Delectable green bean - cheese bake
Garden season is in full swing. I pick the green and yellow beans every few days. Then there's the cucumbers, tomatoes, sweet corn, peppers, and beets just awaiting my attention NOW.
My daughters, EMU daughter and I made the first batch of salsa for the season. Yummmmmmmmmmmm............ nothing like a fresh batch of salsa to eat. The taste-testing becomes our lunch sometimes.
Called about peaches to our local fruit/vegetable farm market. They have Red Havens ready for purchase. Ooooooooo............. haven't done peaches for a couple of years. Can't wait to eat a juicy sweet peach grown in Michigan.
Needless to say, time is a bit short this week. Much to accomplish in this last month of summer. Thought I would send along another one of my favorite summer recipes. This doesn't take "a lot of something", but it's a delicious way to eat green beans.
Puffy Green Bean - Cheese Bake
Grease a 1 1/2 quart casserole.
Break in 2 large or 3 medium eggs
Beat with rotary beater. (I used a whisk)
1 c. milk
1/4 tsp. salt
1/2 c. fine cracker crumbs
1 Tbsp. finely chopped onion
1 c. cheddar cheese cubes
Arrange on top:
1 1/4 c. fresh green beans, cut in small pieces or equal amount frozen or canned beans
1 Tbsp. melted butter or margarine
Bake uncovered, 50-60 minutes at 350 degrees. May be prepared in advance except for adding the melted butter.
Enjoy the bounty of God's blessings upon you.
Gail loves the Lord most of all. She delights in her calling to be a wife to Ed Malick and a mother to seven children ages 18-34 and grandmother of six. Ed is 6th generation on the homestead family farm in Ypsilanti Township, MI.