Green Bean Casserole

1/3 cup stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated cheddar cheese

1.  Preheat the oven to 350 degrees F.

2.  Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. 

3.  Boil green beans in chicken broth for 10 minutes and drain. 

4.  Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. 

5.  Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:
4 Tablespoons salt
1 Tablespoon black pepper
1 Tablespoon garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Taco Dip for Chips

Layer in a 9x13 pan:

1 1/2 cans frito lay bean dip

3 avocados mashed and 2 teaspoons lemon juice.  Add salt and pepper, to taste

1 cup sour cream and 1/2 cup mayonnaise.  Add taco seasoning, to taste

2 tomatoes, chopped

1 cup chopped onions

1 cup grated cheddar cheese

Serve with tortilla chips.

Hot Fudge Sauce

1/2 cup butter

1/2 cup flour

1 can evaporated milk

1/2 teaspoon salt

7 Tablespoon cocoa

2 cups sugar

1.  Combine dry ingredients in a bowl; whisk to remove all lumps.  

2.  Melt butter in pan over medium heat; add evaporated milk and combine.  

3.  Whisk dry ingredients into butter/milk mixture and continue to cook over medium heat, stirring until it boils.  

4.  Take off heat and cool five minutes.

*The original recipe says to mix everything in the blender.  A whisk usually does a fine job but if it still has little lumps in it, I use an immersion blender while it's cooking to smooth everything out.

Fabrizio Waffles

2 cups flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 beaten egg yolks

2 cups milk soured with 2 teaspoons lemon juice

1 stick butter or margarine, melted

2 stiffly beaten egg whites

1.  Combine milk and lemon juice.  Let stand for a few minutes.

2.  Sift dry ingredients together.  

3.  Add egg yolks, soured milk, and melted butter.  

4.  Fold in egg whites, leaving a few fluffs.

5.  Cook batter in greased waffle iron

Yield:  ?  Waffles

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teasopoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional)

1.  Grease and flour two 8 x 4 inch pans.  Preheat ove to 325 degrees F.
2.  Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
3.  Beat eggs, oil, vanilla and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
4.  Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan and completely cool
Yield: 2 loaves