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Often times people, mostly relatives, ask how I know what recipes to use when I write this column every week, where do I get the recipes and do I try all the recipes first before sharing them with my reading audience. Well, if I tried all the recipes I’d probably really be overweight (don’t think about that one too long). I have scads of recipe books that have tried and true recipes in them but the ones I like the best are church cookbooks and the Taste of Home series of cookbooks, along with recipes and information clipped from newspapers, magazines, etc.

As to how do I decide what food to feature each week, I pretty much go by the season. I also have four filing cabinets that hold numerous recipes clipped from wherever. This summer I’ve sort of gone overboard with fruit recipes but that’s soon to change as it’s the time for tomatoes, corn, cukes, cabbage, zucchini, winter squash and for today––it’s green beans.

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Steaming veggies preserves vitamins and minerals. If you don’t own a steamer and are interested in healthful cooking, it would be a worthwhile investment and they’re not too spendy. If you’re a fan of fresh dill weed, you’ll enjoy this dish.

GREENER BEANS

1 lb. green beans, snipped and cut (3 c. cut beans)

1 T. olive oil or canola oil

1 clove garlic, minced or crushed

2 t. lemon juice

1/4 t. black pepper

1-1/2 to 2 T. snipped fresh dill or 1 t. dried dill weed

Put small collapsible steamer in a medium saucepan. Add about one cup water; bring to a boil. Add beans and cover. Lower heat to low and cook until slightly tender (8-10 minutes).

Remove from heat and drain. Put in serving bowl.

In small saucepan, heat oil over medium heat; add garlic. Pour over beans, tossing gently. Add rest of ingredients; toss again. Serves 4-5 servings.

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If you like the taste of sweet-sour, you’ll enjoy this recipe.

SWEET AND SOUR

GREEN BEANS

4 strips bacon (can use turkey bacon) cut into 1/2-inch pieces, cooked until crisp, drain

2 t. margarine

1/2 c. diced onion (can use pencil onions)

2 T. flour

3/4 c. water

1/3 c. cider vinegar

2 T. sugar or sugar substitute

6 c. (2 lbs.) fresh green beans, cooked till tender and drained

Melt margarine in skillet that you fried the bacon in; add onion and saute 2-3 minutes. Stir in flour until thoroughly combined. Add water vinegar and sugar (if using sugar substitute, add after mixture is heated through). Cook and stir until thickened and bubbly; cook and stir two minutes longer. Gently stir in beans and heat through. Serve immediately. Serves eight.

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This is a colorful veggie dish that adds color using other veggies as well as beans.

ORIENTAL-STYLE

VEGETABLES

1 c. fresh green beans cut into 1-inch pieces

1 c. thinly sliced carrot rounds

small amount of oil for sauteing

1 c. thinly sliced cauliflower

1/2 c. chopped green onions (with tops)

1 c. chicken broth

2 T. cornstarch

pinch of garlic salt

1-2 oz. package whole almonds (slivered almonds may be used)

Saute beans and carrots in hot oil for 3-4 minutes; add cauliflower and onions. Cook two minutes or until degree of tenderness you wish. Mix chicken broth, cornstarch and garlic salt in small bowl; add to veggies, stirring until thickened and bubbly. Add almonds just before serving. Serves 6.

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This skillet combination is one that our whole family enjoys. Sounds a little strange but it’s really delicious and quick to make.

OY YOK SUNG

(Chinese Beef and Beans)

1 T. oil

1 large onion, diced

1 clove garlic, minced or 1/4 t. garlic powder

1 lb. lean ground beef

4 c. fresh green beans, cooked and liquid or 1 qt. canned beans and liquid

1 c. water

3 T. soy sauce

2-1/2 T. cornstarch

3-4 c. cooked rice

Put oil in large skillet; saute onion and garlic over medium heat 2-3 minutes. Add beef, stirring until no longer pink. Add beans and liquid with 3/4 c. of the water and soy sauce. Simmer for 15 minutes or until beans are tender (2 minutes if using canned beans).

Combine cornstarch with remaining 1/4 c. water; stir into bean mixture. Cook for 2-3 minutes stirring constantly until thickened and clear. Serve over hot cooked rice. Serves 6.

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Thought for the day: How beautiful a day can be when kindness touches it.

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