Green Beans with Water Chestnuts

4 cups cut fresh green beans (2-inch pieces)* 1/2 cup sliced fresh mushrooms 2 tablespoons chopped onion 1 garlic clove, minced 2 tablespoons olive or vegetable oil 1/3 cup sliced water chestnuts 1/4 teaspoon Italian seasoning 1/4 teaspoon salt, optional 1/8 teaspoon pepper 2 tablespoons freshly grated Parmesan cheese Place…

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Layered Salad

1 head Lettuce 4-5 Green Onions 1/4 head Cauliflower 1 pkg. frozen Peas, uncooked 7-8 slices Bacon Mayonnaise 1 cup grated Cheese Cut up vegetables. Fry bacon and crumble it. Arrange layers of vegetables in order, finish with bacon. Top with layer of mayonnaise and add 1 cup grated cheese…

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Corn Mushroom Bake

1/4 cup Flour 1/2 tsp. Onion Salt 1 (16 oz.) can Creamed Corn 1 (16 oz.) can Whole Corn 1 (3 oz.) pkg. Cream Cheese 1 (6 oz.) can sliced Mushrooms 1/2 cup shredded Swiss Cheese 1 1/2 cups soft Bread Crumbs 3 Tbsp. Butter, melted Sift flour into creams…

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Fumi Salad

This recipe was given to Kim from her pastor’s wife, Lori. 1 bag shredded cabbage 2 pkgs. Oriental Ramen Noodles, crushed (reserve seasoning packets for dressing) 1 bunch green onions, chopped 1 small bag sunflower seeds Dressing: 1/2 cup sugar 1/2 cup olive oil 1/3 cup cider vinegar Mix oil,…

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Raspberry Cheesecake Bars

Crust: 1/2 cup butter, softened 1/3 cup sugar 1 1/2 cups all-purpose flour Topping: 3 (8-ounce) packages cream cheese, softened 1 cup sugar 2 tablespoons cornstarch 3 eggs 3/4 teaspoon almond extract 1 cup fresh or frozen red raspberries 1/4 cup sliced almonds Heat oven to 350°F. Combine butter and…

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