---

Have you been enjoying fresh green beans this summer as much as we have? It's Bud's favorite fresh veggie so when I pick from the garden, he gets the first handful and I have some other veggie that he's not too crazy about, like fresh beets. Anything in the veggie line that is green has lots of good stuff in it to keep our bodies working and beans is one of them, with a good amount of fiber, beta-carotene and vitamin C. They also have a fair amount of iron and potassium. Besides, they taste good and are a colorful addition to your lunch or dinner plate. I think a lot of people cook them, drain em and toss them in butter or margarine and that's the way I usually fix them.

How about fixing them a little differently for a change. This green bean casserole is not the traditional casserole using a cream soup and fried onion rings. It's great served as a side dish with chicken or pork.

PASTA WITH GREEN BEANS AND BROCCOLI

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

2 c. fresh broccoli cut into small florets

8 oz. linguine pasta, broken in thirds (4 c. cooked)

1/4 lb. bacon, diced, fried and drained

4 green onions, sliced about 1/2-inch, using part of green

2 medium tomatoes, diced

1 c. half and half

salt and freshly ground pepper to taste

1/2 c. (2-1/2 oz.) grated Asiago or Parmesan cheese

In a large saucepan, cook beans for 7 minutes; add broccoli and continue cooking for 3 minutes. Drain veggies, chill in ice water; drain well.

In same saucepan, bring water to boil, add linguine, cooking about 10 minutes or until just tender; drain.

In the same skillet that the bacon was cooked in, combine bacon, onion and tomatoes over medium heat. Cook about one minute. Stir in half and half, beans and broccoli, mixing thoroughly. Toss with hot pasta. Add salt, pepper and cheese; toss before serving. Makes 6 servings.

+++++

GREEN BEAN CRUNCH SALAD

4 c. green beans, cut into two 1-inch pieces

1 small head cauliflower, cut into small florets, about 2 c.

1 c. water

1 medium onion, diced (about 1/3 c.)

1 large clove garlic

1 T. lemon juice

1/4 c. soy sauce

1/4 c. water

1 T. canola oil

1 T. sesame seeds, toasted*

6-8 large lettuce leaves

In a large saucepan, bring 1 c. water to a boil; add beans, cauliflower, onion, garlic and lemon juice. Lower heat, cover and simmer till veggies are tender-crisp (about 8 minutes.) Drain, discarding garlic.

In a small bowl, combine soy sauce, water and oil. Pour over veggies; refrigerate at least 1-2 hours.

When ready to serve, toss veggies and remove from marinade with slotted spoon or drain in colander.

Serve in a pretty bowl or put on lettuce leaf on individual salad plates and sprinkle with sesame seeds. Makes 6-8 servings.

GREEN BEANS AND

GERMAN-STYLE CABBAGE

3 c. cut green beans, cut into 1-1/2 inch pieces

3 slices bacon, cut into 1-inch pieces

1/2 c. vinegar

1/4 c. sugar

3 T. chopped onion

3 c. shredded green cabbage

3/4 t. salt

1/4 t. pepper

Cook green beans in boiling water 15-18 minutes, until just tender. While beans are cooking, fry bacon in skillet until crisp. Remove from skillet; drain, saving grease from bacon.

Set bacon aside.

Put grease in skillet; add vinegar, sugar, onion, cabbage, salt and pepper. Cover, simmer 5 minutes. Stir in beans; cook for 5 minutes. Turn into serving dish and top with bacon. Serves 4-6.

+++++

MARINATED GARDEN PLATTER

4 c. fresh green beans (1-1/2 lb.) cut into 3-inch pieces

3/4 c. canola oil

1/3 c. cider vinegar

1 T. sugar

2 T. Dijon mustard

1/2 t. salt

1/2 t. pepper

1 pint cherry tomatoes, halved*

2 T. finely chopped red onion

1 c. sliced fresh mushrooms

In a saucepan, cook green beans in boiling water, cooking until crisp-tender, 10-12 minutes.

Meanwhile, in a jar with a tight-fitting cover, combine next six ingredients and shake well.

In a small bowl, combine tomatoes, onion and 1/4 c. dressing.

Combine mushrooms and 3 T. dressing in another bowl.

Drain beans, put into another bowl.

Add rest of dressing. Chill the veggies in their separate bowls for 1-2 hours. Drain veggies and arrange on a serving platter.

Makes 8 servings.

*If you don't have cherry tomatoes, cut five small tomatoes in wedges.

NOTE: If you don't have all the ingredients for the dressing, you can use 1-1/4 c. Italian dressing.

+++++

Thought for today: Happiness is not a station you arrive at, but a manner of traveling.

---