Place bacon in a large Dutch oven
Cook beans in boiling water for 2 minutes.
Drain; rinse under cold water.
Drain well; set aside.
Cook bacon over medium-high heat until crisp.
Remove bacon, crumble.
Set aside.
Add green onions to bacon fat in skillet; saute 1 minute.
Remove skillet from heat; let cool slightly.
Add sugar and vinegar to skillet; stir until sugar dissolves.
Stir in crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Sprinkle with almonds.
Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
Using slotted spoon, transfer bacon to paper towel and drain.
Pour off all but 2 tablespoons drippings from skillet.
Add green beans and bell pepper to skillet.
Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
Add broth.
Cover and cook until vegetables are crisp-tender, about 5 minutes.
Season to taste with salt and pepper.
Transfer to serving bowl. Sprinkle with bacon and serve.
Rinse the green beans with water and cut off the ends. Cut the green beans into smaller pieces. Set aside.
Dice the onion and the bacon.
In a largish saucepan or small dutch oven put 2 Tablespoons oil, and the diced onion and bacon. Stir-fry until the bacon is light brown.
Add the garlic and stir for 30 seconds.
Add the green beans, water (add enough to cover), salt, pepper, and vinegar (if using). Bring the liquid to a boil, reduce heat to medium, and cook about 20 minutes.
Check seasonings.
Heat a large skillet over medium heat; add bacon, and cook 8-9 minutes or until browned and crisp.
Drain bacon on paper towels, reserving 2 tablespoons drippings in skillet.
Saute onion in hot drippings 4-5 minutes or until browned.
Stir in broth and next 4 ingredients.
Add green beans; toss to coat.
Cover and cook 14 minutes or until tender, stirring often.
Transfer beans to a serving dish; top with bacon.
In a microwave-safe bowl, combine the first six ingredients. Cover and microwave on high for 6 minutes or until the beans are tender.
Sprinkle with bacon.
Combine rice, 1 1/3 cups water and salt.
Cook until rice has absorbed water.
Fry bacon until crisp.
Drain on paper towel. To same pan, add beans, tossing until well coated with rest of ingredients.
Cover and steam for 10 minutes.
Fold beans into hot rice.
Put in serving dish.
Blend sour cream, dill weed, salt, lemon juice and Worcestershire sauce over beans.
Top with bacon.
Drain beans, reserving 2/3 cup liquid.
Saute onion until transparent.
Add beans, vinegar, salt and pepper.
Stir gently to blend and heat until ready to serve.
Transfer with a slotted spoon to a serving bowl.
Top with bacon crumbs.
In a large casserole, place green beans and margarine.
Microwave greenbeans to desired doneness.
Just before serving, top with bacon and blue cheese.
Toss to mix.
Do not add blue cheese too far ahead of time.
If you have to reheat, it melts and turns into an un-appetizing mess!
In a microwave-safe bowl, combine the first six ingredients. Cover and microwave on high for 6 minutes or until the beans are crisp-tender.
Sprinkle with bacon.
Makes 6 servings.
Mix margarine, soy sauce, onion, garlic and beans in a 1-quart casserole.
Cover and microwave on High 3 to 4 minutes.
Sprinkle with bacon.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
he collard green by slicing down each side. You should be left with
n small strips; wash it with cold water;.
Boil water
Process everything but the green onions in the food processor.
Spoon 2-3 tablespoons of the nutty filling into each collard leaf. Tie with your green onion to keep them from falling apart.
Garnish with your tomatoes if using and top with the dressing if you use that. I think it really adds.
Bon Appetit!
In 1 quart of water, place the ham bone, Spanish sausages and white bacon.
Let cook for about 1/2 hour.
Add the collard greens and great Northern beans.
Allow to cook over slow heat for 1/2 hour.
Saute the onions and green pepper in bacon fat until onion is transparent.
Add to the greens.
Cut the potatoes in medium size pieces add to the greens.
Season with salt and pepper.
Cook 1/2 hour.
tock pot, cook the chopped bacon for a few minutes until
Cook butterbeans according to package directions, and set aside.
Cook bacon in a large skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
Saute green onions and garlic in drippings until tender.
Stir in beans, parsley, salt, and pepper; cook just until thoroughly heated. Sprinkle with bacon.
eanwhile, combine flour, corn and green onions. Whisk together eggs and
Mix cornmeal, salt and pepper.
Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
Fry green tomatoes until lightly browned and slightly soft.
Coat bread slices with chipotle mayonnaise.
Stack with bacon, cheese, fried green tomatoes and red tomato.
Melt butter in frying pan.
Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
Eat hot or cold.