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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) 

Add:
1 c. milk
1/4 tsp. salt
1/2 c. fine cracker crumbs
1 Tbsp. finely chopped onion
1 c. cheddar cheese cubes

Stir well. 

 Arrange on top:
1 1/4 c. fresh green beans, cut in small pieces or equal amount frozen or canned beans

Drizzle over:
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.

Serves 4

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.

 

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