Category: Side Dishes

Serves 4

¾ pound fresh green beans

4 bacon strips, each strip cut in half crosswise

1 cup French dressing

1/3 cup peach or apricot preserves

• Preheat oven to 350°.
• In a large pot of boiling water, blanch beans for about 4 to 5 minutes.
• Remove immediately and submerse in a bowl of ice water.
• Drain beans well and set aside.
• Whisk together dressing and preserves in a small bowl; set aside.
• Take about 7 or 8 beans and gather them into a bundle.
• Wrap a half slice of bacon around the center of each bundle.
• Place in a lightly greased 9 x 13 inch casserole dish, seam side down.
• Continue using all beans and bacon.
• Drizzle dressing mixture evenly over beans.
• Bake for about 30-35 minutes until bacon appears done and beans are tender.

Serves 8

2 boxes (6 oz. each) Uncle Ben’s Long Grain and Wild Rice Blend

8 ounces Velveeta, cubed and melted in microwave

8 ounces sliced water chestnuts, drained

¾ cup fresh mushrooms

3 Tablespoons butter or margarine

1 cup onion, chopped

2 ounce jar diced pimento, drained

1. Preheat oven to 350°. 
2. Prepare and drain rice according to package directions; set aside.
3. Melt butter in a small skillet and saute onion and mushrooms until tender.
4. Combine all ingredients with rice and stir well.
5. Pour into a greased 2 quart casserole dish and cover with foil.
6. Bake for 25 minutes.

2 cups uncooked macaroni, cooked in salted water. (makes 4 cups cooked)
16 saltine crackers, finely crushed
1 tsp. salt
1 tsp. pepper
1 (10oz) block sharp cheddar, shredded
1 (10oz) block extra sharp cheddar, shredded
6 large eggs, lightly beaten
4 cups milk

• Place cooked macaron in a lightly greased 9 x 13 casserole.
• Top with crackers, then cheeses, salt and pepper.
• Repeat layers twice.
• Whisk together eggs and milk, then pour over layers.
• Bake at 350° for 1 hour or until golden.