Green Beans Amandine
These are good! Use a regular non skillet instead of a darker non-stick to easily monitor the butter's browning

1/3 cup sliced almonds
3 tbsp unsalted butter, cut into pieces
2 tsp lemon juice
2 lb green beans, trimmed
1/2 cup water

Toast almonds in large skillet over medium-heat heat, stirring often, until just golden; 6 minutes. Add butter and cook, stirring constantly until butter is golden-brown and has a nutty aroma, 3 minutes. Transfer almonds to a bowl and stir in lemon juice.

Add beans, water and 1/2 tsp salt to skillet. Cover and cook, stirring occasionally, until beans are nearly tender 8-10 minutes.

Remove lid and cook over medium-high heat until liquid evaporates 3-5 minutes. Remove from heat, add reserved almond mixture to skillet and toss to combine. Season with salt and serve.

Cottage Pie

1 lb. ground beef
2 tbsp. chopped onion
1 tbsp. parsley
1 tsp. salt
1/8 tsp. pepper
1 (10 oz.) pkg. frozen peas and carrots
1 (10 oz.) can beef gravy
1/4 c. chopped celery
1 egg
2 c. mashed potatoes
In a large skillet, brown beef, onions and parsley lightly. Discard any fat. Sprinkle with salt and pepper. Cook frozen vegetables until barely tender. Drain and add to beef. Stir in beef gravy and celery, heat through. Pour into 2 quart shallow baking dish.

Beat egg into potatoes and spoon around edge of casserole. Sprinkle with chives. Bake 425 degrees until gravy bubbles and potatoes are light brown. About 20 minutes. Serves 4.

Sue

How about a Hot Punch for drop-in company?

HOT PUNCH

2 small pkgs. Black Cherry Jello
2 small pkgs Lemon Jello
Dissolve Jello in 8 cups hot water
Add 2 quarts apple juice and 1 large can pineapple juice
Keep hot in crock pot.

That is what I will have ready for mine.

Sue

Can't wait to try this: Sprimp and Feta
They are talking Greek food at the RE and this is one of them.

Greek shrimp and feta

2lbs medium size shrimp, rinsed peeled and deveined
juice of 1/2 lemon
1/2 cup olive oil
1 onion coarsely chopped
3 or 4 garlic cloves, chopped or pressed
2/3 cup fresh parsley, chopped
14oz can of crushed or diced tomatoes (crushed creates a thicked sauce)
1 teaspoon tomato paste
1/2 cup dry white wine
1 teaspoon fresh or dried oregano
1/2 � 3/4 lb. crumbled feta cheese
Pat shrimp dry and sprinkle with lemon juice, set aside
In a large skiller, heat oil over a medium heat. Add the onions and garlic and saute for 3 minutes.
Add canned tomatoes, tomato paste, ground pepper, wine oregano, parsley and 1/2 cup of water and mix well. Bring to a boil and then reduce heat to a simmer. Cover and simmer, stirring occasionally, for 20 to 30 minutes. Add more water if needed to thin sauce.
Preheat oven to 375F. Lightly butter a baking dish and place some the sauce on the bottom. Place shrimp in the dish, cover with remaining sauce, and sprinkle with feta cheese.
Bake for 15 to 20 minutes or until shrimp are done and feta starts to melt.
Serve with rice or crusty bread.

The new year will be here before you know it. This recipe gives you the green (for money) and the BEP's for luck. We could use some of both!

CROCKPOT HOPPING JOHN (Foodgawker)

1 pound dry black eyed peas, soaked overnight
4 cups chicken broth
1 pound smoked sausage, sliced
1/2 cup instant rice (or use 1 cup already cooked rice, and stir it in at the very end)
1 (10.5-ounce) can Rotel tomatoes
1 bunch of collard greens or kale, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Use a 6-quart slow cooker. Soak your beans overnight in a bunch of water and drain well in the morning and rinse in cool water. Put the beans directly into your slow cooker. Add broth and sliced sausage. Stir in the rice and rotel. Add greens, and sprinkle on the salt and pepper. Cover ( you may need to shove in greens to get the lid on nicely) and cook on low for 8 to 12 hours, or until the beans are soft. Stir well before serving.