BUFFET GREEN BEANS
2 boxes (10 oz. each) frozen French-style green beans
1 can (14 oz) bean sprouts
1 can (8 oz) sliced water chestnuts
½ c. grated parmesan cheese
6 tbsp. flour
1 ¼ tsp. salt
cayenne pepper to taste
¼ tsp. Worcestershire sauce
1 pt. half & half
1 c. finely chopped unblanched almonds
Cook green beans in boiling salted water for 5 min. Drain.
Drain bean sprouts and water chestnuts. In shallow 2 quart casserole, alternately layer green beans and bean sprouts, water chestnuts and cheese.
To make sauce, melt 4 tbsp. butter, blended flour, salt, pepper, cayenne pepper and Worcestershire sauce. Add half & half and cook mixture until thickened, stirring constantly. Pour sauce over vegetables, lifting mixture with fork so that sauce coats vegetables. Melt remaining 2 tbsp. butter and add almonds. Sprinkle almond butter mixture over top of casserole and bake 425 degrees for 15-20 min. or until hot and almonds are brown.
RED HOT DOGS
¾ c. ketchup
1 tbsp.Worcestershire sauce
1 tsp. chili powder
1 tsp. sugar
dash of Tabasco sauce
1 c. water
8-12 hot dogs sliced lengthwise
Heat oven to 350 degrees. In a sauce pan combine all ingredients except the hot dogs. Bring to a boil, reduce heat and simmer about 15 min. Place sliced hot dogs in casserole. Add sauce and bake uncovered 30 min. turning once or twice.