This sounds so much better than the original to me, anyway. GREEN BEAN CASSEROLE (from scratch) Topping: 1 cup Panko bread crumbs 2 Tablespoons unsalted butter, softened 3 cups (6-ounces) of canned fried onions 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper In the bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, about 3-5 (1-second) pulses; set aside. Beans and Sauce: 2 pounds haricots verts or thin green beans, ends trimmed and halved 3 Tablespoons unsalted butter 8 ounces white button mushrooms,cleaned and finely diced 2 small shallots, finely diced 4 medium garlic cloves, minced 3 Tablespoons unbleached all-purpose flour 1 1/2 cups chicken broth 1 1/2 cup heavy cream 1/2 cup grated Gruyere cheese, about 2 ounces grated (an aged white Cheddar works nicely, too) 2 teaspoons dry Sherry (optional, but good) With oven rack in middle position, preheat the oven to 425 F. Fill a large bowl with cold water and ice; set aside. Bring 4 quarts of water to a boil in a large pot. Add 2 tablespoons of kosher salt and beans. Cook until beans are bright green and tender about 6-9 minutes (taste for desired tenderness). Drain beans in a colander and immediately plunge into the ice water to stop the cooking process. Spread beans in a single layer on a paper towel-lined baking sheet to drain completely. In the empty pot, melt the butter over medium-high heat until foaming subsides. Add the mushrooms, shallots, and garlic. Saut� until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Add cheese and stir until melted, about 1 minute. Stir in the Sherry, if using. Season to taste with salt and pepper. Add the green beans to the sauce and gently toss to coat. Transfer the beans to a 3-quart (or 9 x 13-inch) baking dish. Sprinkle the topping over the beans and bake until the top is golden and the sauce is bubbling, about 15 minutes. Allow the mixture to cool for 5 min. Serves 10-12

Tomato Soup with Roast Beef and Horseradish Panini (Real Simple) 2 tablespoons olive oil, plus more for the grill pan 1 large onion, chopped 4 cloves garlic, chopped 1 28-ounce can whole peeled tomatoes 3 1/2 cups low-sodium chicken broth 1 teaspoon dried thyme kosher salt and black pepper 1/2 cup sour cream 2 tablespoons prepared horseradish 8 slices sandwich bread 8 ounces thinly sliced roast beef 8 ounces sharp white Cheddar, sliced 2 cups baby arugula (1 1/2 ounces) Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and cook, stirring often, until softened, 5 to 7 minutes. Add the tomatoes (with their juices), broth, thyme, and 1/2 teaspoon each salt and pepper. Simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Working in batches, in a blender, puree the mixture until smooth. Meanwhile, in a small bowl, stir together the sour cream and horseradish. Form sandwiches with the bread, roast beef, Cheddar, arugula, and half the horseradish mixture. Heat a lightly oiled grill pan over medium heat and cook the sandwiches until the cheese is melted, 5 to 6 minutes per side. Top the soup with the remaining horseradish mixture and serve with the sandwiches.

This would be great for NYD, but I won't be cooking for anyone :o) grits 'n greens 3 cups milk 1 cup water 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens 1 Tbsp. bacon drippings (or oil or butter) several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

Caramel Crumb Biscuit (A Cookie) Ingredients: dough 8 oz (2 sticks) butter, softened 1/2 cup sugar 1/4 tsp salt 1 tsp vanilla 2 1/2 cups all purpose flour Filling: 4 tbsp unsalted butter 1 tbsp corn syrup 1/4 cup dark brown sugar 1 (14 oz) can sweetened condensed milk Preheat oven to 350. Line a 9x13 inch pan with foil, then spray it thoroughly with baking spray. For the dough, beat the butter with the sugar and salt in the bowl of an electric miser with the paddle attachment on medium speed until soft and light 2 to 3 minutes. Add the vanilla. On the lowest speed beat in 2 1/4 cups of the flour, scraping the bowl and paddle with a rubber spatula and continuing to mix just until the dough is absorbed. Remove the bowl from the mixer and scrap 3/4 of the dough into the prepared pan. Use the palm of your hand to press the dough down evenly without compressing it too much. Chill the dough lined pan. work the remaining 1/4 cup flour into the remaining dough with your fingertips and form crumbs. Set aside at room temperature. For the filling, in a medium saucepan bring the butter, corn syrup, brown sugar, and condensed milk to a simmer, stirring occasionally. Allow the mixture to boil gently, stirring often, until it starts to thicken and darken slightly, about 10 minutes. Let rest for 5 minutes. Remove the dough lined pan from the refrigerator and scrape the slightly cooled filling onto the dough. Spread it evenly using an off-set spatula, then scatter the reserved crumb mixture over the top. Bake for 30 minutes until the filling is bubbling and is a deep caramel color and the dough is cooked through. Cool in pan until lukewarm, 15-20 minutes. Let it cool completely before cutting. Sue