Main dish with fresh green beans for grieving family . . .
l pinkmountain
2 years ago
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l pinkmountain
2 years agojojoco
2 years agoRelated Discussions
Cold Bean Salad Recipes? or Cold Brunch/Lunch Dishes?
Comments (8)I usually make those colored devilled eggs for Easter, I think Marilyn first posted the instructions here. I boil the eggs, peel and cut in half, remove the yolk. Make dye according to the instructions on the back of the food coloring box, and just put the egg white halves in until they're the color I want. Mash up the yolks, make your filling and fill the newly colored whites. I've made different colors for Easter, pink/blue/yellow/green/ lavender. Very colorful, LOL. These might also be good for your hubby's brunch, they're easy to eat, aren't too messy, recipe makes a lot and they have corned beef and rye. My family loves them, but I usually add sauerkraut to the filling mix to make them more like Reubens. I also use low fat mayo and cream cheese and sour cream but to make up for that the girls like shredded swiss cheese added to the mix. Can't make 'em low fat you know. (grin) Darned if I know where the recipe came from, I've been making them for years, since that era in time when I was dedicated to making a good cream puff. They aren't that hard but for some reason I had a block about how difficult it was to make that dough! Reuben/Rye Puffs Makes approximately 4 dozen 1 cup water 1/2 cup butter, cubed 1/2 cup all-purpose flour 1/2 cup rye flour 2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/4 teaspoon salt 4 eggs Caraway seeds FILLING: 2 eight ounce packages cream cheese, softened 4 oz. thinly sliced leftover or deli corned beef, chopped 1/2 cup mayonnaise (I use low fat) 1/4 cup sour cream (I use low fat) 2 tablespoons minced chives 2 tablespoons diced onion 1 teaspoon spicy brown or horseradish mustard (I like the horseradish best) In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth. Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. In a large bowl, combine filling ingredients. Split puffs and fill. Refrigerate or serve immediately. As for that bean salad, I just make a traditional three bean marinated salad, but Elery likes the addition of a can of quartered artichokes. If you left out the kidney beans it would be more "green" in color. Kind of. Or use canellini instead of red kidney beans... Three Bean Salad 1/3 cup cider vinegar 1/3 cup vegetable oil 1/3 cup honey 1/4 teaspoon salt 1 can artichoke quarters, rinsed and drained 1 can (15 ounces) green beans, rinsed and drained 1 can (16 ounces) kidney beans, rinsed and drained 1 can (15 ounces) yellow beans, rinsed and drained 1 medium onion, chopped 1 medium green pepper, chopped In a large bowl, whisk the vinegar, oil, honey, savory and salt until blended. Add the beans, onion and green pepper; stir to coat. Cover and refrigerate until chilled. Serve with a slotted spoon. Yield: 8 servings. have fun! Annie...See MoreNeed potluck main dish recipe
Comments (13)I've done pinwheel appetizers for potlucks, pretty easy. Can do any type of sandwich filling like refried bean, lettuce, cheese and salsa, or hummus and cukes and lettuce, or ham or turkey and swiss, with some fancy mustard, vegetable cream cheese, etc. Spread on a large wheat tortilla, mix colors if you like, roll up and then slice into short sections, turn on the side for the pinwheel effect. Is easy to make and usually a hit. Here's my bean/cornbread crockpot casserole recipe. Note: the cornbread part which bakes on top of the stew takes at LEAST an hour so make sure you allow enough time for that. Serves 6. 1 med. onion--chopped 1 med. green pepper--chopped (can use a roasted skinned poblano) 2 cloves garlic or 1/4 tsp. garlic powder 1 16oz. can red kidne beans, undrained 1 16 oz. can pinto beans undrained (I don't like pintos, I use black beans) 1 16oz. can diced tomatoes 1 8oz. can tomato sauce 1 tsp. chili powder 1/2 tsp. black pepper 1/2 tsp. prepared mustard 1/8 tsp. hot sauce or use chopped jalepenos if you have them, probably 2 TBLSP or to taste. Top with 1/2 cup yellow cornmeal 1/2 cup all purpose flour 1 1/4 tsp. baking powder 1/4 tsp. salt 1 1/2 tsp. sugar 1/2 cup plus 1/8 cup milk (can use soy) 1 egg beaten 1 TBLSP plus 1 1/2 tsp. veg. oil 1/2 cup (small can) cream style corn. Grease the crock pot. Cook the onion and green pepper and any fresh jalepenos if you are using them, in a small amount of oil in a skillet. When finished, transfer to the crock pot. Stir in all the other ingredients, including the seasonings. Cover and cook on high until it comes to a boil and then reduce to low and cook for 1 hour. You can cook it on low for as long as 8 hours. Meanwhile, mix together the other ingredients including the creamed corn. When the stew is boiling away, spoon on the cornbread topping and cook on high for 1.5-2 more hours. Could also cook on low for a longer time. Note: you could brown some meat and add to this if you wanted to, along with the onion and pepper, but drain it first. Adjust the chili recipe part to your own particular tastes. For example, I would probably add fire roasted tomatoes and some V8 juice for body and flavor, which is how I make my chili most of the time. You can double the recipe if you have a bigger crockpot....See MoreFavorite, Tried and True, Main Dish Salad?
Comments (32)Bumblebee Salad 1 cup long grain rice 3 cups corn kernels (I use frozen) 1 19 oz can black beans, rinsed and drained 1 sweet red pepper, diced 1 green pepper, diced 6 green onions, chopped 1/2 cup chopped coriander or more to taste Dressing: 1/4 cup red wine vinegar 2 Tbsp lemon juice 1/2 cup vegetable oil 1 clove garlic, minced 1 Tbsp chilli powder 1 Tbsp brown sugar 1 tsp salt pepper to taste Cook the rice according to package directions. Allow cooked rice to cool slightly. One cup long-grain rice will make 3cups cooked. In a large serving bowl, combine rice, corn kernels, black beans, red and green peppers green onions and coriander. Mix to combine well. In a small bowl, whisk together red wine vinegar, lemon juice, oil, garlic, chilli powder, brown sugar, salt and pepper. Pour dressing over salad and mix all together. Cover and refrigerate until about 1 hour before serving. Best served at room temperature. This is a complete protein because of beans and rice and is absolutely delicious!...See MoreGreen beans vs. string beans?
Comments (13)In Britain, what we call French bean and the French call haricot vert is this https://www.google.com/search?q=french+bean&client=tablet-android-samsung&prmd=insv&sxsrf=ALeKk01NZiZLXMVkKbGwh4rsUFUkCL7LvQ:1599199437845&source=lnms&tbm=isch&sa=X&ved=2a This one is a runner bean for us. https://www.google.com/search?q=runner+bean&tbm=isch&ved=2ahUKEwjs2J2U6s7rAhUY_hoKHURZClEQ2-cCegQIABAC&oq=runner+bean&gs_lcp=ChJtb2JpbGUtZ3dzLXdpei1pbWcQAzICCAAyBAgAEB4yBAgAEB4yBAgAEB4yBAgAEB46BwgjELACECc6BAgAEA06BggAEAcQHjoECAAQQ1C08gNY7IUEYLyTBGgAcAB4AIABlAGIAZYLkgEDNy43mAEAoAEBwAEB&sclient=mobile-gws-wiz-img&ei=z9hRX6y1K5j8a8SyqYgF&client=tablet-android-samsung&prmd=insv Which one are you talking about?...See Morecolleenoz
2 years agolindac92
2 years agoIslay Corbel
2 years agolast modified: 2 years agoBumblebeez SC Zone 7
2 years agol pinkmountain
2 years agolast modified: 2 years agoHU-753479426
2 years agolast modified: 2 years agoKatieC
2 years agoannie1992
2 years agol pinkmountain
2 years agolast modified: 2 years agol pinkmountain
2 years ago
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