GREEN BEAN CASSEROLE
INGREDIENTS
36 0Z PETITE GREEN BEANS
4 CUPS SLICED MUSHROOMS
4 OZ CHOPPED ALMONDS
4 CUPS HEAVY CREAM,SEA SALT AND CRUSHED BLACK PEPPER TO TASTE
2 CUPS SHREDDED PARMESAN CHEESE
1 TBSP MINCED GARLIC,2 TBSP HEAPING TBSP CORNSTARCH MIXED WITH WATER
½ YELLOW ONION SLICED,3 EGGS,½ CUP MILK,2 CUPS FLOUR
2 0Z GHEE OR CLARIFIED BUTTER OR JUST BUTTER,2 OZ OLIVE OIL
NOTE…… CLARIFIED BUTTER IS TAKE ALL THE WHEY OUT FOR SAUTEING SO THE BUTTER DOES NOT BURN
TO DO THIS….. PUT IN A DOUBLE BOILER AND HEAT ON MEDIUM HIGH HEAT AND AND COOK TILL MELTED TRIM HEAT AND SIMMER 15 MINUTES,TURN OFF HEAT AND LET WHEY SIMMER TO BOTTOM THEN YOU CAN SKIM BUTTER OFF TOP AND STORE AT ROOM TEMPERATURE IN A JAR WITH A LID
DO NOT HAVE TO REFRIGERATE
PROCEDURE
THAW GREEN BEANS DAY BEFORE TAKE OUT OF FREEZER
3 BAGS FROZEN PETITE GREEN BEANS
CUT IN 1 TO 2 INCH PIECES
PUT IN A BOWL AND SET ASIDE
SET A POT OF WATER ON STOVE HEAT TILL BOILING ADD GREEN BEANS AND BLANCH TILL HALF DONE STRAIN AND SET ASIDE AND PUT IN A BOWL TO MIX WITH SAUCE LATER
SAUCE……..ALFREDO SAUCE……. WITH MUSHROOMS
PUT 4 CUPS SLICED,SAUTE MUSHROOMS IN A POT,WITH 2 OZ BUTTER IN 2 OZ OLIVE 1 TBSP MINCED GARLIC SAUTE, UNTIL DONE OIL ADD 4 CUPS HEAVY CREAM, 2 CUPS PARMESAN CHEESE COOK ON MEDIUM HEAT TILL CHEESE IS MELTED,STIRRING CONSTANTLY,THEN ADD CORNSTARCH MIXTURE AND THICKEN,NOW ADD A LITTLE OVER HALF OF SAUCE TO GREEN BEANS, MIX AND PUT IN CASSEROLE DISH AND PLACE IN 375 DEGREE OVEN FOR 20 TO 30 MINUTES
WHILE CASSEROLE IS COOKING BREAD THIN SLICED ONION IN FLOUR,EGG WASH,THEN FLOUR AGAIN ,IN THAT ORDER
BROWN IN VEGETABLE OIL TILL GOLDEN BROWN ON BOTH SIDES,THEN PAT DRY WITH PAPER TOWEL AND CHOP TO PUT ON TOP OF CASSEROLE BEFORE
SERVING THEN PUT CHOPPED ALMONDS ON TOP
EAT AND ENJOY FROM CHEF AL'S KITCHEN
REMEMBER SMELL THE BASIL
AND LIFE WILL BE BETTER