GREEN BEAN CASSEROLE

Ingredients 

Pinch of  Paula Deen's House Seasoning
1   2.8-ounce can French-fried onion rings
1   10 3/4-ounce can cream of mushroom soup
3 cups chicken broth
2 cups sliced green beans
1/2 cup sliced fresh mushrooms
1/2 cup diced onions
1/3   stick butter
1 cup grated Cheddar cheese

Directions

Preheat the oven to 350 degrees.  Melt the butter in a large skillet.  Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning to taste.  Stir well.  Pour into a greased 1 1/2-quart baking dish.  Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Lemon Ice Box Pie

1. 14 whole graham crackers, broken
2. 1/4 cup sugar
3. 1/4 teaspoon salt
4. 6 tablespoons unsalted butter, melted
5. Two 14-ounce cans sweetened condensed milk
6. 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
7. 8 large egg yolks

1. Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
2. In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
3. Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
4. Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.