GREEN BEAN SALAD

GREEN BEAN SALAD




1 lb fresh green beans, ends trimmed

1 T olive oil

1 sweet onion, chopped

1 tsp sugar

1 clove garlic, minced

1 T fresh rosemary, chopped

2 T vinegar

1/2 tsp dry mustard



Place green beans in a saucepan and add just enough water to cover.

Bring to a boil and cook for 5-8 minutes or until crisp-tender. Drain

and set aside.



Heat oil in a skillet and add onion and sugar. Cook onion for several

minutes. Add garlic, rosemary, vinegar, and dry mustard, and cook for

several more minutes. Remove from heat.



Pour sauce over green beans and toss. Chill until ready to serve.

Macaroni Combo Casserole

Macaroni Combo Casserole




1 cup uncooked macaroni of choice

1/8 pound shredded cheese of choice

1/8 pound ground ham

1 10 oz can cream of chicken soup

1/2 can water

2 hard-boiled eggs

1 tablespoon diced onion



Combine all of the ingredients and place in a small

casserole dish. Bake at 350* for 1 hour.

Cherokee Blackberry Cobbler

Cherokee Blackberry Cobbler




1 cup of fresh or frozen blackberries

1/2 cup of honey plus 2 tbsp.

1 cup of corn meal

1/3 cup of milk

2 tablespoons of butter

1 egg, slightly beaten



Combine honey, milk, butter, egg and salt. Add cornmeal to make a

batter. Grease a small casserole dish. Add berries and several

tablespoons of honey. Pour batter over the berries. Bake at 375

degrees for 35 to 40 minutes. Cool and serve with thick cream.