Nancy Young wrote:
> "Skookum" > wrote
>
> >I live in a place where - how can I stand it?! - one cannot buy the
> > pre-made french fried onions that are called fro in most recipes for
> > traditional green bean casserole(GBC). As making them does not seem
> > especially challenging, I am wondering just how thin to slice the
> > onions. If I were just doing french fried onions I'd be inclined to
> > make pretty thick slices like they serve at the diner. But can anyone
> > who is an experienced hand with classic GBC advise me on the optimal
> > thickness, like the ones usually used in more urbane centres where they
> > can be purchased?
>
> They are sliced quite thin, look at the picture here and understand that
> most of the onion part you see is breading.
>
> http://www.campbellkitchen.com/recip...recipeID=24099
>
> Try making frizzled onions, I think that's a good thing to aim for.

I like green beans but I don't like that fercocktah green bean
caserole. I'm going to try this to go with my fresh ham (which is
already in the oven):
http://www.birdseyefoods.com/birdsey...nStyleSauce9oz

Sh