|
|
|
|
Storing Fresh Green Beans
In article >,
says...
>The Wolf wrote:
>
>> It is a royal pain in the butt to trim the stems though, any tricks oh wise
>> one?
>
>I find it therapudic (sp) to snap green beans, but if I was in a hurry,
>I'd line them up and whack with a knife. One end, then line up the
>other end. Whack. Hardly work.
>
>nancy
>
My mom's church has an annual ethnic food festival. One of the dishes
our booth serves is a dish called "Green Beans Belgrade". Any idea how
long it takes to clean 90 pounds of green beans? I got so sick of
cleaning beans that I refuse to do that particular job any more - I'll go
in the kitchen and wash dishes, slice 50 pounds of onions, anything, just
not to have to look at 90 pounds of green beans.
Green Beans Belgrade:
1 pound green beans, cleaned and cut into two to three inch pieces
1 cup Italian flavored bread crumbs
3 cloves garlic, minced
1/4 cup olive oil
sour cream
Blanch green beans for several minutes - removed from water and dump in
ice water bath to preserve the bright green color.
Saute the garlic over medium-high heat in olive oil, then add the bread
crumbs and saute till a rich deep brown color (do not burn!). (They
should be slightly moist but not wet).
Place the beans in an casserole dish, sprinkle with the toasted bread
crumbs and slather with sourcream to taste. Pop in a 350ºF oven for 20 -
30 minutes, until top is lightly browned.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.
To reply, remove the SPAM BLOCK
|