The Big Sandy Mountaineer -

Menu

Wednesday, November 18 - Chicken Stir -Frywith veggies over Rice, colesaw, and dessert.

Thursday, November 19 - Cream of Broccoli Soup, cold ham sandwiches, and pudding.

Friday, November 20-Turkey Dinner with all the trimmings.

$10.00

The rest of the Menu was not available at Press Time.

Green Bean Casserole Remix

Ingredients

2 (9 ounce) packages frozen cut green beans, thawed

10 slices bacon

10 small fresh mushrooms, chopped

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup half-and-half cream

¼ cup grated Parmesan cheese

salt and pepper to taste

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.

Step 2 Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.

Step 3 Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.

Step 4 Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.