1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
Fry the bacon and onion in skillet.
When onion is clear add the green beans, juice and all, and pepper.
Cook until juice is almost gone.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cut into small pieces.
Pour 1/2 of the tomato-vegetable juice into a large pitcher. Add cooked bacon, Worcestershire sauce, lime juice, horseradish, pickle juice, green olive juice, hot sauce, celery salt, and cayenne pepper. Stir vigorously. Add remaining tomato-vegetable juice and stir again. Add vodka and stout beer; stir. Pour into ice-filled glasses.
Juice the ginger first, than the apples.
Place juice in a mason jar. Add the blue-green algae or green powder, screw on the lid, and shake well.
To your health!
Drain juice from green beans and reserve.
Cut bacon in half. In each slice of bacon, roll up 3 or 4 green beans.
Secure bacon with toothpicks.
Add part of green bean juice to the roll-ups after placing the roll-ups in a baking pan.
Season with salt and pepper.
Bake until bacon browns.
Salt and pepper both sides of chicken.
Place chicken in a baking dish; add 1 can mushrooms and 1 can green beans (drained). Take 2 packages chicken gravy mix, add mushroom and green bean juice and water to make 2 cups.
Pour over chicken, mushrooms and green beans.
Cover and bake about 1 1/2 hours at 350\u00b0 or until chicken is tender.
Serve with rice or mashed potatoes.
Bring to a boil sugar, vinegar, oil, salt, pepper and green bean juice. Pour liquid over vegetables; marinate in refrigerator 24 hours.
Keeps 1 to 2 weeks (if it last that long).
Chop bacon in pieces,
fry in skillet.\tSaute onion and pimiento in bacon grease;
add
the green beans, juice and all to mixture.
Add garlic
salt\tand
Nature's
Season to taste. Simmer.
an of green bean juice into soup. Drain rest of green beans and
Cook bacon skins in oven until grease comes off.
Do not bake skins until they become cracklings, just until some of the grease comes off.
Pour skins and grease in pot with green beans and green beans juice (no water).
Add salt to taste.
Cook on very low heat for 1 hour longer if you like.
The longer and the lower they cook, the better they will taste.
Reserve 1/2 cup green bean juice.
long with the green chiles, olives, jalapeno, and lime juice.
Puree
he butter, green peppercorns drained and rough chopped, shallot, lemon juice, dijon
Pour green tomatillo salsa in a saucer
he tomatoes, green onions, bell pepper, cucumber, cilantro, orange juice, vinegar and
large bowl with lemon juice.
Add sugar, flour, cinnamon
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
eppers: The skin of long green chiles may be tough and
he next day drain off juice. Throw away.
In stockpot
he water and add tomatoe juice to the pot and heat