Recipes from the late Dor­cas Reilly

Times-Record - - COMMUNITY - By MARIE SAV­AGE Food Colum­nist

Mrs. Dor­cas Reilly of Cam­den, N.J., re­cently passed away at the age of 92. You may not rec­og­nize the name, but she cre­ated one of the most pop­u­lar recipes ever us­ing green beans, with in­gre­di­ents found in ev­ery kitchen cabi­net, in 1955 in the test kitchen of the Camp­bell Soup Com­pany. First called “green bean bake,” it is now, 63 years later, known as green bean casse­role, and is a very pop­u­lar side dish at Thanks­giv­ing, Christ­mas and any other din­ner. It is so easy to make and so well liked that you can have it any time.

Mrs. Reilly’s green bean casse­role

Pre­heat oven to 350 de­grees. Stir one 10.5-oz. can of cream of mush­room soup with 1/2 cup milk, 1 tsp. soy sauce, a dash of black pep­per, 2/3 cup French fried onions and 4 cups cut and cooked green beans. Pour in a 1-1/2-qt. casse­role dish. Bake in pre­heated 350 de­gree oven un­til boil­ing and bub­bling. Stir the mix­ture gen­tly and add an­other 3/4 cup French fried onions on top and bake an­other five min­utes.

String bean casse­role

This is a pop­u­lar lo­cal recipe. Sim­mer 3 tbsp. flour and 3 tbsp. melted but­ter over low heat for just a few min­utes. Add 1 tsp. sugar and 1 tbsp. chopped onions, salt and pep­per to taste, and keep stir­ring. Pour in 1 cup sour cream and one 4-oz. can French style green beans. Fold in well. Re­move from heat and pour into a 2-qt. casse­role dish. Cover with 1-1/2 cups grated cheese. Mix 1 tbsp. melted but­ter with 1/2 cup crum­bled corn flakes and spread over top of casse­role. Bake in a pre­heated 350 de­gree oven for for 30 min­utes.

Next week we will be­gin our Thanks­giv­ing cook­ing. Please email any re­quest for a recipe you may want, or send some you may want to share with oth­ers.

Please re­mem­ber our veterans on Veterans Day. Fly those flags and thank a vet­eran.

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