Junior League Green Beans With Pecans And Bleu Cheese Recipes

BLEND OF THE BAYOU

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

JUNIOR LEAGUE - GREEN BEANS WITH PECANS AND BLEU CHEESE

Steps:

• Whisk shallots, 1 tablespoon of oil, vinegar and mustard in a bowl. Heat 1 tablespoon oil in a skillet over medium high heat until hot. Add pecans and salt. Saute for 1 minute. Drain on a paper towel and chop coarsely.
• Blanch the beans in boiling water in a saucepan just until tender, drain. Plunge in ice water, drain. Combine the beans and mustard dressing in a bowl and toss to coat. Add the cheese and half of the nuts and toss. Season with salt and pepper. Sprinkle with the rest of the nuts. Serve at room temperature.

GREEN BEANS, TOASTED PECANS, AND BLUE CHEESE

Steps:

• In a large bowl whisk together mustard, vinegar, shallot, and 1/2 tablespoon oil to make dressing.
• In a small heavy skillet heat remaining 1/2 tablespoon oil over moderately high heat until hot but not smoking and saute pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute.
• Transfer nuts to paper towels to drain and cool.
• Coarsely chop nuts.
• Have ready a bowl of ice and cold water.
• In a large saucepan of boiling salted water blanch beans until just tender, about 3 minutes, and drain in a colander.
• Transfer beans to ice water, stirring until just cool.
• Drain beans well and add to dressing.
• Crumble blue cheese over beans and gently toss with half of nuts and salt and pepper to taste.
• Serve beans at room temperature topped with remaining nuts.
• Serves 2 as a side dish.