Monthly Archives: November 2014


Green Bean Casserole recipe – Karen Petersen

This recipe makes 8-10 servings

For the Green Beans:

1 lb. of white mushrooms, sliced
2 lbs. of fresh thin French-style cut green beans (you can usually find these at Costco in the produce section)
3 Tbsp. olive oil
2 tsp. kosher salt
Pepper to taste
1 cup Panko bread crumbs
For the Hollandaise Sauce:
3 Oakdell Egg yolks
1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 8 pieces
1/4 tsp. salt
1/8 tsp. paprika
Dash of pepper

1.)  Preheat oven to 450 degrees F. Line a cookie sheet with foil and spray with nonstick spray.
2.)  Wash green beans and trim the ends. Cut beans in half on an angle.
3.)  Place green beans and mushrooms in a large bowl. Sprinkle with olive oil, salt, pepper and Panko bread crumbs. Use a spoon to stir the beans and coat them really well with the olive oil. Pour the beans onto the cookie sheet. Spread out as much as possible.
4.)  Place cookie sheet in oven and roast for 20 minutes. Check for doneness, if needed cook a few minutes longer.
5.)  While beans are cooking, prepare the Hollandaise sauce. Whisk egg yolks, water and lemon juice in small saucepan until blended. Cook over very low heat, stirring constantly, until mixture bubbles at the edges.
6.)  Stir in butter, 1 piece at a time, until butter is melted and until sauce is thickened.  Remove from heat as soon as sauce is thickened.
7.)  Stir in salt, paprika and pepper.
8.)  Spread the cooked green beans onto a platter. Drizzle hollandaise sauce over the top of the beans and serve immediately.

By | 2015-11-05T20:22:34+00:00 November 19th, 2014|Recipes|0 Comments

Bananas Foster Cheese Pie – New Egg Recipe from Karen Petersen

1     Graham Cracker crust (9 inch)

Bananas and caramel for garnish


2           Tbsp. butter

2-1/2   Cups sliced bananas (1/4 inch)

1/4       Cup sugar 1-1/2   Tbsp. fresh lemon juice

1            Tsp. pumpkin pie spice


2           Pkgs (8 oz each) cream cheese, room temperature

6           Eggs, room temperature

1            Cup sugar

1-1/2   Tbsp. fresh lemon juice

1-1/2   Tsp. vanilla

1/3       Cup all-purpose flour

CREAM CHEESE LAYER: COMBINE cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. BEAT on high speed until well blended. Reduce speed to low.  BEAT IN flour just until blended and no streaks of flour remain. POUR over banana mixture.HEAT oven to 350°F.

BANANA LAYER: HEAT butter in large nonstick skillet over medium heat. ADD bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. ADD sugar, lemon juice and pie spice. COOK, stirring gently, until mixture thickens, 1 to 1-1/2 minutes. SPREAD evenly in bottom of crumb crust.

CAREFULLY place pie on rack in center of 350°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. COOL completely on wire rack.

REFRIGERATE, loosely covered, until firm, several hours or overnight. Garnish with bananas and caramel drizzle.

By | 2014-11-10T18:11:44+00:00 November 10th, 2014|Recipes|0 Comments