green bean casserole

i am always looking for recipes to replace traditional ones that i cannot eat. for a while i have been trying to recreate green bean casserole. i made one this thanksgiving with gluten free cream of mushroom soup which is very hard to find and very runny and funyuns as the fried onions. it was fine but i was not going to stop looking for a good recipe. i saw one in my delight magazine that i wanted to try and since it is not thanksgiving no one is dissapointed if it doesn't turn out.

this was also the night we had chicken cordon bleu sandwiches which is a chicken breast or thigh baked for about 35 min. at 350. then put a piece of deli ham and a piece of swiss cheese on top and back into the oven until it melts then place on a bun. i like it with dijon mustard. easy.

this bun is a kinnikinnick gluten free hamburger bun which you can find here.

i liked this casserole, it had a good flavor and a crunch from the almonds, i liked it even better the next day. i think it is much healthier than those fried onions too.

green bean casserole- delight magazine

3 Tbs. butter (i always cut butter down)

1/2 C. diced yellow onion

1 Tbs. diced garlic

1 14oz. cans cut green beans, drained

8 oz. button mushrooms sliced thinly

1/2 C. vegetable stock

1/4 C. milk or cream

salt and pepper to taste

2 Tbs. cornstarch

1 C. sliced almonds

1. preheat oven to 350

2. in a large saute' pan heat butter over med. high heat. add onions and garlic stirring frequently until onions are translucent. add in green beans and mushrooms and cook stirring often for about 5 min.

3. pour vegetable stock and milk over green bean mixture and stir well.

4. in a small dish mix cornstarch with water just enough to make a smooth paste. pour paste into pan and stir until mixture thickens (i couldn't get it thick but it was fine)

5 . pour green bean mixture into a glass baking dish. sprinkle almonds over the top (which i think i would toast quickly next time). bake for 30 min. remove. cool for 5 min. (important to let it set up) and serve.

grape salad

this is one of my favorite recipes. I get asked for the recipe almost every time i make it. my mom got this recipe years ago and i make it all the time. it can be used as a side, or a dessert. it is great at potlucks.

Grape Salad

3 Lbs. red seedless grapes, washed, plucked from stems and dried

8 oz. cream cheese softened

8 oz. sour cream

1/4- 1/2 C. sifted powdered sugar, i like somewhere in between

2 tsp. vanilla

with a hand mixer cream together all ingredients except grapes until smooth.

fold the cream mixture over the dry grapes. serve. refrigerate.

i am often asked if you can make it the night before. i always eat it the next day but i just think it is better fresh.

my friend calls them frosting grapes, they are so yummy! and as usual my picture does not do it justice!

garlic mashed potatoes

i posted these on my other blog, these are my favorite and a much healthier version of mashed potatoes!

Garlic Mashed Potatoes

8 red potatoes quartered ( i just use the 2 lb. bag they usually come in)skins on

3 cloves of garlic, crushed

2 Tbs. of butter

1/2 C. warmed milk

1/2 tsp. salt

1/4 C. parmesan cheese

place potatoes in water and boil, turn down and simmer for 20-25 min. until fork tender

drain well. add butter, salt, garlic,milk, and mash, i just use the mixer for a few min. stir in parmesan cheese. serve warm.