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SWEET & SPICY GREEN BEANS

INGREDIENTS

3/4 pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

DIRECTIONS

Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Chicken Mushroom Casserole

4 cups diced chicken

4 cups chicken broth

2 cups sliced mushrooms

2 cups shredded cheese

1 large onion, diced

2 eggs

1 can cream of mushroom soup

4 cups Ritz cracker crumbs

1/2 tsp. pepper

2 tsp. salt

Combine all ingredients except 1 cup cracker crumbs. Pour into casserole; sprinkle with reserved crumbs. Bake for about 45 minutes in 350 degree oven.

Cavatini Casserole

1 1/2 pounds lean ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 package spaghetti sauce seasoning mix
1 large stick pepperoni, sliced
1 can sliced mushrooms
1/2 cup each, 3 different types of pasta; shells, wheels, penne, etc.
15 ounce can tomato sauce
1 cup water
6 ounces mozzarella, grated
6 ounces Cheddar cheese, grated

Preheat oven to 350F degrees and reserve a 9 inch by 13 inch
ovenproof baking dish or pan. In a large skillet over medium heat,
brown the ground beef with the onion and green pepper. Drain any
excess liquid and reserve. Add spaghetti seasoning mix to the
browned meat and blend. Add pepperoni and mushrooms and blend again.
Meanwhile, prepare the pastas as directed on the package and drain.
Combine the cooked pastas with the ground beef mixture in the baking
pan. Add tomato sauce and water; stir to combine. Add most of the
cheeses and stir again, sprinkling the remaining cheeses over the
top of the casserole. Bake for about 30 minutes, uncovered. Serve
warm in pasta bowls with a sprinkling of Parmesan cheese, if
desired.

Chicken Lasagna

Cook and debone a whole chicken or use several cups chopped chicken.

2 Tblsp. butter

1 onion, chopped

2 stalks of celery, chopped

1 can cream of chicken ( but I use cr. of celery)

1 can cream of mushroom or celery

1 can milk

1/2 can water

1 (4 oz.) can diced green chilies

1 box lasagna, cooked and drained

1 and 1/2 cups mozzarella

4 Tblsp. parmesan cheese

Saute onion and celery in 2 Tblsp. butter. When softened add both soups, milk and water. Whisk thoroughly. Keep heating over medium heat. Add parmesan cheese. Season with salt and pepper ( I sometimes add a little granulated garlic) to taste. Turn down to low while preparing lasagna, grating cheese ,and chopping meat. Here is how you layer the lasagna in a 13 x 9 dish: Put a little sauce in bottom of dish, next layer noodles across, scatter chicken chunks on top of this, spoon a little of the green chilies all over, ladle sauce over, and put a layer of cheese. Repeat layers starting with noodles.

I usually do three layers and sometimes I use 2 cans of green chilies. Bake for 30-40 mins. at 350 degrees.

This weeks dinner menu with some recipes

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