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Today's recipes are those using green beans. What can I tell you about green beans that you don't already know. I've mentioned that one of our daughters and I garden together, raising almost every kind of veggie there is. She called a couple of weeks ago, and said, "Mom, there are a bizzilion beans ready to pick and one of the rows has beans 8-inches long, so grab a couple of dish pans and we'll pick." I was thinking that she was stretching it a bit about the 8-inch beans but yes, they were between 7 and 8-inches long! It only takes about 10 beans to fill a pint jar. Just kidding! They are delicious just drizzled with butter, but I decided to try some recipes I'd never used before.

All of the recipes are from the Farm Journal's Best-ever Vegetable Recipe cookbook. The book was published in 1984 and the recipes are so good today as they were 26 years ago. Incidentally, I often notice that many recipes give the pound amount rather then the cup amount for ingredients, so I cut the beans, filled a 2-cup measure, weighed them and the results are 2 c. equal 1/2 pound cut beans!

COUNTRY GREEN BEANS

1 pound (4 c.) fresh green beans cut in about 1-1/2-inch pieces

1/4 c. diced onion

1/4 c. water

2 t. butter or margarine

1 medium garlic clove, minced

1/4 t. pepper

3 strips bacon, cut into 1-inch pieces, fried almost crisp and drained

In a saucepan, combine all ingredients except bacon. Cover and simmer for 8-10 minutes or until beans are just tender. Stir in bacon.

Makes 4-5 servings.

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This recipe may be served as a salad or condiment

MARINATED GREEN BEANS

1-1/2 lb. (6 c.) fresh green beans cut in 1-1/2-inch pieces

1/2 c. olive or canola oil

1/3 c. red wine vinegar (could use cider vinegar but red has a better flavor)

1 t. salt

1 t. prepared mustard

1/8 t. pepper

1 small clove garlic, minced

Parmesan cheese - optional

In a saucepan over high heat, bring 1-1/2 inches of water to a boil. Add beans; cover and cook 5 minutes. Drain, saving 1 T. of liquid. Put beans in a bowl. In a jar with a tight-fitting lid, put next 6 ingredients and the 1 T. of liquid. Cover; shake until well mixed. Pour over beans; toss until well coated. Cover and refrigerate at least 12 hours, stirring two or three times. Sprinkle with Parmesan cheese if you wish.

Makes 8 servings.

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HERBED GREEN BEANS

2 T. canola or vegetable oil

1 lb. (4 c.) green beans diagonally cut into 1/4-inch thick slices

1 T. butter or margarine (not "light" margarine)

3/4 c. minced onion

1/4 c. minced celery

1 small clove garlic, minced

1/4 c. snipped fresh parsley

1/4 t. each, salt, dried rosemary leaves and dried basil leaves

In a large skillet over medium-high heat, heat oil until hot. Add beans; cook, stirring continually until beans are tender-crisp, about 5 minutes. Remove from skillet; set aside. In same skillet over medium heat, melt butter. Add next three ingredients; stir and cook until onion is tender. Stir in next 4 ingredients; cover and simmer 4 minutes. Stir in beans; cover and simmer 4-5 minutes more or until beans are tender.

Makes 6 servings.

Note: If you prefer the beans tender-crisp, check them after 3 minutes of cooking time.

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I really like this next recipe. Mildly flavored with ginger, this stir-fry cooks in 10 minutes.

ORIENTAL GREEN BEANS

3 T. canola or vegetable oil

1 lb. (4 c.) green beans, cut diagonally into 1-inch slices

2 ribs celery, cut diagonally in 1/4-inch slices

1/4 lb. fresh mushrooms, sliced (can use 1-4 oz. can mushrooms, drained)

1/2 c. beef broth (use bouillon granules and water to make 1/2 c.)

2 T. soy sauce (I use "lite")

1 T. cornstarch

1/4 t. ground ginger

In a large skillet over medium-high heat, heat oil until hot. Add beans; cook, stirring constantly for 5 minutes. Add celery; cook for 2 minutes. Add mushrooms; cook 3 minutes or until beans and celery are tender-crisp.

In a small bowl, combine broth, soy sauce, cornstarch and ginger until well blended. Stir into bean mixture; cook, stirring constantly, until mixture boils and thickens.

Makes 6 servings.

TFD: Worry is interest paid on trouble before it comes due.

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