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Green Beans Almondine

1/4 cup slivered almonds
2 Tbsps. minced onion
2 Tbsps. butter
1- 9 ounce package cooked French style green beans

Saute onions and almonds in butter until onions are opaque. Toss lightly with cooked grean beans.


. . . . . . . I got this recipe from an old cookbook of my Mom's.
Potato Salad

medium potatoes (all purpose or red potatoes are best)
1 8-ounce container of sour cream
1 cup mayonnaise
3 stalks celery, diced
1 small onion, diced (optional)
milk
salt and pepper

Boil potatoes leaving skins on. Cook until tender but but not mushy. Place potatoes in cold water to cool down. At this point you can either remove the skins under cold running water or leave them on. The salad is good either way. Cube potatoes.

Combine the sour cream, mayonnaise, celery, onion and salt and pepper to taste. Mix well. Add a little milk if it is too thick. Fold the potatoes into the sour cream mixture. Refrigerate until ready to serve. Best if made a day ahead.
Baked Beans

1 can of B & M baked beans
1 can pork and beans
1/2 lb. bacon cut into 1 inch pieces
1 small onion, minced
2/3 cup brown sugar, divided
1 tbsp. Coleman's dry mustard

Cook bacon until crisp. Drain on paper toweling. Set aside.
Combine beans, onion, 1/3 cup of brown sugar and dry mustard.
Place bean mixture into baking dish. Sprinkle bacon and the other 1/3 cup of brown sugar onto top of beans.
Bake at 350 degrees for about 45 minutes or until bubbling.
Rio Grande Fried Onion Rings

2 1/4 cups flour
1 tsp. paprika
3/4 tsp. salt
1/2 tsp. baking powder
1 12-ounce can beer (at room temperature)
2 jumbo onions, cut into 1/3 inch slices and separated
cooking oil

Combine 1 1/2 cups flour, paprika, salt and baking powder. Stir in beer with wire whisk.
Set aside.
Put remaining 3/4 cup flour in bag.

Heat oven to 200 degrees. In 4 quart saucepan heat 2 inches of oil to 375 degrees.
Place rings into bag of flour. Toss. Dip into batter. Fry until golden brown. Turn once.
Keep warm in oven on rimmed cookie sheet.
Background Music - Greensleeves