Preheat oven to 350 degrees.
Place thawed green beans & almonds in a 13x9-inch glass baking pan.
In a separate bowl, mix together all remaining ingredients.
Pour soup mixture evenly over green beans.
Bake at 350 degrees for 25-35 minutes until golden brown and bubbly.
To toast nuts, bake uncovered in ungreased shallow pan in 350\u00b0F oven about 10 minutes or until golden brown.
Steam green beans 5 to 7 minutes or microwave on high about 4-5 minutes, stirring occasionally; drain.
Meanwhile, heat olive oil in a small nonstick skillet over medium heat.
Add cranberries, sugar and orange juice.
Cook, stirring gently, until cranberries are soft and liquid is syrupy.
Stir in chopped nuts and toss mixture with green beans.
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth.
Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth.
Refrigerate until 30 minutes before serving.
Serve with crackers and raw vegetables.
In a small saucepan over low heat melt butter with lemon juice and soy sauce. Stir in garlic and cook for about 10 minutes. Refrigerate overnight.
Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still crisp, about 10 minutes. Drain.
Heat butter mixture and pour over beans. Stir in pimentos and peanuts. Toss and serve.
*Or two 9 ounce packages frozen cut green beans, cooked and drained.
erve.
Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden
o make any of the recipes in this collection.
Makes
Mix the first six ingredients to make a vinaigrette.
Clean and remove ends from green beans.
Chop the onion.
Place beans and onions in a medium sized bowl that has a tight fitting cover.
Pour 1/3 of the vinaigrette over the beans and onion.
Put the cover on the bowl and toss to coat.
Refrigerate for a minimum of 4 hours.
Serve chilled.
The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.
olor three-quarters of marzipan green and remaining quarter red. Roll
ngredients to pick a spicy green like arugula or rocket and
nd thyme, then toss in green beans.
Add chicken broth
or approximately 1 hour. (Other recipes said to cook only until
Combine cream cheese, pineapple, green pepper and seasoned salt.
Form into a ball and roll into chopped pecans.
Serve with assorted crackers.
Combine all ingredients, except buttermilk. Stir with a wire whisk until well blended. Whisk in buttermilk until combined.
Cover and refrigerate 1 to 2 hours to allow flavors to blend. Use as a dressing for mixed green salads or as a dip for fresh vegetables.
Note & Tip's: * May substitute 3 packets Splenda, or Equal sweetener.
or more delicious and economical recipes that feature in-season fresh
large bowl. Prepare the Green Chile Vinaigrette and pour over
topped with Green Beans and Poached Vine tomatoes, recipes follow.
Garlic
add a few drops of green food coloring.
One portion
ry it w/store bought green grapes.).
Combine the cooked
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.