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One of our neighbors at the lake has a friend whose husband will eat no other veggie than green beans (I’m glad I don’t cook for him––bor-ring) so she was asking if I had recipes using green beans. Indeed I do. These recipes are for you, Marion, share them with your friend.

First off, some recipes call for buying foods by the pound. Well, one pound of string beans, served as a veggie, will feed four people. Also, one pound of fresh green beans equals about 3 cups. A little tip I learned is to saute string beans in a little vegetable oil for a few minutes before you add liquid to them. The flavor is much improved and you also preserve vitamins because the overall time is shortened.

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Now, let’s fix beans.

CHINESE-STYLE GREEN BEANS

1-4 oz. can mushrooms, drained

1-5 oz. can sliced water chestnuts, drained

2 c. (1-15 oz. can) bean sprouts, drained (optional)

1-10 oz. pkg. frozen French-style green beans, *cooked and drained (How did the French get into this?)

1 can cream of celery soup

1/4 c. half and half cream (or fortify milk with 2 T. powdered milk)

1 smaller can of French fried onion rings (There’s the French again!)

In large bowl, combine first four ingredients; toss lightly; turn into a 3 qt. greased casserole.

In small bowl, combine soup and cream, whisk to blend. Pour over veggies; top with onion rings. Bake at 375 degrees for 25-30 minutes or until bubbly around edges. Serves four.

*You may use canned French-style beans, drained.

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Beans in a cream sauce? M-m-m

CREAMED GREEN BEANS

1/4 c. butter or margarine

1/2 c. diced onion

1-4 oz. can mushrooms, drained (save the liquid)

2 T. flour

scant 1/8 t. Tabasco sauce

1 t. soy sauce (I use lite.)

1/4 t. pepper

1-1/2 c. grated Cheddar cheese

milk

2-15 oz. cans cut green beans, drained or french-style if you prefer (The French are trying to get into this recipe, too.)

In measuring cup, put mushroom liquid and enough milk to make 1-1/2 c. Melt butter in saucepan; saute onion and mushrooms for 4-5 minutes over medium heat. Sprinkle with flour; gradually stir in milk. Cook over medium heat, stirring constantly until sauce is thickened and smooth. Add next four ingredients. Cook over low heat, stirring often until cheese is melted. Add beans to sauce and heat thoroughly, 2-3 minutes. Serves 6.

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Garlic is good for us. Try it with green beans.

GARLIC GREEN BEANS

2/3 c. canola oil or vegetable oil

1/2 c. sugar

5 cloves garlic, peeled and sliced in half

2 t. salt

3-15 oz. cans cut green beans, drained or 1-1/2 lb. (4 c.) fresh green beans, cooked until tender, drained

The day before serving, combine first four ingredients, mixing well. Pour over beans. Refrigerate overnight. Ten minutes before serving, heat beans in marinade; drain and serve. Serves 6.

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This potato salad is one that was served at a recent class reunion. It was delicious.

GREEN BEAN POTATO SALAD

1-1/2 lb. small red potatoes (12 golf ball size), quartered, NOT peeled

1 garlic clove, peeled and halved

2 c. fresh green beans, cut into 2-inch pieces

one 14-1/2 oz. can chicken broth (about 1-3/4 c.)

Dressing:

3 T. olive or canola oil

3 T. cider vinegar

1 garlic clove, minced

1 T. minced fresh parsley

1 to 1-1/2 t. minced fresh tarragon or 1/2 t. dried tarragon leaves

1/2 t. ground mustard

1/2 t. salt

1/4 t. pepper

1/4 t. creole or cajun seasoning

In large saucepan, cook first three ingredients for 15-20 minutes or until veggies are just tender. Drain; discard garlic. Put veggies in large bowl.

Heat broth; pour over veggies. Cover and refrigerate for two hours, stirring several times.

In small bowl, combine oil, vinegar and seasonings; mix well. Drain veggies, add dressing and toss to coat. Refrigerate at least two hours. Serves 6-8. Use drained chicken broth in chicken soup or in gravy.

I hope your friend will try at least one of these recipes, Marion.

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Thought for the day: Never fear shadows. They simply mean there’s a light some place.

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