Text 14598, 79 rader
Skriven 2008-10-02 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Green beans
===================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > (unless you're a Southerner! [g])

 CS> Which I am (grin).  I was raised with many soft cooked veggies

I didn't. I was very young when Mom got her first home freezer and
stopped canning. And when I left home and moved to the city I
learned about Chinese stir fries. And then as I learned to cook I
discovered the French method: blanche, refresh in ice water, re-heat
briefly.

 CS> canned veggies do not offend me in texture.  There's a place for such
 CS> in my cookery along with fresh beans made 'snapilicious'.

I'll stick to snapilicious.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buttered Green Beans
 Categories: Vegetables
      Yield: 8 Servings
 
  1 1/2 lb Green beans
      2 lg Yellow bell peppers, cut
           Into 2x1/4-inch strips
      3 tb Butter
      1 tb Finely minced mint
           Salt and pepper to taste
 
  Cut green beans on the diagonal into 2 1/4 to 3-inch lengths. In a
  large saucepan of boiling salted water, boil beans 3 minutes or
  until crisp-tender. Drain beans in colander, refresh them under cold
  water and drain well. May be prepared to this point and refrigerated.

  In a large skillet, melt butter over moderately low heat add bell
  peppers and mint and cook, stirring, 1 minute. Add beans and salt
  and pepper to taste, and cook mixture, stirring occasionally,
  until beans are heated through.
  
  Dallas Morning News 4/3/96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlicky Green Beans
 Categories: Vegetables
      Yield: 6 servings
 
      1 lb Green beans, topped/tailed
      2 tb Butter
      2    Garlic cloves, fine chop
           Salt
           Ground pepper, fresh
 
  Boil beans ahead of time then reheat in the garlic/butter mixture.
  Always run cold water over green vegetables to stop the cooking.
  This also helps them retain their colour.

  Bring a large pot of salted water to boil on high heat. Add beans
  and boil until crisp-tender, about 2 to 4 minutes. Alternately,
  steam beans for about 5 minutes, until crisp-tender. Drain beans
  and refresh under cold running water.

  Heat butter and garlic together in skillet on medium heat. Toss in
  beans and saute until beans are hot and coated with mixture.
  Season with salt and pepper.
 
MMMMM

Cheers

YK Jim


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