On Sat 03 Dec 2005 11:42:07p, Thus Spake Zarathustra, or was it Bob
Terwilliger?
Quoted message said:Wayne replied to Lynne:
Quoted message said:Quoted message said:I was trying to recreate something my mom use to make with canned
green beans. I abhore green bean casserole and decided to try and
make what she use to make with canned green beans and it turned out
wonderful.
2 cans green beans drained
1 small onion cut in slices then halved
2 cloves of garlic, minced
5 pieces of thick cut bacon
Brown bacon and set aside draining on paper towel. Drain pan of all
but one T of bacon fat. Cook onion on low heat until soft and lightly
browned. Add garlic and saute' with the onion. Stir in crumble bacon
and drained green beans. Saute' just until green beans are warm and
serve.
Lynne
That's a tasty dish. I make someething almost exactly like that, but I
add about a teaspoon of granulated sugar and 2-3 teaspoons cider
vinegar. Also a nice taste.
Interesting. Like a German potato salad using green beans instead of
potatoes. I bet it would be good with sliced boiled potatoes added --
or to combine two threads, it would probably be good with boiled (or
steamed) diced rutabaga.
Yes, rather like that, Bob. As much as I love rutabaga, though, I think
that might be a bit overpowering. Here's a red potato and green bean
salad that I've made for years that is really delicious...
* Exported from MasterCook *
Red Potato and Green Bean Salad
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Robb's Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb New potatoes, scrubbed
1 1/2 lb Green beans
1/3 c Herb vinegar
1/3 c Extra-virgin olive oil
1/3 c Vegetable oil
2 tb Granulated sugar
1 t Paprika
1/2 ts Salt
1 Clove garlic
1 t Coleman's dry mustard
2 ts Caraway seeds, crushed
3/4 ts Celery seeds
1 c Walnut pieces
1 Medium sweet red pepper
6 Scallions (half green tops)
1 Bunch parsley
1/2 ts Black pepper, or to taste
To prepare dressing, in blender container combine herb vinegar, olive
oil,
vegetable oil, granulated sugar, paprika, salt, garlic, dry mustard,
caraway seeds, and celery seeds. Blend until well emulsified.
Cut green beans on the diagonal in 1-1/2-inch pieces and cook in a large
pot of boiling water until just tender-crisp. Refresh in cold water,
drain
and pat dry.
Cook the potatoes in a large pot of boiling water until just tender when
pierced with aknife, 12-15 minutes. Drain and pat dry. Allow the
potatoes
to cool slightly. Slice potatoes into 1/4-inch thick slices, drizzling a
small amount of dressing over potato slices and tossing to coat as you
slice.
Add green beans to potato slices and toss to combine, drizzling a small
amount of dressing to coat.
Dice red pepper, chop scallions and parsley, and add with remaining
ingredients and toss to combine, drizzling just enough additional
dressing
to evenly coat salad. Grind black pepper over salad to taste and lightly
toss again. Taste and adjust seasonings.
Salad is best if eaten the same day it is made - slightly warm or at
room
temperature - do not refrigerate! Leftovers should be refrigerated, but
may
be warmed slightly in the microwave before serving.
NOTE: I use Soleillou Radiant Wine Herb Vinegar which contains white
wine
vinegar, cloves, thyme, rosemary, fennel, bay laurel leaves, basil, and
marjoram. This is available from Balducci's, New York City.
A reasonable substitute could probably be made by steeping these herbs
in
white wine vinegar for a few weeks before using.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
