It is well know I cannot leave a recipe alone, I have to tinker with each of them. The green bean supreme recipe came from my mother-in-law, when I married her son. This dish is a staple on our holiday table, and to be honest, I did not really tinker with this one too much until the other day.
Green Bean Supreme
Ingredients:
Ingredients:
2 Tablespoons of butter
1 small yellow onion minced
2 Tablespoons of flour
2 Tablespoons of water
½ teaspoon of fresh lemon peel
1 large 28-33 ounce can of French style green beans (drained) I prefer Del-Monte brand
1 cup sour cream
½ cup of crushed Ritz crackers
1 cup Kraft Colby/Jack finely shredded cheese
1 teaspoon crushed red pepper flakes
Directions:
Pre-heat oven to 350°F
In skillet melt butter add onion and sauté until translucent.
Gradually stir in flour, lemon peel, and then water making a roux.
Add drained green beans and sour cream into skillet mix well.
Pour into a 2 quart baking dish, sprinkle with crushed red pepper.
Cover top with cheese then crushed Ritz crackers
Bake for 30 minutes
** You can omit the red peppers, if you prefer. They give a bit of spice and heat but not enough to be spicy**
3 Tablespoon honey
1 teaspoon liquid smoke
3 Tablespoon minced garlic
¼ teaspoon sage
1 teaspoon ginger
1 teaspoon hot Chinese mustard
4 Tablespoons butter, melted
4 thick center cut pork chops
Ingredients:
Pre-heat oven 350°F
Mix ginger, sage, garlic, liquid smoke and honey in bowl.
Line small baking pan with aluminum foil,
Brush all sides of pork chop with butter then place on pan.
Brush honey smoke mix on chops, place in oven for 15 minutes
After 15 minutes flip chops over and brush with remaining mix cook an additional twenty minutes
