Green Bean Casserole

There was a recent social media exchange wherein I expressed my pedestrian appreciation of the French’s / Campbell’s onion Green Bean Casserole (GBC) recipe version that we all know (apparently many love).  I am not a fan (mind you… I WILL eat it).  This was a polarizing back and forth.  I was shocked to find how many people hold such a fondness for this bland version of a green bean casserole.  This old version of GBC offers nothing in flavor and is just a mush of white over green bean with a subtle crunch.  When you run the power rankings of your holiday plate, GBC comes in last.

It is my opinion that those who love the traditional version have not ventured out and opened their pallet to anything else available.  Below is my offering to everyone.  I can’t take credit.  This new GBC comes from my wifes family.

Make the version herein and you will make your loved ones joyful.  …possibly angry.  They will curse you for ever have served the old version.

After you serve this and enjoy this you may feel the need to make a trip to the cemetery and spit on the graves of your grandmothers who served this slop during holiday meals.

Reference: Read the History section of Wikipedia.


  • 1 stick butter
  • 1 white onion (diced)
  • 2 garlic cloves (diced)
  • 1 medium can mushroom pieces
  • 1 lb Velveeta Cheese (cubed)
  • Milk
  • 2.5 Tbs flour
  • 4 cans of green beans, drained
  • 3 Tbs chili powder
  • slivered almonds


  1. Melt butter in saucepan (medium heat), add the diced onion and garlic. Let onion get soft.
  2. Add mushroom pieces.
  3. Make a rue with 3/4 cup milk (eyeball) and flour.
  4. Add rue to the saucepan and make thick by bringing to a gurgle. (Rue Making skills necessary, no lumps)
  5. Pour sauce over the onion/garlic/mushroom mix.
  6. Add Velveeta and allow to melt.
  7. When Velveeta is melted, add chili powder and mix.
  8. In a 9×13 baking dish, place the green beans.
  9. Pour the cheese mixture over the green beans.
  10. Top with slivered almonds.
  11. Bake 20-30 min at 350 degrees.


If you don’t like, maybe try versions from other famous cook’s.  But don’t be a slave to Big Campbell’s or Big French’s.

Paula Deen:

Alton Brown:




15168822_10154713952518908_7081799001248299870_oThis is a great german dish.  If you are not huge fan of venison and the gaminess of the meat and this recipe is really good a cutting that tinge of gaminess.


  • 2-4lb Roast (note: I have used Venison Tenderloin)
    • Requires a harvested deer.  😉
  • 1-2 white onions (sliced)
  • 2-3 carrots (sliced)
  • 1 cup cider vinegar
  • 2 cups water
  • 4 tbls flour
  • 4 tbls butter
  • salt and pepper to taste


  1. Brown Roast in butter, salt and pepper.
  2. Bring water and vinegar to a boil.
  3. Place Roast in a covered dish
  4. add onions and carrots
  5. pour the water/vinegar mixture over roast and vegetables.

Marinate for 24-48 hours, turn every 12 hours.


  1. Cook Roast/vegetables/marinade for 3 hours at 300 degrees.
  2. Remove cooked roast and set aside to rest
  3. Remove the onions and carrots from dish.  Pour the liquid in sauce pan.
  4. Thicken the liquid using flour (rue) and add Kitchen Bouquet by bringing to a boil.
  5. Add the vegetables.
  6. Serve with…
    1. potato pancakes (we use hash brown patties)
    2. spaetzle

Tumeric Potatoes (Indian)

CaptureThis is not a spicy dish.  This makes a nice subtle indian potato side dish.  Serves 2.

  • 3 potatoes
  • 3 tbl vegetable oil (or Olive Oil)
  • 1/2 onion chopped
  • 1/2 tsp Tumeric
  • 1/2 tbl Coriander
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 cup carrots, diced
  • 1/2 cup peas (optional to add more)


Boil your spuds until tender.  Let cool then either roughly mash or chop into bit size chunks.  (I prefer to leave skin on, but you can peel if you choose)

In a pan, add oil and heat over medium low, add carrots, onions.  Let sautee until onions are translucent.  Add dry ingredients, stir for about 3 minutes.  Do not let burn.

Add potatoes and peas and fold into all the ingredients.  Remove from heat (or leave on warm). Serve and eat.


Mrs Pervaiz Kebabs

My friend Qasim shared this recipe with me. Why? Cuz I love sheesh kebabs thats why.


4 lb beef (or ground venison)
-Serrano pepper, diced small (2 for mild, 4 for spicy)
-Garlic, 6 cloves, minced
-Ginger paste, 3 tablespoons
-1 white Onion, diced
-Green pepper, diced
-Mayo (optional), 3 tablespoons
-Salt taste, 2 tbls
-Crushed red pepper, 2 tablespoons
-Little cheddar cheese, enough to mix in for some cohesion.

Fprm on skewers or make into patties and grill.  It important to not make the beef too thick and give it plenty of surface area to grill.  It does not take long.

Facebook Suicide

I did it.  I have quit facebook.  Sort of…

I did not remove my account.  I kept it around and removed all “friends” from list except family and really close friends.

For those who didn’t make the cut.  Do not take it personally.  In no way do I want to offend anyone.  Removing Facebook is simply removing the social network white noise and clutter that takes too much time.

It has been 2 days.  Feels good.


It has been almost a year since this blog has had any activity.  Wow.  That sucks.  I need to update things more.   Blame it on social networking and lazy-ness.

It is much easier to post something on twitter, facebook, etc.

I am going to vow to post more in-depth and useful info on this blog in 2016.

Stay tuned and visit back.