November 25, 2013

A Non-Traditional Green Bean Casserole  - Just in time for Thanksgiving!

I like green beans.  They are not my favorite, but I do eat them.  I prefer them fresh, then frozen, and will even eat them canned.  I like cream of mushroom soup.  I don't like a big bowl of it, but as a pantry staple to add to casseroles and other dishes, its just fine.  I LOVE French fried onions.  I could eat the whole can in one sitting, if allowed.  So, why do I not really care for the traditional green bean casserole?  I like all the ingredients in it.  And when served it, I do eat it.  But it's just, in my opinion, kind of blah - a filler on the plate that makes you feel like at least something of your Thanksgiving spread is green and healthy.

One Thanksgiving, my grandmother served a new green bean casserole.  I was skeptical, at first.  The ingredients seemed a little odd:  water chestnuts and bean sprouts?  Is this a Chinese green bean casserole? Hmmm. . . .I was at least intrigued.  Well, imagine my surprise when I first tasted it and loved it!  In fact, for the first time in years I went back for seconds of the green bean casserole.  YUM!  Although,  I really enjoyed it, I did discover over the years of making it on my own, that I missed a few ingredients from the traditional casserole - especially those French fried onions!  So I have tweaked my grandma's recipe a bit (something I rarely do!) to create this green bean casserole that many of my friends and family have requested the recipe for.  It's always completely gone at the end of Thanksgiving dinner and many people get seconds, and thirds and . . . .

Green Bean Casserole

Ingredients:

Two cans of French style green beans (very important that they are french green beans)
One package sliced fresh white mushrooms (you can use canned mushrooms in a pinch)
One small yellow onion, diced
One can sliced water chestnuts, finely chopped
One can bean sprouts
Two cups shredded cheddar cheese
One can French fried onions
Two tablespoons butter
One can cream of mushroom soup

1.  Saute the onions and fresh mushrooms (you can see I was in a pinch and used canned!) until onions are translucent.  

2.  Layer the following items in a greased 9" by 12" pan. One can green beans, half the onion/mushroom saute, half the finely chopped water chestnuts, half the can of bean sprouts, and 1 cup cheddar cheese.

3.  Repeat the layers again, only before topping with cheddar cheese, spread one can cream of mushroom soup over the layers with a spatula.  Top with the last cup of cheddar cheese.

4.  Top with the can of French fried onions.  

5.  Bake for 35-40 minutes in a 350 degrees oven.  Watch the french fried onions.  If they are too brown, cover with foil to continue baking.  

6.  Enjoy!  And be prepared to pass this recipe on!  People will ask for it.  

Grandma's Birthday Cake, aka "The Cake."

October 9, 2012



When I talked with my cousin recently about making "The Cake," for my daughter's 12th birthday, she seemed perplexed.  She wasn't sure what I was talking about.  Apparently, on her side of the family its called "Mocha Cake."  Whatever it is called, its delicious!  No birthday was complete without it.  I don't know how my kids have survived to this age and they do not remember this cake.  Both have had it numerous times when my grandmother was still living, but I guess they were just too young.   This is one of the few recipes of my grandmother that is not totally from scratch (gasp!)  It starts with a boxed angel food cake (we used Duncan Hines) and is combined with the yummy goodness of a light mocha flavored whipped cream with chocolate mocha icing.  It is not a particularly beautiful cake, but oh it is so tasty!! 

Here are the ingredients you will need: 

One boxed Angel Food Cake
Folgers instant powdered coffee singles (these come in sticks - get the powdered ones, not the crystals)
1/2 stick butter, softened
4-5 Tablespoons brewed coffee, cold
2 Tablespoons Cocoa
2 teaspoons vanilla extract
1 box powdered sugar, plus 3 tablespoons powdered sugar

 

 

 

 

 

 

Step 1:  Make an angel food cake according to the directions on the box.  When cooled, gently slice through the cake to give two equal halves for the cream filling.  It is best to use a bread knife.

 

 

 

 

 

 

 

 

 

Step 2:  Whip one cup heavy whipping cream.  Fold in 3 tablespoons powdered sugar.  Mix in one teaspoon powdered instant coffee.  Place in refrigerator to chill.  

 

 

 

 

 

 

 

 

 

Step 3:   Beat softened butter with two tablespoons cocoa.  Add two teaspoons vanilla and gradually add one box of powdered sugar to make the frosting. 

 

 

 

 

 

 Step 4: Take filling out of the refrigerator and spread evenly over both halves of the cake.  Place top half of cake on the bottom half of cake.

 

 

 

 

Step 5: Now spread the frosting evenly over the cake using a spatula.

 

 

 

Step 6:  Decorate for your favorite birthday girl (or boy, spouse, etc.) and enjoy!!

 

 

 

 

 

Note:  This is a great family cake, but may not be enjoyed by all kids, so better to make for your immediate family to enjoy and get the old traditional cake for the kids' party.  It does have a coffee-ish flavor to it, although not strong.