Subj : Re: Green Bean Bake To : Ben Collver From : Dave Drum Date : Sun Apr 02 2023 07:02:18 -=> Ben Collver wrote to Dave Drum <=- DD> Welcome back. BC> Thanks! DD> That's the cliche' Green Bean Casserole served in American households DD> at many Thanksgiving and Xmas tables. My grandmother's recipe, which I DD> got from my mom is almost the same - except she didn't use pimientos DD> but did add cheddar. Fast and easy to do. And I prefer her "French cut" DD> green beans over the chunkier regular Del Monte stuff. BC> Thanks for the recipe. My mother made it more like your grandmother's BC> recipe, except no cheese. I rarely eat this except on Thanksgiving. BC> We grow a lot of green beans and we often use home-canned green beans. BC> This year Mom experimented with blanching and freezing the beans and BC> that worked better than expected. I don't do it often these days as there is just me and my housemate and we are often on different meal schedules. But, it's still good - and more importantly - good tasting. Bv)= BC> I am curious about the National Cooking picnic. I seem to recall that BC> you mentioned going to one in 2007. Who organizes these picnics? BC> Where are they normally located? I went to my first in 1998 after reading about them here for several years. Pat Stockett, one of the former moderators, put it on after she and her husband moved from Colt's Neck, NJ to Hayneville (near the AL state capitol - Montgomery) Alabamae. Just threw my chilli cooking gear into the back of my little pickup and went. Then I took my sister with me to Hemmingford, QC, Canada where we had a most excellent time and I got introduced to poutine - that uniquely Canadian treat. On the way home from Flo's house my sister said to me "We could host one of those. Couldn't YOU, Big Brother?" Bv)= So we did that very thing. BC> I noticed that you have posted many recipes from recipesource.com, but BC> they are often cleaned up and in a more up-to-date format. I've using BC> your recipes, as i find them, to update my copy of recipesource.com. BC> What is your involvement with that web site? I've no involvement with the "recipsource" website other than using it as a resource for recipes. Many of their recipes are in MasterCook or Q-edit format and I re=edit them into MealMaster format. There is no requirement that recipes be posted here (or there) in any specific way. I am habituated to MM and used to its format - so, that's what I use - it's a DOS program which I run in vDos. BTW - if you have Meal Master and you'd like a copy og my recipe database (17K + recipes) send me an email to "hugh dot jass at gmx dot com" with your email and I'll zip it up and email attach it to you. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Classic Quebec Poutine Categories: Potatoes, Cheese, Sauces, Poultry, Snacks Yield: 1 Serving 1 lg Idaho Russet or Prince - Edward Island potato, - peeled, in 3/8" batons 4 oz Fresh cheddar curds MMMMM-----------------------VELOUTE SAUCE---------------------------- 1 qt Chicken stock 2 oz Flour 2 oz Oil 2 ts Ground pepper 2 ts Fresh-ground green pepper 1 sm Onion; diced 2 tb Balsamic vinegar This is a recipe for the Veloute sauce, which is the base for a poutine sauce. To make it into a poutine sauce, reduce it by a factor of 2-4 over medium heat. Bring the stock to a boil in a saucepan. Combine the fat and flour, cook over high heat, stirring until you have a pale roux (2-3 minutes). Add the 2 ts pepper to the roux before adding to the stock, for an extra-peppery sauce. Floor-sweeping pepper (the kind sold pre-ground, in bulk) is preferred by classicists. Add the fresh ground green peppercorns to the stock while reducing. Prior to adding the to stock, dice a small sweet onion into the saucepan, add the balsamic vinegar, and reduce. Whip the roux into the stock. Simmer (30-40 min), skimming the surface every 5-10 minutes. Strain the sauce through a chinois or strainer lined with cheesecloth. Salt and pepper to taste. Keep sauce hot on a side burner. Deep fry the potato batons in 375ºF/190ºC oil until golden brown on the outside and creamy, mealy on the inside. Drain. Put pommes frites into a shallow bowl and sprinkle fresh cheddar curds across the potatoes. Top with sauce/gravy. Let rest for three minutes or so to allow cheese, potatoes and gravy to meld and mingle. Salt & pepper to taste and enjoy. A Dirty Dave recipe, based on what I had in Southern Quebec while attending the 1999 Canadian Caper picnic in Hemmingford, PQ. Uncle Dirty Dave's Kitchen MMMMM .... A fool and his money are some party! --- MultiMail/Win * Origin: Outpost BBS * Johnson City, TN (1:18/200) .