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Have you been enjoying fresh green beans as much as we have? Whether or not they come from your garden, roadside stand or the farmer’s market, there is nothing quite like the flavor of this green veggie... except for tomatoes, corn, etc. Here I go, liking every veggie that frows in the garden. Lucky me! About two weeks ago, I picked the first bean. Yes, there was one bean that was ready to pick. I ate it raw! Three days later, I picked enough for two meals. And do you prepare you beans for a meal by cooking or steaming them, draining and tossing them in butter? Well, I’ve been trying some different ways of preparing them. You might like to fix them using one of the recipes for today.

SESAME GREEN BEANS
3/4 lb. fresh green beans (3 c. cut in 1-1/2 inch pieces)
1/2 c. water
1 T. each, butter and soy sauce
Scant 2 T. sesame seeds, toasted

In a saucepan, bring beans and water to a boil; lower heat to medium. Cover and cook 10-15 minutes or until beans are crisp tender; drain well. Add remaining ingredients; toss to coat. Makes six 1/2 cup servings.

I think most people have eaten the popular green bean casserole/ When you are asked to bring on to a pot luck supper, bring this one. I did and there wasn’t any left to take home!

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TANGY GREEN BEAN CASSEROLE
2 lbs. fresh green beans (8 c. cut in 1-1/2 inch pieces)
2 T. each, minced onion and olive oil
1 T. vinegar
1 medium garlic clove, minced
1/4 t. each salt and pepper
2 T. each, dry bread crumbs and Parmesan cheese
1 T. melted butter

In a saucepan, cover beans, barely, with water. Cook until crisp-tender; drain well. Add next six ingredients; toss to coat. Transfer to an un-greased two-quart baking dish. In a bowl, combine remaining ingredients; sprinkle over bean mixture. Bake, uncovered, at 350 degrees for 20-25 minutes or until golden brown. Makes eight servings.

If you use basil in your cooking, you will like this recipe.

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BASIL GREEN BEANS
4 c. fresh green beans, cut in 1-1/2 inch pieces
1/4 c. sliced celery
1/2 c. water
2 T. butter or margarine
1 T. minced fresh basil or 1 t. dried basil (fresh is better)
Pepper to taste

In a saucepan, combine first four ingredients. Cover and cook for eight minutes or until beans are tender; drain well. Add last three ingredients; stir to coat. Makes four servings.

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VEGETABLE BEEF CASSEROLE
2 c. fresh green beans, cut in one inch pieces
2 medium, red, unpeeled potatoes, sliced 1/4 inch thick
3 each, carrots, sliced and celery ribs, slice in 1/4 inch pieces
1 medium onion, diced
1 lb. lean ground beef
1 t. each, dried thyme leaves and pepper
4 medium tomatoes, peeled seeded and chopped
1 c. shredded medium cheddar cheese

In a three quart casserole, layer half of the first five ingredients. Crumble half of the ground beef over veggies. Sprinkle with 1/2 t. each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees for 15 minutes. Lower heat to 350 degrees; bake about 45 minutes or until veggies are tender. Remove from oven; sprinkle with cheese; cover and let stand until cheese is melted, about five minutes. Makes eight servings. Note: If there are leftovers, heat in micro at 50 percent power or in a saucepan on the stove over medium heat. Or you can add about two cups beef broth (depending on how much is left over) to make a tasty veggie beef soup.

Thought for the Day: Joy is a light that fills you with hope, faith and love.

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