Trading Recipes

Are you looking for the traditional green bean casserole with the canned crispy onions on top?

I don't cook stuff like that, but I believe I have that recipe in a cookbook I recently acquired (it's the best recipes from packages, bottles and cans).

If so, I'll be glad to hunt it up and post it for you.

How about a Mexican Seafood Casserole?

Old Bay Seasoning

1 Med. Thin Sliced Sweet Onion

2 doz. Flour Tortillas- 6"

1Lb. Cooked Cocktail Shrimp

1 small jar Green Olives Sliced

1 can sliced Black Olives

1 can Cream of Celery Soup

1 can Cream of Shrimp Soup

1 Lb. Jack Cheese Shredded

1/2 Lb Colby Cheese Shredded

1Lb. Mushrooms sliced

1/2 Lb. Small Sea Scallops

1 Lb. Immitation Crab Flakes

Prepare soups in large sauce pan per "Destructions using Milk". Thicken with Flour to make a "Medium" Sauce, adding Old Bay Seasoning to Taste. Spray 13X9 Cake Pan & layer in the Tortillas 1 deep. Ladle Sauce on top & follow with Seafoods, Olives, Onion, Shrooms & Cheese. Layer more Tortillas, Sauce etc. until all greeds are used up like making Lasagna, Topping it off with Cheese. Bake at 350 until hot & bubbly & Cheese turns Brown. Let COOL, then slice & serve. Enjoy!!!   John

We also make 20 Dozen Tamales each year for Christmas!!!

Hey, Qweeny - your mac & cheese sounds great...For G. B. cassarole you have several choices. Purchase 1 1/2 lb fresh green beans, cut em into 1 inch pieces & blanch in boiling water for 5 min. Or, you can buy 2 large bag of frozen beans, run em under cold water to thaw, pick up two cans cream of chicken soup, (I prefer cream of mushroom). Mix beans with soup, add 1 cup milk (or half & half). salt & pepper to taste, minced onion, garlic powder also good. Pack into suitable GLASS bakeware, top with crispy onions,(I prefer a little breadcrumbs) Bake 30-40 mins. at 375, and your good, of course as with any good cook, experimentation and alteration of recipe is common ground, but this should get you started...Enjoy!

SALSA VERDE DIP

1 jar (about 15 ounces) green salsa

1 pound Monterey Jack cheese, cut into 1/2 inch cubes

1 ripe avocado, diced

1/2 cup pickled sliced jalapenos

2 Tablespoons chopped fresh cilantro (optional)

Tortilla chips

Coat a 1 quart shallow baking dish with non-stick cooking spray and pour salsa into the dish. Sprinkle with the cubed cheese.

Bake at 350 degrees Fahrenheit for about 30 minutes or until cheese is melted and mixture is bubbly. Remove from oven and sprinkle with the avocado, jalapenos and cilantro.

Serve with chips.

TASSIES

2 3-ounce packages cream cheese

2 sticks butter

2 cups sifted all purpose flour

3/4 cup chopped pecans

Bring cream cheese and butter to room temperature; then blend thoroughly with a wooden spoon. If you use an electric mixer, use the lowest possible speed.

Add flour and mix well. Chill in the refrigerator for several hours.

Roll chilled dough into 1-inch balls and press into mini muffin tins, forming pastry shells. Sprinkle about 1/2 teaspoon of chopped pecans into the bottom of each pastry shell, then add filling.

Filling

2 eggs, slightly beaten

1 and 1/2 cups light brown sugar, firmly packed

2 Tablespoons melted butter

1/8 teaspoon salt

1 teaspoon vanilla

Mix together the eggs, sugar, melted butter, salt and vanilla. Spoon this mixture into the prepared pastry shells, filling 2/3 to 3/4 full. Sprinkle a few chopped pecans on top of each filled shell.

Bake in a 350 degree oven for about 15 minutes, then reduce oven temperature to 250 and bake for an additional 10 minutes or until set.

Makes about 4 dozen Tassies (little miniature pecan pies).

PEANUT & SPICE CRUSTED PORK TENDERLOIN

1 and 1/2 to 2 Tablespoons extra-virgin olive oil

1 to 1 and 1/2 pounds pork tenderloin

1 teaspoon Kosher salt

1 teaspoon ground ginger

1 teaspoon ground coriander

4 Tablespoons finely chopped peanuts

2 teaspoons Dijon mustard

2 teaspoons honey

Heat oven to 350 degrees Fahrenheit. In a large ovenproof saute pan, heat oil over medium heat. Add pork and sear on all sides (turn to prevent burning). Remove from heat and set aside.

In a small bowl, mix together the salt, coriander, ginger and chopped peanuts. Spread mixture out on a baking sheet or piece of waxed paper and set aside.

In another small bowl, whisk mustard and honey together. Spread honey mixture over the pork tenderloin and roll pork in the nut & spice mixture. Press firmly to adhere.

Return the pork to the saute pan and transfer the pan to the oven. Cook for about 25 to 30 minutes, or until internal temperature registers 155 degrees on an instant read meat thermometer.