This is the one I always made.....maybe added a handful of raisins.....maybe topped with some grated cheese or some dill seed....but this is basic beer bread. Linda C Beer Bread Here's the easiest loaf of bread you'll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour* 3 tablespoons sugar 1 (12-ounce) can of beer Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 1 hour. Makes 1 loaf.

Green beans are not on my list of favorites so I always have to dress them up for myself. Here are some of my favorite recipes but I don't have any casserole recipes! Haricots Verts With Goat Cheese And Warm Bacon Dressing 3 lb haricots verts (or regular green beans), trimmed 1/2 lb bacon slices, cut into thin strips 1/2 c chopped shallots (about 3) 2 garlic cloves,chopped 1/4 c Sherry wine vinegar 3 tablespoons Dijon mustard 1 teaspoon dry mustard 1/2 cup olive oil 1 c crumbled soft fresh goat-cheese (about 4 ounces) 1/2 c fresh pomegranate seeds (optional) Cook beans in water until tender crisp. Cook bacon until crisp. Saute shallots and garlic in drippings until soft. Add vinegar and mustard. Whisk in oil. Toss beans with dressing top with cheese and bacon. NOTE: I prefer this without the goat cheese and I also leave out the pomegranate seeds. Make-Ahead Garlic Green Beans Blanching the beans in salted boiling water and then shocking them in ice water (to stop the cooking process) proved to be the most consistent method of evenly cooking the beans. Cooked green beans can be held in the refrigerator for up to two days and then quickly reheated with a little water in a covered skillet when ready to use. We tossed the green beans with dry-roasted garlic and softened butter, with delicious results. Gardenlad's Green Beans with Poppy Seed Dressing 1 1/2 lbs green beans, tipped, tailed, and stringed if necessary. 2 tsp poppy seeds 1/4 cup olive oil 2 tbls white wine vinegar 2 tsp Dijon mustard 1 tsp honey 2 tbls minced shallot Salt & pepper to taste. Lightly steam beans until just tender. Set aside. Heat small skillet over medium low heat. Add poppy seeds and toast, stirring, until fragrant, about 1 minute. Transfer to a bowl and let cool. Add the oil, vinegar, mustard, honey, shallot, shat & pepper to the poppy seeds. Whisk until well blended. Warm dressing in a large skillet over medium heat. Add beans and toss to coat. Cook until beans are warmed through. from: Eating Well GREEN BEAN, PECAN, AND FETA SALAD (CindyMac) 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced 2-3 ounces crumbled feta cheese 1 cup coarsely chopped pecans or walnuts, toasted 6 tablespoons extra virgin olive oil 2 tablespoons rice vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic coarse salt and fresh ground pepper to taste CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry. TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour. WHISK together olive oil and next 5 ingredients; cover and chill 1 hour. POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. ~adapted from Southern Living magazine

Do you want fancy? I've done this one for larger dinners at Easter and it's good - it's Martha Stewart 3 pounds potatoes, peeled, and sliced paper thin 3 cups milk 1 clove garlic 3 tablespoons unsalted butter, softened Coarse salt and freshly ground black pepper 1 cup heavy cream 5 ounces Gruyere cheese, grated 1. Preheat oven to 325 degrees with a rack set in the lower third of oven. Combine sliced potatoes and milk in a large saucepan over high heat. Bring to a boil, and immediately reduce heat to low; cover and simmer until potatoes are just tender, about 3 minutes. 2. Place a colander over a large bowl and drain potatoes, reserving milk. You should have 2 cups of thick, starchy milk. If potatoes have absorbed more than 1 cup of milk, add enough milk to bring the reserved milk volume to 2 cups. 3. Rub a 3 1/2-quart oval baking dish with garlic and butter. Arrange sliced potatoes in the baking dish; season with salt and pepper. Dot with remaining butter and pour over reserved cooking milk and cream. Sprinkle cheese over top. 4. Transfer baking dish to oven and bake until cheese becomes deep golden brown and milk has reduced and thickened, 80 min approx What I have done for just us all my life is oddly what my mother did, and she didn't cook often. But still they are good, little clean up, no trouble... I peel and slice (1/4" or so) 2-3 large russets. Butter or oil a deep casserole dish, heat the oven to about 375. I start layering, potatoes first. Then about 2-3T flour (sprinkled over), whatever leftover cheese I find to grate in my refrigerator. Some chunked leftover ham. Pepper. If not adding ham and my cheese isn't a sharp type like cheddar, bit of salt. Then another layer, repeating the first ingredients. And a third, but leaving the flour off the top layer. End with cheese. I pour in milk until I can see it, maybe a little more than half the depth of the potato layers. Cover, bake hour, or hour and a half. The last 30 minutes or so I take the cover off so it will brown and more of the liquid will evaporate. Very good too, we had some leftover ham about a week ago and I did the no recipe potatoes again....but the ham is optional, can easily be a meatless side dish, or a one pot meal.

What is wrong with the poultry just tasting like poultry? I really dont understand why to manipulate it to make it taste like added things. With so much effort to disguise the flavor or make it taste like onion soup or some such, why even eat it in the first place? It just doesnt make any sense . Beef is one meat that I have found to become more lacking in any good meat essence. Rather than use it as a medium for seasonings I just prefer to not use it. For a while, I thought that the grass fed beef always tasted better, but lately that doesnt seem to be the case and I dont know why . A good piece of beef requires very little to be delicious. But I'm not finding much to love about that anymore. Just a personal preference, I guess. It should be what the other elements will dance around and not hidden in the background under an industrial strength mix or a packet of seasonings with all manner of enhanced chemicals and dessicated this and that. For a burger it begins with the meat and the bread. If you have to disguise your meat, you are starting at a disadvantage right there. And to laden the ground burger meat with bread crumbs weakens the burger concept even further. That better serves to extend a meatloaf. Of course, you can make a great meatloaf sandwich and the meat will be a soft meat. With a burger you are usually looking for a more sturdy piece of meat that really stands proud in the bun.