Ramadan Recipes: Scalloped Snap Beans

[Guest guest]

Scalloped Snap Beans

Serve as a vegetable dish to accompany an entree or as

a main dish

 

2 tablespoons margarine

3 tablespoons flour

1 cup milk

 

1/2 cup liquid drained from beans

1/4 cup finely cut process American Cheese

1/2 teaspoon salt

1/8 teaspoon pepper I tablespoon prepared mustard

 

2 cups canned snap beans, drained

 

1/4 cup buttered bread crumbs

1/4 cup finely cut process American Cheese

1/4 cup buttered bread crumbs Heat oven to 350 degrees

F

 

Grease a 1 quart baking dish. Melt margarine in a

skillet; add flour and blend well. Slowly add milk;

cook stirring constantly, until smooth and thickened.

Stir in beans liquid, mustard, and cheese; simmer,

until cheese is melted. Add salt and pepper. Put

alternate layers of beans and sauce into baking dish.

Top with buttered bread crumbs; bake 30 minutes.

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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