You might wonder why I wind up resorting to pickles a lot for side dishes. Well, as a matter of fact, we usually have a few jars of half gone pickles floating in our fridge, and I'm trying to use 'em up. Seriously, that's the only reason. That, and pickled food is delicious. As the weather's getting colder, we're getting into stew/soup season (my favourite season :O), so hopefully we'll see me posting something delicious and mostly liquid. I've got a few recipes in mind I wanna tinker with and try out; Beer Cheese Soup, Cheese Fondue Soup, Hamburger Stew, Potato Soup, Jambalaya (again, I wanna make it thicker this time), Chili, some kind of soup involving ham that isn't pea soup, Stuffed Red Pepper Soup. Ayup. Love this cooler weather, it means I can use my kitchen again without being groused at for heating up the house! On to the food! OMNOMNOM~!

So, that's Hamburgers fried with Molasses and Worcestershire Sauce, Baby Dill Pickle Spears, and Stovetop Green Bean Casserole. The only thing here that really deserves a recipe is the casserole, so that's what you're going to get! I really enjoy this stuff, and was introduced to it my first stay in America, though it was more traditional than mine up to and including the French's French Fried Onions. I have several cans of the things, but I tend to reserve them for special occasions, as up until recently you couldn't buy them in Canada.

Recipe for Stovetop Green Bean Casserole

 - 1 can of Green Beans (normal cut. The french cut doesn't work well with this dish, that I've noticed)
 - 1 can of Campbell's Condensed Mushroom Soup
 - 2 tbsp Cream Cheese
 - 1 wedge Soft Snack Cheese (optional, really. It was there so I used it. A Babybel or Laughing Cow wedge would work here.)
 - 1/4 large Red Onion, chopped and separated into bits (that's a technical term, really!)
 - 1 tsp Garlic Powder
 - Salt and Pepper to taste

Open the can of beans and the can of soup and add them both to a medium-sized pot. Stirring slowly with a wooden spoon, you'll want to add the cream cheese and snack cheese, as well as the spices and red onion. Stir until mixed thoroughly, and let cook until heated through, and the cheese has melted into the sauce. Reduce heat to minimum and let thicken a bit as the heat dies down, serve with the rest of your food when ready.