7-30: Mixed Meat Casserole is exactly what it sounds and looks like–they’re not pulling any punches here. It’s like combination fried rice, a little bit of everything.
At least this is somewhat closer to the traditional idea of a casserole–Simply Delicious sometimes gets a little loose with what they categorize as a casserole.
In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.
RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.
I had intended on using the entry for 2-19: Country Bean Salad to make the tired joke about how no one likes bean salad or the person who brings it to a party. And to point out how it was always a skip for me at the salad bar (RIP salad bars/buffets, I will REALLY miss you).
But there’s got to be a reason why “bean salad” is still a thing. Someone must still like it, for it still to exist. And not just in an ironic hipster “I like it specifically because it’s uncool” way. Maybe the vegans? I eat mostly vegan, and it’s still a no-go for me.
Simply Delicious says that this particular variation of bean salad is “typically French”, but I can’t find too many references online that specifically corroborate that claim. I did find a fancy version of this dish done by one of the Top Chefs that might be worth looking at, if you’re interested in bringing this recipe into the 21st century.
Apparently it was part of a particularly infamous (red) wedding meal in Game of Thrones as well. I watched GoT, but the food on the table wasn’t exactly the focus of that scene, so I must have missed it.
Even if it’s been on TV, it’s still not that appetizing to me. But again: someone must be into this stuff, so if it’s you, read on.
This recipe, 4-2: Green Beans with Hazelnut Butter along with 7-55: Sunday Pork Stew and 4-4: Scalloped Parsley Potatoes were my first attempt at trying to do 3 of these entry recipes at once. It ended up being harder to do than I thought.
One I’ve made before, about 6 years ago along with 6-40: Peppercorn Chicken Breasts and some other ones. I really like this technique/flavor profile–I use it a lot, even when I’m not documenting it for the Internet.
Okay. This one sounds weird. It looks weird too. But you know what? It actually worked out okay. I had some green beans from the CSA box that desperately needed to be used, so here’s what we did with them.
Pork chops + tomatoes + green beans + sliced cheese sounds odd. Book 1, Group 2 (Main Courses), Subgroup 7 (Pork) gives us 7-2: Pork Chops with Tomatoes. I had pasta and salad ready on the stand-by in case this went south, but luckily I didn’t need them.