Southern Green Beans with New Potatoes and Bacon!

We love green beans cooked just about any way, but there is nothing better than fresh green beans right out of the garden cooked with new potatoes and garnished with bacon and onion.   This is one of those things that some southerners might refer to as a mess...as in, "I picked me a mess a green beans out of the garden this morning"   It's debatable just how much 'a mess' is, but I have always taken it to mean enough for a meal.   I used to hear my mother use this term a lot when I was a kid, especially when someone had gone fishing, she would always ask, "Did you get you a mess of fish?" when they got back.  Being the analytic kid that always asked too many questions, I asked her one day why she used the the word mess and how much was  a mess.  Her answer was that it was enough for a meal. I asked her how a mess for one family could be the same as a mess for another, because her family growing up had 13 people in it,  our family only had 4 people in it.  How could  a mess be the same thing for both?  Her answer to me was very simple and so Mama,  "For my family growing up, that was a big ole mess, for our family now, that's a little ole mess."  lol   That answer worked.  This recipe is a more of a 'big ole mess', cook half as many for  a 'little ole mess'. 

Ingredients:

2-3 lbs. fresh green beans, washed and broken with strings removed.

3-4 slices bacon

1 medium Vidalia onion

1 Tbs. chopped garlic

2-3 cups chicken broth

1 tsp. salt

1/2 tsp. black pepper

9-10 small red potatoes

With your kitchen shears or a knife cut your bacon in pieces and brown in a dutch oven. I like to use my cast iron dutch oven for this. 

Once the bacon is crisp, remove it to a paper towel lined plate.

Chop the onion and put the chopped onion and the Tbs. of garlic in the bacon drippings.  There won't be a lot of drippings from that much bacon and that's fine, you want just enough to season the beans, not have them swimming in it.  Saute until just soft.

Add the green beans to the hot bacon drippings and sauteed onion/garlic mixture and stir to coat them.  Add the salt and black pepper.

Add 2-3 cups of chicken broth or just enough to cover the beans.  You can use canned or the chicken bouillon cubes.   Bring to a boil and then turn down to low,  cook on low and covered for about 30 to 40 minutes.  Don't cook on heat set too high or they will scorch.

Wash the potatoes and if they are really small, just peel a strip right around the center.  If they are  little bigger, like mine were, halve them or quarter them and place them on top of the beans.  Sprinkle the potatoes with a little salt and pepper.  Cover and cook for about 30-40 more minutes or until fork tender.  It's important to not overcook the green beans.  They should still be 'green' at the end of the cooking time, but it's also important to not under cook them. Fresh green beans need time to cook on low heat,  remember that unlike canned beans, they haven't been processed at all.

Once the potatoes are cooked, give the whole pot a stir to mix the potatoes, beans and cooking liquid.  Taste for seasoning.  You might need to sprinkle with a dash more salt and pepper depending on how many beans you cooked. Sprinkle with the reserved bacon.  You have 'Southern Green Beans with New Potatoes and Bacon"!

COOKING TIP:   If you don't have fresh green beans and want to use canned, and you want them to taste more like fresh, drain all of the canning liquid off of the beans and rinse them.  Then follow this recipe as directed, but cut the cooking time in half and reduce the salt to taste,  since the canned beans have already been processed.

Mama's Macaroni and Tomatoes...My Comfort Food!

"Macaroni and Tomatoes" is a dish that my mother has been making all of my life.  It just says comfort food to me!  Every year, when my mother asks what I want her to cook for my birthday dinner, I always say macaroni and tomatoes or breaded tomatoes, which I also love. 

 Nobody makes either dish that tastes exactly like Mama's does.  You know those recipes that only your mother or grandmother make to taste just that certain way and even though they might be good, they are just not the same as theirs.  This is one of those dishes for me.

Several of you have written and asked me about a recipe for Macaroni and Tomatoes and sort of like the Southern Goulash, I used to think we were the only family that ate it, but I have learned a lot of you grew up with it also.  It seems like such a simple thing to prepare, but to get it right, there are a few key ingredients.

 It also might seem like a dish, kids wouldn't eat, but we have some children in our family that will eat all of this you can make and set in front of them, and it's not nearly as fattening as macaroni and cheese! Mama usually served it with pinto beans and cornbread, which was really good! 

 Here is what you need for this old fashioned recipe:

1 cup uncooked elbow macaroni

2 cups water

1 tsp. salt

1  (15 oz.) can petite diced tomatoes, undrained

2 cups V-8 juice

1 tsp. bacon drippings

1 Tbs. butter

2 tsp. sugar

black pepper to taste

Place the macaroni in 2 cups salted boiling water and cook until the pasta is  just starting to soften.  Add the tomatoes,  V-8 juice, bacon drippings, butter, sugar and black pepper to taste.  Cook just until the pasta is done and has absorbed some of the juices.  Don't leave the bacon drippings out, that is one of the keys to the flavor! 

You can add cheese to this or sprinkle with Parmesan, but this is one dish I don't like to add cheese to!  I know it's hard to believe, but it's true!



Oven Fried Parmesan Potatoes!

This is one of my favorite, easy potato recipes when I want potatoes as a side dish, but don't want anything too complicated.   There are never any leftovers when I make these, because everybody loves them.  They also don't take long to cook and you don't need many ingredients.  They are like a potato gratin without the fattening cream added.   You won't believe how easy this is and it will become an old stand by once you make it.  Here is what you need:

4-5 medium size potatoes, peeled or if you scrub them well you can leave the skin on

4 Tbs. butter

1/2 cup grated Parmesan cheese

1/2 cup Asiago cheese, shredded (if you don't have Asiago you could use shredded Parmesan or Swiss)

2 Tbs. Extra Virgin Olive Oil

salt

black pepper

1/2 tsp. garlic powder

1/2 tsp. seasoned salt

Spray a shallow baking dish well with nonstick baking spray.  You can even use a deep pie plate.  I used my quiche pan.   Slice the potatoes in the thinnest slices you can get.  If you have a mandolin, that works great, otherwise just use a good sharp paring knife and slice very thin.  If they are too thick, they won't cook through and crisp in the cooking time I give here.  Layer half of the potatoes in the pan.  Sprinkle with salt and black pepper. Slice half the butter in thin slices and lay over the potatoes.  Sprinkle with half of the Parmesan cheese.

Repeat another layer with the remaining potatoes, butter and Parmesan cheese.  Sprinkle with salt and black pepper and the garlic powder and seasoned salt. Sprinkle the remaining Parmesan cheese and top with the shredded Asiago cheese.  Drizzle the top with the olive oil, it's make the top crisp nicely.   Place in a preheated 400 degree oven for 30 minutes.  Move to the top rack for 10 minutes longer to allow the top to get brown and a little crispier.

 Remove and serve immediately! 

OPTIONAL COOKING TIP:  If we are grilling out, I have cooked these on the grill.  Place them in an aluminum throw away type pan and follow the recipe instructions just like for the oven, except cover with foil and cook for about 20 minutes.  Carefully remove the pan to a plate and uncover.  They won't crisp as much on top, but will still be really good and you don't even have to turn the oven on.

These are so good and go with just about any main course!





Scalloped Apple Casserole!

 

If you like cooked apples, like my recipe for  Fried Apples  or  Miss Annabelle's Baked Apples, this "Scalloped Apple Casserole" is a must try!!!  It's a little different way to cook apples, but it's delicious!  My husband, who can be a picky eater, loved this casserole!  He definitely gave it two thumbs up! 

I cooked this for Thanksgiving and it was so good with our turkey and dressing.  It would be great with ham also! 

This can be prepped ahead of time also and then baked, which is always nice for the holidays. 

Here is what you will need:

7 -8 apples, cored, peeled and diced 

1/2 cup sugar

1/4 cup brown sugar

1 tsp. cinnamon

1 tsp. vanilla

1/2 cup butter, divided

1/4 cup flour

2 cups shredded cheddar cheese, divided

1 sleeve of Ritz crackers, crushed 

Preheat oven to 350.

Place the peeled, cored and diced apples in a 2 quart casserole that has been sprayed with nonstick spray.

Sprinkle with white sugar, brown sugar and 1 tsp. cinnamon.  Add 1 tsp vanilla.  Slice 1/2 of the butter in pats and place over the apples.  Sprinkle the flour over all.  Sprinkle with 1 cup of the cheese.  With a large spoon toss to mix all of the ingredients.  

Top with the other cup of shredded cheese!

Top the cheese evenly with the crushed Ritz crackers and slice the rest of the butter in thin pats and place on top. Place in a 350 degree oven and bake for 40 - 45 minutes!  

It should be slightly browned on top and hot and bubbly.  If it starts to get too brown on top, you can lay a piece of foil on top the casserole dish to keep it from getting too brown.  

This is one of our new favorites and it's a perfect holiday recipe, but we will enjoy it year round I am sure!!!   It's so yummy I made it twice in one week!!! 

Redneck Fried Rice!

  

   

Fried rice is definitely not a southern dish, but it almost should be or in this case could be.  I mean it's rice, it involves butter and oil and frying and it has eggs.  Doesn't that almost seem southern?   

This version even goes a step further and includes not only pork but bacon grease...lol, which is why it got it's name.    When I first made the rice, I sent some to my son and a friend of his.  When I asked what they thought of it, they said they liked it. 

 My son, who has taste buds that Gordon Ramsey would be amazed by, asked if the ham in it was country ham.  I told him it was just baked ham diced up small.  He said there was another meat flavor in there, other than ham.  

Then it dawned on me that I had sauteed the ham in bacon drippings.  He picked that right out and said that was the flavor that really made it good.  Of course, bacon grease makes anything better...lol.  I said, 'it's sort of the redneck's fried rice' and it just stuck.  

This recipe is very versatile, you can add a few peas, small diced carrots or chopped mushrooms if you like.  If you don't have bacon drippings on hand (obviously I always do...lol) you can fry 4-5 pieces of bacon until crisp and use the drippings to saute your ham.  Sprinkle the crumbled bacon over the rice before serving.  

 Here is what you will need for the basic recipe:

2 cups rice (cook it according to package directions and for best results chill it before frying)

1 cup ham diced small

1/2 cup sliced green onion, including some of the green blades

1 Tbs. minced garlic

1 Tbs. bacon drippings

2 Tbs. butter

1 Tbs. Canola or vegetable oil

1/2 tsp. garlic powder

1/2 tsp. ginger

1 Tbs. sesame seeds

dash of black pepper

dash of seasoned salt

2 Tbs. soy sauce

2 Tbs. Teriyaki sauce

2 eggs

Using a wok or deep frying pan, saute the ham in the bacon drippings.  Make sure your ham is diced small so that it cooks up with the rice and blends well.  

Add 1 Tbs. oil and 1 Tbs. butter to the pan. Add the rice, the green onions and minced garlic. Sprinkle all of the seasonings, sesame seeds and the soy and teriyaki sauce over all.  Continue to turn and fry in the pan.

Make a well in the center of the rice and add the other tablespoon of butter to it.  Crack the eggs in the center and scramble.  When the eggs start to set, begin to mix them in with the rice. This should be cooked on fairly high heat without scorching it.  If you need more oil add a little more canola or vegetable oil.  

  

Take your spatula and sort of press down on the rice and let it get a little crispy on one side, then flip it and do it the same on the other side.  I have spent a lot of time in Japanese hibachi places studying this technique..lol.  That's it!  You now have 'Redneck Fried Rice'!  





Rotel Green Beans!

We love green beans, but sometimes you want to change them up a bit and make them taste a little different.   These "Rotel Green Beans" do just that and they are really low in fat and calories, which never hurts.  That way you can eat more fried chicken!   This is so easy.  

Here is what you will need:

1 Tbs. bacon drippings or olive oil

1/2 cup diced sweet onion

2 tsp. minced garlic

2 (15 oz.) cans French Style green beans, drained ( you could use just cut green beans also)

1 (10 oz.) can Rotel tomatoes with green chilies (do not drain)

1/2 tsp. Cajun seasoning ( I used Tony Chachere's Creole Seasoning)

1/4 tsp. black pepper

juice of 1/2 lime

Place the bacon drippings or olive oil in a skillet.  Use what you prefer, but the bacon drippings add a better flavor.   Add the diced onion and saute until soft, add the minced garlic and  just saute a little.  Garlic burns fast so not too much.  

Add the beans and Rotel. 

Sprinkle with the seasonings and toss together.  Cover and cook on medium low heat just about 15 to 20 minutes!

Serve them up...yum!



Bacon Wrapped Green Bean Bundles!

Green bean Bundles are a perfect side dish for a holiday meal.  They are also a favorite with all boys...big boys and little boys.  My son, his friends and all of my nephews...my twin nephews, my oldest nephews and even my itty bitty great nephews,  love these green beans wrapped in bacon.  I am not sure why they are such a hit with boys, but my son's theory is that it makes green beans taste like barbeque and he might be on to something there. 

What you will need:

2 cans whole green beans, garlic salt, Nature's Seasoning, minced garlic, soy sauce, Worcestershire  sauce, Tabasco sauce, bacon, brown sugar and butter.

Melt 1/2 stick butter in skillet with 1Tbs. minced garlic.  Add 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 1/2 tsp garlic salt, 1/2 tsp Nature's Season or salt and pepper, dash of Tabasco, and 1 cup brown sugar.   Simmer until it is all combined and the sugar is melted. Add the liquid from 1 of the cans of green beans to this mixture.  Drain both cans of beans.

 

Cut bacon strips in half and wrap each half around a small bundle of the green beans.  You should get about 10 bundles from two cans of beans.   Stick a toothpick through each bundle to close.  Place in a casserole dish or pan and cover with the sauce.  You can make these early in the day or even a day ahead and refrigerate them to marinate.  I think they are actually better if they sit for a few hours.  Just spoon the sauce back over them before baking.  Put them in a 375 degree oven for about 30 minutes, then move to the top rack for about 10 minutes to be sure the bacon is browned.

These will disappear fast!  I never have left overs no matter how many I make. 

Ingredients

2 cans whole green beans (you can do more green beans if you are serving a lot of people)

1 Tbs. minced garlic

1/2 stick butter

1/4 tsp. garlic salt

1/4 tsp. Nature's Seasons or salt and pepper

1 cup brown sugar

dash Tabasco sauce

1/4 cup Wostershire sauce

1/4 cup soy sauce

5-6 slices of bacon (cut each in half)

Easy Cheesy Potatoes!

These "Easy Cheesy Potatoes" are something my mother made when we were growing up and one of the first things I learned to cook as a girl!   These are just pure comfort food and they go with just about anything!  They are not exactly au gratin potatoes or scalloped potatoes.  They are just stewed potatoes with a rich cheese sauce on them.  Here is what you will need:

5 to 6 medium size potatoes, peeled and diced

1 tsp. salt

3 Tbs. butter

3 Tbs. flour

3 cups milk

1/2 tsp. seasoned salt

1/2 tsp. black pepper

1/4 tsp. garlic powder

8 oz. Velveeta cheese, cubed

1 cup shredded cheddar cheese or cheddar Monterrey Jack blend

Place the potatoes in a medium size saucepan.  Cover with water and add 1 tsp. salt.  Bring up to a boil and then reduce heat to simmer.  Simmer until the potatoes are just fork tender.  Don't over cook them or you will end up with mashed potatoes.  Drain them well once they are tender.

While the potatoes are cooking, make your sauce.  I do this in the microwave, just because it's easier. You can also do it on the stove top, but watch it carefully or it will stick. Place the butter in a glass mixing bowl and place in microwave for 1 minute to melt it.  Whisk in the flour until it is incorporated and microwave for about 30 seconds.  It will be bubbly.  Whisk in the milk, seasoned salt, black pepper, and garlic powder.   Place back in the microwave for about 3 minutes.

Whisk until smooth and then add the Velveeta cheese.  Place  back in the microwave for 3-4 minutes. Remove and whisk until the cheese is melted and the sauce is smooth.  If it's not thickened, place back in for another 2 minutes.  Microwaves vary by wattage and some cook hotter than others.  At the end your cheese sauce should be thickened and smooth.  Pour over the potatoes and then put the potatoes in a 2 quart baking dish sprayed with nonstick spray.   Sprinkle the cup of cheddar cheese over the top.  Place in a 350 degree oven for 20-25 minutes or just until the cheese on top has melted and they are bubbly.  I like to sprinkle just a little more seasoned salt on top for color. 

These are so good with just about any main course!  I served them here with barbequed pork chops, pinto beans, collard greens and cornbread!  I also like these with meatloaf! 

Creamed Peas with New Potatoes!

 

These "Creamed Peas and New Potatoes" is a familiar dish with many of us who grew up in the South.  Maybe they eat this in the North also, I don't really know, but I do know that so many of you Southerners have mentioned them.  Any time I post the salmon patties, I always get comments about creamed peas.   It seems that every southern mama decided creamed peas just go with salmon patties and they do go well together.  I think most children don't really love the green peas, but I was odd I guess, because I always did.  My mother almost always dressed them up with a cream sauce or even took them to another level when she added just a little cheese to the sauce.  I will discuss that further in the recipe. 

We were lucky enough to have fresh green peas for this dish, but you can use frozen peas or canned peas also. 

 Here is what you will need:

1 lb. small new potatoes, peeled and quartered or halved if very small

1/2 tsp. salt

4 cups fresh shelled green peas (or 2 10 oz. bags frozen peas or 2 (15 oz.) cans green peas, drained)

3 Tbs. butter

3 Tbs. flour

1/2 tsp. salt

dash of pepper

2 cups half and half cream (could use whole milk)

fresh dill for garnish

***1 cup diced Velveeta cheese (optional ingredient)

Place the potatoes in a sauce pan with enough water to just cover.  Add salt to water.  Bring to a boil and the simmer for about 5 minutes.  Add the peas and simmer for an additional 15 -20 minutes.   The fresh peas won't take long.   If you are using frozen or canned peas, just cook about 5 minutes.  Just make sure your potatoes are tender.  Drain most of the water when they are done.

In a microwave proof bowl melt the butter.  Add the flour, salt and pepper and whisk until smooth.  Microwave for just about 30 seconds.   Whisk in the half and half cream and microwave for about 3 minutes.   These times will vary according to the wattage of your own microwave.  Whisk well until the sauce is thick and smooth.   You can also do this on the stovetop, just be sure to stir constantly to keep it from sticking.

If you want to make the Cheesy Peas, add the cubed Velveeta to the white sauce and microwave for another minute.  Whisk until melted and smooth. 

Pour the sauce over the peas and potatoes and toss to coat. 

You can garnish with a  little fresh dill!  These are really good with Salmon Patties! 

Creole Succotash!

This "Creole Succotash" is my kicked up version of the usual succotash dish.  Succotash was first prepared and served by Native Americans and is typically some combination of lima beans and corn, plus various other ingredients.  I added the Trinity of Cajun/Creole cooking, which is onion, bell pepper and celery.  I think this really works well in this dish.  This is a fairly quick and easy side dish and goes great with just about anything.  The addition of fresh tomato at the end really brightens it up also.  

You can adjust the spiciness of this.  You know I love the heat, but you can make it as mild as you and your family like.  In the deep South, Louisiana and Mississippi,  this would be called Maque Choux, which I like the sound of, but in my part of the country, it would not be something most would know.  I decided on Creole Succotash, because most would recognize that one!     

Here is what you will need: 

4-5 slices bacon

4 Tbs. butter

1 medium sweet onion, diced

1 green or red bell pepper, diced

2 stalks celery, diced

2 cloves of garlic, minced

3 cups fresh or frozen baby lima beans

2 cups fresh or frozen corn

1 tsp. Creole or Cajun seasoning (I used Tony Chachere)

1/2 tsp. black pepper

1 tsp. sugar

salt to taste

1/2 cup chicken broth or water

2 fresh tomatoes, diced (when not available, substitute a can of drained, petite diced tomatoes)

hot sauce to taste (optional)

In a deep skillet with a lid or I used my smaller cast iron Dutch oven, fry the bacon until crisp.  Set the bacon aside.  Melt the butter in the bacon drippings.  Add the onion, bell pepper, and celery and saute until just starting to get tender.   Add the garlic, baby limas, and corn and saute all for about 2 minutes.  Add the Creole seasoning, black pepper, sugar, salt to your taste and chicken broth or water.   The Creole seasoning has a lot of salt in it, so you might not need more, but I did add just  a pinch of salt.  Stir this all together, cover and simmer for 20 -30 minutes.  Check halfway through to be sure it's not too dry.  Add a bit more chicken broth or water if it is dry.  The vegetables release some liquid so you might not need any more.

At the very end of the cooking time, toss the diced tomato in and just heat enough to heat the tomato through.  This keeps them from breaking down, but adds so much bright flavor to this dish.  If you like it spicy add a dash of hot sauce and sprinkle the top with the crumbled bacon!  If you want to make this a main course, toss in some diced cooked chicken or small cooked shrimp at the end! 







Potato Cakes!

 In the South, we don't believe in wasting anything.  Many of us were brought up with this way of thinking deeply ingrained in us by parents who were brought up with this as a matter of survival and necessity.  If you have leftovers, you save them and eat them or figure out a way to reorganize them and make them interesting the second time around. 

 I am sure that is how the potato cake came to be.  I know that is when my own mother would make them, when we had leftover mashed potatoes.  I am not sure how my grandmother ever had enough leftover mashed potatoes to make them when she had to mash potatoes for 13 people, but I guess sometime she did. 

My mother-in-law only had 4 children and she used to tell me that in order to have enough leftover mashed potatoes for potato cakes, she would cook extra potatoes and put some aside for the next day.  We do love our potatoes in this part of the country. 

These are really very simple to make and just like salmon patties, everyone does it just a bit different to suit their own tastes and their families tastes.  They are also called several different names by different folks....potato cakes, potato patties, potato pancakes...all the same thing.

 This is the way my mother always made them and what we like.  Her potato cakes are a little puffier and light than some and you will see why if you make them.

 Here is what you will need:

2 cups cold mashed potatoes
1 egg
1/2 cup self rising flour
1 tsp. baking powder
1 Tbs. finely minced onion (optional, we don't use onion)
oil for frying

Mix the potatoes, egg, flour and baking powder.   Add onion if using it.   Heat about 2-3 Tbs. oil in a skillet until hot.  Make sure your oil is not enough or the potato cake will just spread out and not stay together.  

Scoop with an ice cream scoop and drop in the hot oil.  Flatten slightly, but don't mash down too much.  Cook until nice and brown on one side and then turn them over and cook until nice and brown on the other side.   Remove to a paper towel lined plate. 

Serve with a little sour cream and chives or green onion or just plain.  These are good with any meat or with beans and cornbread!

Okra and Tomatoes!

Okra is a funny little vegetable that grows plentiful in the South.  It likes to grow in the really hot sun that  southern summers are famous for.  It seems like a lot of cooks don't really know what to do with this vegetable, unless you were raised in the South and even then it's sort of an unknown to many.

There are several ways I use okra in my cooking.  I love it in things like vegetable soups and in some gumbo concoctions.  It is sort of a natural thickener in such things.  I also love it breaded and fried, of course.  

This recipe takes okra and adds other great ingredients from the garden or pantry, in winter months, and just makes it delicious.  

One key to good okra is not to let it get too big before picking and cooking.  It tends to get a little tough and woody if it's too large.    

Here is what you will need for this dish:

1/2 lb. bacon, chopped and cooked crisp

3/4 lb. fresh okra or 2 cups, sliced in about 1/2 inch pieces (can substitute an equal amount of frozen okra)

1 medium sweet onion, diced

1 cup fresh corn kernels (can use frozen niblets)

3 fresh tomatoes, peeled and diced or 1 (15 oz.) can diced tomatoes

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. Cajun seasoning like Tony Chachere's (optional)

Cut the bacon in about 1 inch pieces.  I like to use my kitchen shears to do this quick.  Fry in a skillet until crisp.  Remove from skillet to a plate. 

Saute the okra and onion in the bacon drippings for about 2-3 minutes over medium heat.  Then add the corn and sauté it for a minute or two.  Last, add the tomatoes and seasonings last. Stir together.  Let simmer until the okra is done about 15 -20 minutes. 



 Sprinkle the top with the chopped bacon and serve!  I like to add a dash of hot sauce to mine!



Scalloped Mushrooms!

 

These "Scalloped Mushrooms" are the perfect side to a big ole juice grill steak or thick cut pork chop!  I love mushrooms so I try to think of various ways to prepare and serve them.  This has become one of my favorites!   You can make this with fresh mushrooms or canned and actually I think it works better with the canned ones, which I usually wouldn't prefer, but they hold up better under the baking.  Use whatever you prefer though.  Here is what you will need:

 

 

2 Tbs. butter

1/2 diced sweet onion (I used Vidalia)

1 tsp. minced garlic

1 (6 oz.) can or jar of mushroom slices with the juice, do not drain or 2 cups fresh mushrooms

1/2 tsp. salt

1/4 tsp. black pepper

pinch of cayenne pepper

2 tsp. Worcestershire sauce

2 tsp. soy sauce

1 heaping Tbs. flour

1 cup shredded Parmesan cheese

1/2 cup shredded Swiss cheese (can use Monterrey Jack)

2 Tbs. chopped fresh parsley

 

 

In a saute pan, melt the butter, add the onion and saute until translucent, add the minced garlic and saute for a minute.

 

Then pour in the mushrooms with their liquid.  If you are using fresh mushrooms they will create their own liquid.  Add salt, pepper, and cayenne pepper.  Sprinkle the flour over and allow it to cook and bubble until it starts to tighten up the liquid, about 2 - 3 minutes.   Add the 1 cup Parmesan cheese and allow it to melt. 

 



Pour into a shallow baking dish, a pie plate works well, that has been sprayed with nonstick spray.  Sprinkle the top with the Swiss cheese!

 

Place in a 350 degree preheated oven for 20 -25 minutes or just until slightly browning and bubbly!  Sprinkle with parsley before serving!

 

This is so good, I could eat it just by itself, but add a steak and it is amazing!