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Local Cooks Share their Secrets
Sandra Popejoy and daughter Kelly Carnahan
Popejoy Family Green Bean Casserole
by Sandra Popejoy
This is a holiday must at our house. We never have a holiday or family celebration without this dish. Rich, yes, but oh so good. My mother-in-law gave this recipe to me about 40 years ago. Once you eat this luscious casserole, you will never again want the old-style green beans with mushroom soup and onion straws!
- 2 cans Blue Lake green beans, drained
- 6 slices of bacon, chopped
- 1 white onion, chopped
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded Cheddar cheese
To prepare:
Cook bacon until crisp. Saute onion until soft. Mix all ingredients together. Salt and pepper to taste. Bake at 350 degrees until hot and bubbly, or about 30 minutes.
Lee & Paula McGowan
Teriyaki Drumettes
by Paula McGowan
- 1 cup soy sauce
- 1 cup brown sugar
- 1 cube butter
- 1 tsp. dry mustard
- 3/4 cup water
- 3-4 lbs. chicken drummettes
To prepare:
Preheat oven to 250 degrees. In a saucepan, heat the first 5 ingredients to mix together. Rinse drummettes and marinate in sauce for at least a few hours. Pour off and discard one-half of the marinade. Place in 9 x 13-inch baking dish and bake for 3 hours, stirring occasionally.
If you have a great recipe for an entree, appetizer or drink to share with the community, please email it to info@stylemg.com for inclusion in an upcoming issue!
