Michigan

Wyandotte, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Wyandotte

Do you live in Wyandotte, MI and want a new granite countertop? Abella Stone can upgrade your existing counters with a variety of natural stones including granite, marble, limestone, onyx, travertine, quartz, semi-precious, precious, shell stone and coral stone. With such a selection, we can offer you a multitude of colors, patterns, and textures. Call us today or come visit our full size slab showroom.

Michigan Granite & Natural Stone Contractor in Wyandotte

So you have already owned granite and love the look but are wondering what else can be done to the countertop to add a new dramatic look? Abella says, backlight it! Other customers in Wyandotte, MI have installed lights underneath special colors of stone that are translucent so the stone will "glow" when the lights are turned on. No matter which color of stone used, the finished result is sure to be a great new look.

Company News from Abella Stone

Emerilized Green Bean Casserole (Shelby Township, MI)

Ingredients

  • 2 teaspoons unsalted butter
  • 1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
  • 2 1/4 cups Cream of Wild Mushroom Soup, recipe follows
  • 2 tablespoons Essence, plus 2 teaspoons, recipe follows
  • 2 cups grated fontina cheese
  • 4 to 5 cups vegetable oil
  • 2 large yellow onions, peeled and thinly sliced (about 1/16-inch thick)
  • Hot pepper sauce
  • 2 cups all-purpose flour

Directions

Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.

 In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.

 In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.

 Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.

 Top casserole with fried onions and serve.

Contact Abella Stone