This recipe has been a part of our family
parties for as long as I can remember.
Green beans are low in calories and loaded with nutrients — an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, foliate, and iron . . . they are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.
Substitute olive oil instead of butter and use fresh green beans to make this recipe healthier. Bacon? Up to you . . . but bacon makes everything better.
This article from the Old Farmer's Almanac
I have added the website link on the sidebar for future reference . . . check out their cooking and recipe section, it is awesome!
1 package cream cheese -- (8 ounce)
1 1/2 cups grated Swiss cheese -- (6 ounces)
1/3 cup mayonnaise or salad dressing
2 tbl chopped green onion
1/4 tsp ground nutmeg
1/8 tsp pepper
1/3 cup sliced -- toasted almonds
|2 cans (about 15 ounces each) pinto beans, rinsed and drained|
|1 cup Pace® Picante Sauce|
|1/4 tsp. garlic powder or 1 clove garlic, minced|
|2 tbsp. chopped fresh cilantro leaves|
|1 can (about 15 ounces) black beans, rinsed and drained|
|1 small tomato, chopped (about 1/2 cup)|
|7 flour tortillas (8-inch)|
|8 oz. shredded Cheddar cheese (about 2 cups)|
| Mash the pinto beans in a medium bowl with a fork. Stir in 3/4 cup picante sauce and the garlic powder. |
Stir the remaining picante sauce, cilantro, black beans and tomato in a medium bowl.
Place 1 tortilla onto a baking sheet. Spread 3/4 cup pinto bean mixture over the tortilla to within 1/2-inch of the edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat the layers twice more. Top with the remaining tortilla and spread with the remaining pinto bean mixture. Cover with aluminum foil.
Bake at 400°F. for 40 minutes or until the filling is hot. Uncover the pie. Top with the remaining cheese. Cut the pie into 6 wedges. Serve with additional picante sauce and sprinkle with additional cilantro, if desired.
Makes 6 servings.
4 cups thinly sliced potatoes
1/2 cup thinly sliced onions
1 can (10 oz.) cream of mushroom soup
1/2 cup milk
Salt and pepper
Layer potatoes and onions in a 1 1/2 quart casserole.
Mix soup, milk, and salt and pepper. Pour over top the potatoes. Sprinkle with paprika.
Cover and bake at 375 degrees for about 1 hour to 1 hour 15 minutes, until potatoes are cooked.
Remove cover for the last 10 minutes.
Makes 4 servings.
|1 tbsp. vegetable oil|
|4 skinless, boneless chicken breasts|
|1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)|
|1/4 cup milk|
|1/2 tsp. lemon juice|
|1/8 tsp. ground black pepper|
|1/2 cup sliced pitted ripe olives|
|4 lemon slices|
|4 cups hot cooked rice|