sat Apr 01 2023 06:46:00

Welcome back.

Thanks!

That's the cliche' Green Bean Casserole served in American households
at many Thanksgiving and Xmas tables. My grandmother's recipe, which I
got from my mom is almost the same - except she didn't use pimientos
but did add cheddar. Fast and easy to do. And I prefer her "French cut" green beans over the chunkier regular Del Monte stuff.

Thanks for the recipe. My mother made it more like your grandmother's
recipe, except no cheese. I rarely eat this except on Thanksgiving.
We grow a lot of green beans and we often use home-canned green beans.
This year Mom experimented with blanching and freezing the beans and
that worked better than expected.

I am curious about the National Cooking picnic. I seem to recall that
you mentioned going to one in 2007. Who organizes these picnics?
Where are they normally located?

I noticed that you have posted many recipes from recipesource.com, but
they are often cleaned up and in a more up-to-date format. I've using
your recipes, as i find them, to update my copy of recipesource.com.
What is your involvement with that web site?
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Welcome back.

Thanks!

That's the cliche' Green Bean Casserole served in American households
at many Thanksgiving and Xmas tables. My grandmother's recipe, which I
got from my mom is almost the same - except she didn't use pimientos
but did add cheddar. Fast and easy to do. And I prefer her "French cut" green beans over the chunkier regular Del Monte stuff.

Thanks for the recipe. My mother made it more like your grandmother's recipe, except no cheese. I rarely eat this except on Thanksgiving.
We grow a lot of green beans and we often use home-canned green beans. This year Mom experimented with blanching and freezing the beans and
that worked better than expected.

I don't do it often these days as there is just me and my housemate and
we are often on different meal schedules. But, it's still good - and
more importantly - good tasting. Bv)=

I am curious about the National Cooking picnic. I seem to recall that
you mentioned going to one in 2007. Who organizes these picnics?
Where are they normally located?

I went to my first in 1998 after reading about them here for several
years. Pat Stockett, one of the former moderators, put it on after she
and her husband moved from Colt's Neck, NJ to Hayneville (near the AL
state capitol - Montgomery) Alabamae. Just threw my chilli cooking gear
into the back of my little pickup and went.

Then I took my sister with me to Hemmingford, QC, Canada where we had
a most excellent time and I got introduced to poutine - that uniquely
Canadian treat. On the way home from Flo's house my sister said to me
"We could host one of those. Couldn't YOU, Big Brother?" Bv)= So we
did that very thing.

I noticed that you have posted many recipes from recipesource.com, but they are often cleaned up and in a more up-to-date format. I've using your recipes, as i find them, to update my copy of recipesource.com.
What is your involvement with that web site?

I've no involvement with the "recipsource" website other than using it
as a resource for recipes. Many of their recipes are in MasterCook or
Q-edit format and I re=edit them into MealMaster format. There is no requirement that recipes be posted here (or there) in any specific way.

I am habituated to MM and used to its format - so, that's what I use -
it's a DOS program which I run in vDos.

BTW - if you have Meal Master and you'd like a copy og my recipe database
(17K + recipes) send me an email to "hugh dot jass at gmx dot com" with
your email and I'll zip it up and email attach it to you.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Quebec Poutine
Categories: Potatoes, Cheese, Sauces, Poultry, Snacks
Yield: 1 Serving

1 lg Idaho Russet or Prince
- Edward Island potato,
- peeled, in 3/8" batons
4 oz Fresh cheddar curds

MMMMM-----------------------VELOUTE SAUCE----------------------------
1 qt Chicken stock
2 oz Flour
2 oz Oil
2 ts Ground pepper
2 ts Fresh-ground green pepper
1 sm Onion; diced
2 tb Balsamic vinegar

This is a recipe for the Veloute sauce, which is the
base for a poutine sauce. To make it into a poutine
sauce, reduce it by a factor of 2-4 over medium heat.

Bring the stock to a boil in a saucepan.

Combine the fat and flour, cook over high heat,
stirring until you have a pale roux (2-3 minutes).

Add the 2 ts pepper to the roux before adding to the
stock, for an extra-peppery sauce. Floor-sweeping
pepper (the kind sold pre-ground, in bulk) is
preferred by classicists.

Add the fresh ground green peppercorns to the stock
while reducing.

Prior to adding the to stock, dice a small sweet onion
into the saucepan, add the balsamic vinegar, and reduce.

Whip the roux into the stock. Simmer (30-40 min),
skimming the surface every 5-10 minutes. Strain the
sauce through a chinois or strainer lined with
cheesecloth. Salt and pepper to taste.

Keep sauce hot on a side burner.

Deep fry the potato batons in 375ºF/190ºC oil until
golden brown on the outside and creamy, mealy on the
inside. Drain.

Put pommes frites into a shallow bowl and sprinkle
fresh cheddar curds across the potatoes. Top with
sauce/gravy.

Let rest for three minutes or so to allow cheese,
potatoes and gravy to meld and mingle. Salt & pepper
to taste and enjoy.

A Dirty Dave recipe, based on what I had in Southern
Quebec while attending the 1999 Canadian Caper picnic
in Hemmingford, PQ.

Uncle Dirty Dave's Kitchen

MMMMM

... A fool and his money are some party!
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hello Ben,

[..]

That's the cliche' Green Bean Casserole served in American households
at many Thanksgiving and Xmas tables. My grandmother's recipe, which I
got from my mom is almost the same - except she didn't use pimientos
but did add cheddar. Fast and easy to do. And I prefer her "French cut"
green beans over the chunkier regular Del Monte stuff.

Thanks for the recipe.

Too bad nobody knows who created it.

My mother made it more like your grandmother's recipe, except no cheese.

Whether it was her own recipe, or a recipe his mother claimed was
used by his grandmother, it is still edible. But only if it cooked
the way it should be cooked.

I rarely eat this except on Thanksgiving.

I serve green beans straight up to dogs. No need for cooking.
Just straight out of the can. But does help to drain the water
before putting it all in a bowl.

We grow a lot of green beans and we often use home-canned green beans.

I save the fresh green beans for human consumption, reserving the
canned variety for the dogs.

This year Mom experimented with blanching and freezing the beans and
that worked better than expected.

Too much trouble. Dogs don't care where beans come from. As long as
they get them when they want them.

I am curious about the National Cooking picnic.

There is no "National Cooking Picnic" - and never has been.

I seem to recall that you mentioned going to one in 2007.

Some participants of this forum decided to have an annual picnic,
with one of the participants volunteering to sponsor it.

Who organizes these picnics?

Whoever feels like it.

Where are they normally located?

Wherever the participant who sponsors the picnic decides.

I noticed that you have posted many recipes from recipesource.com, but they are often cleaned up and in a more up-to-date format. I've using your recipes, as i find them, to update my copy of recipesource.com.

What is your involvement with that web site?

Same as yours, cut and paste.

For Life,
Lee

--
As Good As It Looks

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Re: Re: Green Bean Bake
By: Dave Drum to Ben Collver on Sun Apr 02 2023 07:02:18

Just threw my chilli cooking gear
into the back of my little pickup and went.

"We could host one of those. Couldn't YOU, Big Brother?" So we
did that very thing.

That sounds like fun. Do you think it was helpful to host the picnic
in a city that has an airport? What did you learn about hosting?

if you have Meal Master and you'd like a copy og my recipe database
send me an email to "hugh dot jass at gmx dot com" with
your email and I'll zip it up and email attach it to you.

Amusing email address. I sent an email requesting a copy of your
database. Thanks for offering it!
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

Just threw my chilli cooking gear
into the back of my little pickup and went.

"We could host one of those. Couldn't YOU, Big Brother?" So we
did that very thing.

That sounds like fun. Do you think it was helpful to host the picnic
in a city that has an airport? What did you learn about hosting?

Not terribly helpful. Everyone but Michael Loo and Benita Bell drove to
my town. Michael was a "frequent flyer" and Benita worked for Untied as
an office minion so got to fly free.

Learned that it's a lot of work to put one of these on. But the pay-off
is getting to show off your area and introduce participants to local or regional food specialties and historical/tourist attractions. As well as meeting face-to-face people who you previously knew only on-line.

if you have Meal Master and you'd like a copy og my recipe database
send me an email to "hugh dot jass at gmx dot com" with
your email and I'll zip it up and email attach it to you.

Amusing email address. I sent an email requesting a copy of your database. Thanks for offering it!

I have fun with my email addresses. Another one is "slim_longdieck". I'm
"slim" like Robert Wardlow is "shorty".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olga's Giant Apple Crisp
Categories: Fruits, Desserts, Grains, Citrus
Yield: 6 Servings

8 c Firm, tart apples; sliced
4 tb Sugar
2 tb Lemon juice
2/3 c Sifted all-purpose flour
2 c Uncooked oats
1 c Brown sugar
1 ts Salt
2 ts Ground cinnamon
2/3 c Butter; melted

Recipe courtesy Emeril Lagasse

Set oven to 375ºF/190ºC.

In a 9" X 12" glass baking dish, combine apples, sugar,
and lemon juice. Set aside. In another bowl, combine
flour, oats, brown sugar, salt and cinnamon. Toss with
melted butter until mixture resembles coarse crumbles.
Top apples with oat mixture. Bake for 30 to 35 minutes,
or until apples are tender. Serve warm topped with heavy
cream, or cool to room temperature and serve with ice
cream, if desired.

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

MMMMM

... Liberty means responsibility. That is why most men dread it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Re: Green Bean Bake
By: Dave Drum to Ben Collver on Mon Apr 03 2023 07:24:00

I have fun with my email addresses. Another one is "slim_longdieck". I'm "slim" like Robert Wardlow is "shorty".

I'm not sure, but that may be T.M.I.

:P

Kudos for your creative anarchy against corporate "decency" filters.
Harmless compared to little Bobby Tables.
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Re: Re: Green Bean Bake
By: Ben Collver to Dave Drum on Sat Apr 01 2023 11:58 am

Re: Re: Green Bean Bake
By: Dave Drum to Ben Collver on Sat Apr 01 2023 06:46:00

Welcome back.

Thanks!

That's the cliche' Green Bean Casserole served in American households at many Thanksgiving and Xmas tables. My grandmother's recipe, which I got from my mom is almost the same - except she didn't use pimientos but did add cheddar. Fast and easy to do. And I prefer her "French cut" green beans over the chunkier regular Del Monte stuff.

Thanks for the recipe. My mother made it more like your grandmother's recipe, except no cheese. I rarely eat this except on Thanksgiving.
We grow a lot of green beans and we often use home-canned green beans.
This year Mom experimented with blanching and freezing the beans and
that worked better than expected.

I am curious about the National Cooking picnic. I seem to recall that
you mentioned going to one in 2007. Who organizes these picnics?
Where are they normally located?

I noticed that you have posted many recipes from recipesource.com, but
they are often cleaned up and in a more up-to-date format. I've using
your recipes, as i find them, to update my copy of recipesource.com.
What is your involvement with that web site?

The NationalCooking Picnic? It's actually International as hosted sometimes in Canada. I hosted one (2008?). I've only gotten to a few of them. I missed the Boston one due to severe weather cancelling all flights from VB for 2 days.

Mine was the one in the fully screened porch at a picnic table we built inside it. The porch is right off the sliding glass doors to the kitchen. It's 44feet long and 13 wide, so lots of space. Mine here may have been later. Possibly 2010.

Basically they get announced when someone offers to host.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Re: Re: Green Bean Bake
By: Ben Collver to Dave Drum on Sun Apr 02 2023 12:15 pm

Re: Re: Green Bean Bake
By: Dave Drum to Ben Collver on Sun Apr 02 2023 07:02:18

Just threw my chilli cooking gear
into the back of my little pickup and went.

"We could host one of those. Couldn't YOU, Big Brother?" So we
did that very thing.

That sounds like fun. Do you think it was helpful to host the picnic
in a city that has an airport? What did you learn about hosting?

if you have Meal Master and you'd like a copy og my recipe database send me an email to "hugh dot jass at gmx dot com" with
your email and I'll zip it up and email attach it to you.

Amusing email address. I sent an email requesting a copy of your
database. Thanks for offering it!

Yes on the airport plus lodging nearby. In my case, The Haffly's could park the motor home in my double driveway.

xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Ben Collver wrote to Dave Drum <=-

I have fun with my email addresses. Another one is "slim_longdieck". I'm "slim" like Robert Wardlow is "shorty".

I'm not sure, but that may be T.M.I.

:P

Never have too much information. It's not what you know that gets you
in trouble. It's what you don't know. Bv)=

Kudos for your creative anarchy against corporate "decency" filters. Harmless compared to little Bobby Tables.

I was once told I was "facetious, presumptuous, and overbearing" by some "chruch lady" type. I'll cop to the facetious. But I never (well almost
never) assume. And I just snipe around the edges to remove the existing underlayment so that stupid sh... tuff collapses of its own weight. Bv)=

Remember, "Life ain't in no way serious!" a quote from one of my favourite philosophers - Pogo Possum. I think he was paraphrasing Elbert Hubbard
who said: "Do not take life too seriously. You will never get out of it alive."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Way of Life Stew
Categories: Five, Beef, Wine, Stews
Yield: 4 Servings

1 lb Stewing beef; cut bite size
1/2 pk Lipton's Onion soup mix;
- stirred before dividing
10 3/4 oz Can cream of mushroom soup
1/2 Soup can sherry or red wine

Mix all together. Bake at 300ºF/150ºC for 3 hours in
covered casserole. Just as good the second time around.
Great for the cold months.

Mrs Muriel Aldwinckle, Hamilton, Ontario

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... Pogo says: "If you can't vote my way, vote anyway, but VOTE!"
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)