In my notes, I let you know about some of the changes I’ve done to the recipe. How I change it depends upon what I’m hungry for and what the spicy beans will be served with. It’s a versatile recipe. So, get in here and give it a go!Continue reading
I enjoy kimchi which is interesting considering spicy was not something we had in our food growing up in north central Wisconsin.Continue reading
This recipe was the first one listed in the first edition of the Tracy’s Christmas cookbook. So began an annual tradition that celebrated 20-years of recipes in 2018.
I have no idea the origin of this recipe. This recipe has been in our family for years as I remember from my youngest years Mom making them. The photo I used was the best representation of these treats.
Many thanks to my sister, Tracy, for starting this and shepparding it through all the years!Continue reading
- 4 tablespoons butter
- 4 teaspoons (or more) cornstarch
- 1 teaspoon table salt
- 1⁄2 teaspoon black pepper
- 4 cups milk
- 2 cans green beans, drained
- 2 cans of sliced mushrooms, drained 1 can sliced water chestnuts, drained 1 container of French fried onions OR Equivalent amount of gluten-free crackers mixed with 2 T melted butter