Roast ham until tender.
Remove meat from broth; add 1 onion and the parsley.
Boil about 5 minutes.
Next, add 2 pounds fresh or frozen string beans.
Boil about 20 minutes.
Then add the 4 medium potatoes, diced, and 1 small can of kidney beans.
Boil all of this until tender.
In pan, melt butter; add onion and saute.
Pour in juice from tomatoes and simmer a few minutes.
Mash tomatoes and add to onion and juice.
Add the sugar.
Cook frozen string beans and drain. Add to first mixture.
Season with salt, pepper and garlic salt. Mix and cook another 5 minutes.
Dredge tender beef with mixture of soy sauce, sugar, cornstarch, salt and sherry.
Heat pan.
Add oil and saute the dredged beef a few seconds.
Pour boiling water over 1/2 pound of string beans; bring to a boil and drain immediately (save 1/4 cup of the water).
Add parboiled beans and 1 can string beans or 1 package of frozen string beans to meat.
Add 1/4 cup bean water. (If frozen beans are used, no additional water is required.) Simmer a few seconds and serve hot.
Serves 4.
Rinse fresh beans; drain.
Defrost frozen string beans.
Saute onions in hot oil.
Add string beans, garlic, salt, allspice and water.
Add tomatoes (cut in quarters) to beans the last 5 minutes of cooking time.
Cover and cook over low heat for 20 minutes, stirring occasionally.
Serve hot or cold.
Cook string beans; reserve bean water and set aside.
Brown onion and bacon together.
Add approximately 2 tablespoons of Wondra flour to bacon and onion mixture.
Add some reserved string bean water until mixture is a smooth consistency.
Add 1/4 cup apple cider vinegar.
Stir in fresh ground pepper to taste. Add string beans.
Let simmer 15 minutes.
Stir occasionally. Will become thick.
Add a little water if too thick.
Cooking time:
1/2 hour.
Place string beans in boiling salt water.
Cook 7 to 8 minutes.
Add drained mushrooms 3 minutes before the end of cooking time, just long enough to heat them through.
Drain beans and mushrooms.
Season with additional salt and pepper and a lump of butter, if desired.
Combine and cook the butter, flour, sour cream, grated onion, salt, pepper and sugar until thick.
Mixture does not get real thick.
Cook the two packages of string beans and drain well.
In greased casserole, combine green beans and white sauce.
Spread Swiss cheese on top of mixture.
Combine crushed corn flakes with 2 tablespoons of butter and sprinkle on top of string beans mixture and cheese.
Bake in a 350\u00b0 oven for 20 minutes.
Serves 3 to 4.
Heat oil in shallow baking pan at 400\u00b0; add string beans, chopped onion and salt.
Toss and turn ingredients; cook 10 minutes or until done.
You can make a
lot or a little; for smaller quantities, you can do this in a frying pan on a burner.
Cut lamb meat into 2-inch chunks.
Brown slightly and season with salt and pepper.
Add sliced onions and cook until meat is somewhat tender, stirring frequently.
Add string beans or lima beans, whichever you prefer.
Add tomatoes cut into chunks.
Add cold water so stew is juicy.
Cover and cook over medium low heat for 10 to 12 minutes.
Stir and then continue to cook until the beans are done, about 45 minutes.
Serve over rice.
Cook, season and drain string beans.
Saute green pepper and onion in butter.
Mix string beans, sauteed pepper and onion, tomatoes, cornstarch and sugar.
Pour in buttered casserole.
Top with crushed 8 to 10 saltines.
Top with dots of butter.
Bake at 350\u00b0 for 25 minutes.
In large heavy saucepan, heat oil.
Add garlic and beans and saute over high heat to sear beans, stirring frequently so they do not burn.
Add thyme, sea salt and pepper to taste.
Add water and vegetable bouillon.
Bring to a boil; cover tightly.
Reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife.
Add more water, if necessary.
Frozen beans will take only half the time.
Add squeeze of lemon juice and toss well.
Serves 2.
In a large heavy saucepan, heat the oil.
Add garlic and beans. Saute over high heat to sear beans, stirring frequently so they do not burn.
Add thyme, salt and pepper to taste.
Bring to a boil. Cover tightly.
Reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife. Add more water, if necessary.
Frozen beans will take only half the time. Add squeeze of lemon juice and toss well. Serves 2.
In large heavy saucepan, heat oil. Add garlic and beans, and saute' over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and veegtable broth. Bring to a boil, cover tightly, reduce heat to med.-low, and simmer for 20-30 minutes or until beans are tender when pierced with tip of sharpe knife. Add more water, if necessary. frozen beans will take half the time. Add lemon juice, toss well.
iking.
For the string beans, cook the beans in boiling salted water
Fry bacon until crisp; set aside bacon.
Save drippings.
Boil water.
Add sugar, salt and string beans; cook about 10 minutes. Add corn and bacon drippings; mix.
Cook 5 to 8 minutes longer, or until beans are tender.
Drain and serve (with bacon, if desired).
Cook string beans until almost done.
Drain; leave about 1/4 cup liquid in the pot.
Add mushroom soup; mix together.
Put 1/2 beans in casserole dish.
Add in layers:
water chestnuts, mushrooms and almonds.
Spread rest of beans on top.
Melt 2/3 stick butter; mix with 1 cup bread crumbs.
Sprinkle mixture on top.
Dot with 2 tablespoons of butter (optional).
Put in a 350\u00b0 oven until soup is bubbling and bread crumbs are browned (about 15 to 20 minutes).
Yields 8 to 10 servings.
Heat
beans
in
boiling
water
and drain.
Add one can cream of
mushroom
soup,
heat again in serving dish in oven. Just before
ready
to serve, top with one can of onion rings. Mix some in string beans, but put most on the top.
Stream green beans in a steamer basket on
Brown hamburg with diced onions.
Add string beans, whole tomatoes and sliced onions.
Mix and then push into rings.
Place in baking pan and place in oven at 350\u00b0 about 1 1/2 hours, until moisture is absorbed.
Add cheese and top with mashed potatoes. Make sure to cover top of pan.
Place in oven again for 20 minutes.
Saute chops in butter.
Add onions and garlic.
Add plum tomatoes and season; cook for 1/2 hour.
Then add potatoes and cook for another 15 minutes.
Then add string beans.
Cook until done (15 minutes or so).
Serve with Italian bread and a green salad.