|Photo credit: Bigstock/Awindle|
Back in January, while planning to go to Kentucky for my aunt's funeral, one of my good church friends, Evelyn Hix, said she wanted to bring me a birthday cake. When she realized the funeral was on my birthday, and that I would be traveling home a couple of days later, she offered to bring dinner along with the cake.
Yes, she's a generous, wonderful friend!
So that evening after I got home wiped out from driving 6 hours, my husband showed up from work with this really cool (or hot!) serving thingy. I don't even know what to call it. Evelyn said she's had it forever.
I think maybe it's from the same generation as Edna. Maybe they were friends! The layers of metal tins stack on top of each other and then slip inside the red, white and blue thermal case, keeping everything piping hot.
Now, just to give warning. I didn't think of taking photos until after some of us had served ourselves. So some of the tins look pretty empty! :)
First layer…yummy yeast rolls.
Next…glazed, buttered carrots.
Next…creamy mashed potatoes.
And in the bottom of the stack...Evelyn's famous chicken fingers. (I shared this recipe before, click here.)
It was a delicious dinner and fancy enough to have for Valentine's Day. So here is the wonderful green bean recipe. One of my other friends said she has done something similar. But rather than making the fancy bundles, she just dumped the beans in the casserole dish and mixed it up, then sprinkled crumbled bacon on top.
Evelyn's Green Bean Bundles
Note: Make this a day ahead of time so it can marinate overnight.
1-1/2 pounds fresh green beans OR 3 15-ounce cans of beans
1 stick butter, melted
1 cup brown sugar
Dash soy sauce
Garlic powder (optional)
If using fresh beans, cook in salted boiling water for 10-15 minutes and then drain.
Gather 8-10 green beans in a bundle and wrap with a bacon slice. Secure with a toothpick. Put bundles in a baking dish.
Mix together the melted butter, brown sugar and soy sauce. Pour over the bean bundles. Cover and marinate in the refrigerator overnight.
The next day, bake uncovered at 350 degrees for 35 minutes.
These are AMAZING. I think I could eat the whole recipe myself.
Oh! I almost forgot to share a photo of a slice of my birthday cake! Yellow cake with coconut between the layers, and chocolate icing. Thank you Evelyn!
I hope you all have a HAPPY VALENTINE'S DAY! Here's my Valentine to you, filled with love.
|Photo credit: Crestock/Odina222|