Recipes from Randy's Plant Swap & Social

Greetings, socializers- By popular demand, here are the recipes for Karla's Creole Green Beans and Sopapilla Cheese Cake (I would have posted these Sunday, but I had a touch of Circle S Syndrome)

Creole Green Beans

Approximately 1 pound fresh green beans
2 /15 oz cans stewed tomatoes (we used 2 pint jars of home canned the other day)
1/2 onion- chopped
2-3 cloves fresh garlic- chopped
6 strips bacon
Tabasco sauce

Fry bacon until crisp, drain and save grease. Wash beans and snap into 1" pieces. Cover beans with water, add bacon drippings and boil until crisp/tender, then drain. In small amount of olive oil, saute onions and garlic until tender. Add stewed tomatoes, bring to a simmer for a few minutes. Add Tabasco sauce to taste, a bit of salt, and some fresh cracked black pepper. Thicken with a little bit of water and flour.
Place green beans in 9x17 glass casserole dish. Cover with tomato sauce, crumble crisp bacon over top, and bake at 350 degrees until beans are tender (20-30 minutes) Best served hot.




Sopapilla Cheese Cake

2 cans Pillsbury Crescent Rolls
2 sticks butter
3 packages of Philidelphia Brand Cream cheese
1-1/2 cups sugar
Additional sugar and cinnamon

Melt 1 stick of butter and pour into casserole dish. Open and unroll 1 can of crescent rolls (do not separate rolls, leave them as a sheet) and place in bottom of dish. Cream the 1-1/2 cups sugar and Philidelphia Brand Cream Cheese until well mixed and soft. Spoon this over the rolls in the dish. Open 2nd can of crescent rolls and place on top of cheese mixture. Melt other stick of butter and pour over top. Sprinkle with mixture of cinnamon and sugar. Bake at 350 degrees for about 30-45 minutes, or until top is crispy and lightly browned. Let cool to room temp.

Hope you enjoy these dishes. Oh, and if you are worried about calories, and cholesterol, and all that stuff ......well .....disregard all of the above. :) Karla and James Eilbeck ( aka KARLAE )