Indian Green Beans

1 pound fresh green beans, trimmed and cut into 1 inch pieces
2-3 Tablespoons oil
1 tablespoon prepared horseradish
4 cloves garlic, finely chopped
1⁄2 inch ginger, grated
1 dried red chile pepper, crushed
1 teaspoon salt
1/2 teaspoon white sugar
ground black pepper to taste

Bring a large pot of water to a boil.

Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.

Heat the oil in a skillet over medium heat.

Stir in the horseradish, garlic and ginger, and cook until golden brown.

Mix in the chile pepper.

Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender.

Season with pepper to serve.

Note: Great way to serve carrots or broccoli also.

Italian Chicken

4-6 boneless, skinless Chicken Breasts
1 stick Butter, sliced into chunks
2 package Italian Dressing Mix
1 (8 oz.) packages Cream Cheese, softened
1 can Cream of Mushroom Soup with roasted garlic
1 lbs spaghetti cooked
Shredded Cheddar Cheese

Put chicken in crock pot.  Arrange slices of butter around the chicken and sprinkle with Italian dressing mix. Cook on high for 2 hours and low for 3 hours. Mix cream cheese and soup in a bowl. Shred chicken in a separate bowl. Mix soup mixture into butter in crock pot.  Mix chicken mixture with soup mixture in crock pot. Serve over spaghetti, and sprinkle with cheese.