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We were “on holiday” (as the English say) last week and while we were gone the green beans went bananas. I’ve never had plants as big as they are. My veggie garden is only about 28 feet long and four feet deep. The two bean rows are a foot apart and it looks like a bean jungle, plus I have six tomato plants using up half of the space. The tomato plants are about the size of golf balls. I wondered why they are growing so thick and tall. My nursery guru tells me I over-fertilized the plants. So, I will have lots of beans and tomatoes to can! Obviously it’s about green beans today. The tomato recipes will have to wait for a while.

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SWEET AND SOUR GREEN BEANS
4 strips of bacon
1-1/2 T. butter or margarine
1/2 c. diced onion
2 T. flour
3/4 c. water
1/3 c. cider vinegar (can use white vinegar
2 T. sugar
6 c. fresh cut green beans, cooked until just tender, drained

In a skillet, fry bacon until crisp; drain. Crumble bacon and set aside. Melt butter in same skillet; add onion and saute until tender. Stir in flour. Slowly add water, vinegar and sugar, stirring until smooth. Cook and stir for two minutes on medium heat, until thick and bubbly. Stir in beans and heat through. Turn into serving bowl; sprinkle with bacon bits. Makes six to eight servings.

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ANNIE’S
GREEN BEANS
1-1/4 c. fresh green beans, cut in two inch pieces
2 t. canola or vegetable oil
1/3 c. water
1 t. soy sauce
Dash of ginger
1 T. sunflower seeds, optional

In saucepan, saute beans in oil over medium heat for four minutes, stirring often. Add water. Reduce heat; cover and simmer 12-15 minutes or until crisp tender. Drain, toss with soy sauce and ginger. Sprinkle with sunflower seeds if you wish. Makes two servings.

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GREEN BEANS
WITH PECANS
1 T. butter
1 c. chopped pecans
2 T. maple syrup
1/8 t. salt
Beans:
1/4 c. finely chopped shallots or onions
2 T. butter
2 t. flour
1/2 t. grated orange peel
Dash cayenne pepper
5 c. fresh green beans, cut in 1-1/2 inch pieces
2/3 c. chicken broth (can be made using chicken bouillon) 1/3 orange juice
1/4 t. dried sage leaves or scant 1/8 t. powdered sage
1/4 t. salt
1/8 t. pepper

In a small, heavy skillet, melt butter. Add pecans, cook over medium heat until toasted, stirring constantly, 3-4 minutes. Stir in syrup and salt. Cook and stir until pecans are glossy. Spread on foil to cool. Meanwhile, in a large skillet, saute shallots in butter until tender; stir in flour, orange peel and cayenne. Add remaining ingredients; cover and cook five minutes over medium heat. Uncover, cook and stir four to five minutes longer or until beans are crisp tender. Transfer to a serving bowl. Sprinkle with additional pecans. Makes eight servings.

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GREEN BEANS 
ALMANDINE
4 c. fresh green beans, cut into two inch pieces
1/2 c. water
1/4 c. slivered almonds
2 T. butter or margarine
1 t. lemon juice
1/4 t. seasoned salt, optional

In a saucepan, bring beans to a boil; reduce heat to medium. Cover and cook eight to 10 minutes or until crisp tender; drain and set aside. In a large skillet, cook almonds in butter over low heat for two minutes, stirring constantly. Stir in lemon juice and seasoned salt. Add beans and heat through. Turn into serving bowl and sprinkle with additional slivered almonds. Makes six servings.
Note: One pound fresh green or wax (yellow) beans equals 3 c or four servings. One package of frozen beans equals about 1-1/2 cup.

Thought for the Day: In giving advice, seek to help, not please your friend. Happy birthday to my sister, Julie, whose birthday is celebrated today. Love you! Al

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