On 11/19/2003 10:22 AM, in article
et, "Donna Rose"
> opined:

> 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.
>


My sentiments exactly, I usually do about three pounds, hamhock, onions etc.

I grab about 6 at a time, line them up and cut off the tips with my very
sharp knife. Line up the other end and do it again. Tedious boring work! Man
I hate that!

>
> 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.
>
>

--
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"When a broad table is to be made, and the edges of planks do not fit, the
artist takes a little from both, and makes a good joint. In like manner
here, both sides must part with some of their demands," Benjamin Franklin
(1706-1790)
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