History and the Holidays •

I hope you had a nice, scary and exciting Halloween. There seemed to be a lot of creative ideas that would enable our children to continue to enjoy this traditional festival. I think some ideas, because they were new and fresh, will be celebrated in the future. It’s a positive thought on the way to the holiday.

Barbie Butz

If you are interested in the history of our northern district and Atascadero in particular, write to atascaderocolonymuseum@gmail.com and visit atascaderohistoricalsociety.org to learn more about the work done at the museum and other work and activities at the Colony Heritage Centre. This is a work in progress that will be an excellent addition to the Atasquadero community.

Don’t forget to continue your training in the history of the Northern District by

pioneermuseum@att.net in Paso Robles. Historical organizations are so important to our communities, and we are fortunate to have active groups in Paso Robles and Atasquadero.

Talking about the holidays like at the beginning of this column, we are preparing for Thanksgiving soon. We probably won’t have as many people at the table as we used to have, but I’m sure our menu will remain traditional. However, it will be nice to change one or the other recipe, so I’ll add the following idea for you. It’s a green bean stew. I’ll start with a classic recipe, then I’ll adjust it, so there you go!

Old School Green Bean Casserole

ingredients:

3 (15 ounces) pkg. Frozen green beans, thawed and well drained.

½ Stained glass separation

1 package (8 ounces) of fresh mushrooms, cut into large slices.

1 large shallot, crushed

6 p.l. Universal flour

4 glasses of whole milk

Celebrate. Parmesan cheese, grated (approx. 1,5 glass).

2 teaspoons kosher salt

½ teaspoon black pepper

1 (8 ounces) can dice water chestnuts, empty them.

1 cup of crispy fried onions or shallots (about 2 ounces)

Directions:

Preheat the oven to 350 degrees. Gently squeeze the green beans in your hands to remove the water.

Heat 2 tablespoons of oil in a medium Dutch oven. Add the mushrooms and shallots and cook, stirring regularly, until the mixture is golden brown and caramelized for 8 to 10 minutes. Place the mixture on a plate and, without wiping the oven, put the remaining 6 tablespoons of butter in the oven. Melt the butter on medium heat, beat in the flour and let it boil for 1 minute, stirring constantly. Gradually add the milk by whistling until it is smooth. Sort of. Cook for 4 minutes, make the whiskey thick and let it boil. Remove from the heat and whisk the Parmesan cheese, kosher salt and black pepper until they are melted and smooth. Stir in the green beans, mushroom mixture and chestnuts; stir with a spoon in a lightly greased baking tin of 13 x 9 inches (3/4). Bake in a preheated oven until bubbles form around the edges for 15 minutes. Remove from the oven; roast onions or shallots on top. Go back to the oven; bake until golden brown, 15 minutes. For 10 people.

Lemon-almond green bean casserole

(Turns old-school green bean casserole)

Set aside the mushrooms and fried onions or shallots. Mix 1 cup Punko (Japanese breadcrumbs), 1 cup sliced almonds, ½ tbsp kosher salt and 2 tbsp melted salt oil. Prepare an old-fashioned green bean pan, whisk 1 tablespoon of fresh lemon juice into the cream sauce and mix ½ glass of roasted almonds with the green bean mixture. Cover the pan with the panko mixture; cook at 340 degrees for 30 minutes.

Think, swallow, okay.

Cheers!

Here we go:

Like the download…

Relative

After we came through this together, Atasquadero…

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