Stay-In-Bed Stew

1 lb. trimmed round steak
1 onion, chopped
1-16 oz. can green beans, un-drained
1-4oz. can mushrooms, un-drained  Have used fresh as well
5 potatoes, cut up
4-6 carrots, cut up
 1 T. parsley
1/2 c. instant tapioca
1 lg. can V-8 juice
2 c. water
2 T. beef bouillon

275* (Its low, I know...)
Combine all in LARGE roasting pan.  Replace lid and bake 8 hours.  Add water if needed while cooking.  Stir a couple times during baking. 

Green Beans with Walnuts, Cranberries and Bleu Cheese

1 3/4 lb. green beans, trimmed
3 T. roasted walnut oil
1 T. sherry vinegar
1 heaping tsp. Dijon mustard
1 tsp. salt
1/2 tsp. pepper
3/4 c. toasted walnuts, chopped
1/3 c. dried cranberries
1 small shallot, thinly sliced into half moons
2 oz. crumbly bleu cheese

Blanch green beans in large pot of boiling salted water until crisp tender.  Remove from boiling water and run under cold water to stop the cooking, then drain and dry.

Whisk walnut butter, vinegar, Dijon, salt, and pepper in small bowl.

Add the cool green beans to a large bowl and toss in walnuts, cranberries and shallots and drizzle in the vinaigrette.

Place on platter and sprinkle with bleu cheese.

Green Bean Bake

1 can cream of mushroom soup
2 tsp soy sauce
3 cup green beans {or 2-3 cans green beans, drained}
1/2 can fried onions

Combine all ingredients and pour in pan. Save the other 1/2 can of fried onions to sprinkle on top. Bake 350* for 20 minutes.