Chicken and Tortellini Stew

2 tablespoons cornstarch
2 tablespoons water
2 tablespoons vegetable oil
3/4 pound skinless, boneless chicken breast, cut into cubes
1 cup frozen sliced carrots
1 cup frozen cut green beans or peas
1 cup chopped celery
3/4 cup chopped onion
1 teaspoon Herb and Garlic dip mix
1 teaspoon garlic powder
6 cups Chicken Broth
1 cup dried cheese-filled tortellini
2 tablespoons chopped fresh parsley (optional)

Stir the cornstarch and water in a small cup until smooth. Set the mixture aside.
Heat oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until it's well browned, stirring often.
Add the carrots, beans and onions. Stir in the broth. Heat to a boil. Simmer 15 minutes. Add the tortellini and parsley, if desired. Cook for 10 minutes or until the tortellini is tender.
Stir the cornstarch mixture and stir it into the saucepot. Cook and stir until the mixture boils and thickens slightly.

Grandma's Green Bean Casserole

2 tbsp. butter
2 tbsp. flour
1 tsp. salt
1 tsp. white sugar
1/4 cup onion, diced
1 cup sour cream
6 cups green bean pieces
2 cups shredded cheddar cheese
1/2 cup crumbled buttery crackers
1 tbsp. butter melted

Preheat oven to 350 degrees. Cook beans in boiling water till slightly tender (3 minutes if frozen, 5 minutes if fresh) and drain. Melt first amount of butter in pan. Cook onions in butter. Stir in flour till smooth. Add salt, sugar and sour cream. Add beans and cheese and stir to coat. Put into 2.5 quart dish. Toss cracker crumbs and melted butter together. Sprinkle on top of bean mixture. Bake 30 minutes.

Hot German Green Bean Salad

1 1/2 pounds green beans (about 6 cups cut in 1 inch pieces)
- cook, covered in boiling water until barely tender (about 5 minutes). Drain, reserve 1/4 cup cooking liquid.

6 slices bacon
- Fry until crisp; remove all but 2 tablespoons drippings from frypan. Drain bacon and crumble. Set aside.

2 tablespoons sugar
1 tablespoon lemon juice or white vinegar (I used lemon juice)
1/2 teaspoon salt
1 small onion chopped
- Add to bacon drippings along with reserved cooking liquid.

1/4 cup cold water
2 teaspoons cornstarch
-Mix together separately, stirring until dissolved. Stir into frypan. Cook until thick and clear, stirring constantly. Add cooked beans and heat through. Sprinkle with bacon and serve.