#2160 - Baked String Bean Casserole

(by Shirley McNevich)

1 onion (grated)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1 quart string beans (drained)
salt
pepper
garlic powder
3 slices buttered bread (cut into bite sized pieces)

In a large bowl add soup and water--stir to mix. Add salt, pepper, and garlic powder to your taste--stir. Add grated onions--stir. Add string beans--stir. Pour mixture into a greased 2 qt. casserole dish. Bake at 350 degrees for 20 minutes, remove from oven, place buttered bread pieces all over the top, return to oven and bake 10-15 minutes longer.

#1818 - Four Bean Crockpot and Beef

(by Shirley McNevich)

1 - 16oz. can Bush's baked beans (regular style)
1 - 16oz. can string beans (drained)
1 - 16oz. can kidney beans (drained)
1 - 16oz. can butter beans (drained)
1/2 lb. ground chuck
1 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup Domino's dark brown sugar (packed)
1 tsp. cider vinegar
1 tsp. yellow mustard
1 cup white sugar
1 1/2 cups ketchup

In a skillet add ground chuck, salt, pepper and chopped onions--cook/stir until beef is browned and is broken into pieces--drain. In a crockpot add baked beans, drained string beans, drained kidney beans, drained butter beans--stir until mixed. Add brown sugar, vinegar, mustard, white sugar and ketchup--stir until mixed. Add ground chuck mixture--stir until mixed. Cover and cook in crockpot for 4 hours (medium or high depending on your crockpot).

#99 - Three Bean Salad

(by Hannah Garman - friend)

1 - 14/16oz. can kidney beans
1 - 14.5oz. can yellow wax beans
1 - 14.5oz. can green string beans
1/2 cup chopped carrots
1/2 cup chopped onions (optional)
1/2 cup chopped celery
1/2 cup chopped green pepper
3/4 cup sugar
1/3 cup canola oil
1/2 cup cider vinegar

Drain and throw away the juice from the cans of beans. Put the beans in a large bowl. Add carrots, onions, celery, and green pepper to the beans. In a small saucepan over medium heat, combine sugar, oil, and vinegar and bring it to a boil. Remove from heat and let it cool for 20 minutes. Pour this mixture over all other ingredients and mix well with a spoon by hand. Cover and refrigerate overnight.

#46 - Chicken Noodle Soup

(by Shirley McNevich)

4-6 chicken thighs
2 whole chicken breasts
2 medium onions
6 stalks (pieces) of celery
1/2 cup fresh chopped parsley
1 pound medium width egg noodles
2 pounds frozen cut string beans
salt
pepper

Put chicken in large pot and cover with water. Add 3 tsp. salt, 1 medium onion cut in half, and 3 ribs of celery cut in half. Cook until chicken is tender (about 2 hours on medium heat). Test for doneness with a fork. Remove chicken from broth and cool. Pour broth through a sieve and strain it, removing onion and celery. When chicken is cool, remove skin and de-bone. Refrigerate both chicken and broth overnight.

Spoon off the fat from the chicken broth and throw away the fat. In a large pot add broth, 1 chopped onion, 1/2 cup fresh chopped parsley, and the heart and leaves of a stalk of celery (chopped finely). Add 2 tsp. salt, 1 tsp. pepper and the bag of egg noodles. Add the string beans. Cook ans stir all ingredients for about 20 minutes on medium heat.

Cut the chicken in bite sized pieces and add to soup. Taste broth to make sure it has enough salt. If soup seems too thick, add water.