Wayne Boatwright wrote:
> On Mon 06 Apr 2009 05:09:44p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 06 Apr 2009 02:13:27p, Jean B. told us...
>>>
>>>> Dave Smith wrote:
>>>>> sf wrote:
>>>>>> On Sun, 05 Apr 2009 18:37:53 -0500, Kathleen
>>>>>> > wrote:
>>>>>>
>>>>>>> It also make my kids shudder and swallow hard when confronted with
>>>>>>> green bean casserole at extended family potlucks. I love that
>>>>>>> stuff. It's mandatory on Thanksgiving.
>>>>> My mother made a similar concoction when I was a kid but I could
>>>>> never eat it because I had an uncle who had pigs on his farm and it
>>>>> looked too
>>>>> much like pig slop. A few years ago my mother put me in charge of
>>>>> making it for Thanksgiving dinner, but this time with the can of
>>>>> fried onions. It was delicious.
>>>>>
>>>>>
>>>> I find the normal green bean casserole to be rather insipid.
>>>>
>>> I make it "semi" the traditional way, and only at Thanksgiving.. I
>>> will only use fresh green beans, cooked until just tender-crisp. The
>>> folks who make the canned fried onion rings now make a cheese-flavored
>>> version which I like better. I also reduce the amount of "sauce" (of
>>> soup and milk or whatever). I mix a fair amount of the onion rings in
>>> with the beans, and a very generous amount on top. I also add a can of
>>> B&B mushrooms to the mix.
>>>
>> Our green bean casserole was basically French-cut green beans,
>> bacon, sour cream, the onion rings.... Sour cream is much more to
>> my liking than CCMS.
>>
>
> LIke it or not, CCMS is really inegral to the dish. I could see a
> combination of both the CCMS and sour cream.
>
Well, it is to the classic recipe--since the recipe emanated from
Campbell's. that was in 1955, by the way.

--
Jean B.