My grandmother's recipe for fresh green beans au gratin, served on every holiday, was topped with either buttered breadcrumbs or French fried onions -- or both. I experimented, slicing fresh green beans julienne-style, but noticed the sauce came out slightly runny (see photo). After a second trial, I prefer regular-cut green beans, using both toppings (buttered breadcrumbs first, then French fried onions as a final garnish).

Grandma's Famous Green Beans Au Gratin Rating: 0 Created: Feb 2, 2012 7:44:46 PM

A lighter French onion soup

Mom T. got this recipe off a local TV show one day when Chef Tell was demonstating how to make it.

I found this in a PLCB "Taste" magazine ("Bistro Classics" segment) and I am posting for safe keeping. It sounds rich and delicious.

Poulet Au Fromage Boursin (Chicken W/ Boursin Cheese) Rating: 1 Created: Jan 27, 2012 4:48:31 PM

I'm not a big fan of mayonnaise based tuna salad, so I've been developing this concoction over many years and I think it's just delicious now. After spending some time in Southern France I came up with this thyme/olive oil/balsamic based recipe. I actually get excited when I think I might make it for lunch. The only problem with leaving out the mayonnaise, and including the crucial two ribs of celery, is that the mixture tends to fall apart rather easily, which is not desirable when making sandwiches. To remedy this, I advise you to dice the vegetable ingredients as small as possible, to add plenty of olive oil (its great for your health and not fattening, so pour it on!) and to mash up the tuna chunks with the back of a fork well before mixing all the ingredients. Try making this into a yummy salad just by topping a bed of butter lettuce or red leaf with a large scoop of the mixture. No need to add dressing. Crostinis are equally easy. Simply brush slices of baguette with olive oil and bake for a few minutes (don't take your eyes off of them!), then put a teaspoon or two of the mixture on top of each one. Et voil!

This recipe comes from Taste of Home, March 2012.

This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hant�e" dinner theatre. I went there for my 18th birthday and never forgot it!

Potage De La Maison Hante Rating: 0 Created: Jan 22, 2012 5:39:33 PM

Not sure where I picked this up but I made it the other night and it was a hit with my fussy 21 month old so posting it here for safekeeping.

I can't take credit for this recipe. I got this recipe from my boss who is French; this is his Grandmother's recipe and it is so delicious!!

Beautiful Cake with glazed oranges made in a spring form pan. The cake may be prepared ahead of the oranges and cream, wrapped well in plastic wrap or kept frozen. If frozen, unwrap before thawing.

Glazed Orange Bavarian Cake Rating: 0 Created: Jan 17, 2012 10:44:17 PM

My husband saw Jacques Pepin make a similar dish on tv years ago. It involved layering thickly sliced onions, potatoes and a whole chicken cut up, covering it with chicken broth and braising in the oven. Well, this is my spin because I have no idea how Pepin seasoned his dish or if anything else went into it!

Tarragon Chicken a La Pepin Rating: 0 Created: Jan 17, 2012 9:29:48 PM

Grill Cheese sandwich grows up! This simple-to-make upgrade from the classic grilled cheese with a French twist will be sure to give your taste buds a lift! Enjoy with a cup of tomato soup on a chilly day. http://www.taycor.com