Someone here wrote that the only way their SO liked green beans was
"deviled" with butter, dijon mustard and a bit of Worcestershire. I
just wanted to say I tried it with some fresh whole beans and it was
great! The way the butter and dijon make a mellow sauce around the beans
was lovely. I'll be doing this again soon.
I wish I could know who provided the recipe so that I can credit you in
my recipe collection though. Please stand up and be counted!
Goomba

Goomba38 > wrote in
:

> Someone here wrote that the only way their SO liked green beans was
> "deviled" with butter, dijon mustard and a bit of Worcestershire. I
> just wanted to say I tried it with some fresh whole beans and it was
> great! The way the butter and dijon make a mellow sauce around the beans
> was lovely. I'll be doing this again soon.
> I wish I could know who provided the recipe so that I can credit you in
> my recipe collection though. Please stand up and be counted!
> Goomba
>
>

According to Google it was from the Backseat Driving in the Kitchen thread
From: Ravinwulf ).

Ain't google searching the newsgroups a whizbang thing? You can find many
good recipe and idears that way.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus wrote:

> Goomba38 > wrote in
> :
>
> > Someone here wrote that the only way their SO liked green beans was
> > "deviled" with butter, dijon mustard and a bit of Worcestershire. I
> > just wanted to say I tried it with some fresh whole beans and it was
> > great! The way the butter and dijon make a mellow sauce around the beans
> > was lovely. I'll be doing this again soon.
> > I wish I could know who provided the recipe so that I can credit you in
> > my recipe collection though. Please stand up and be counted!
> > Goomba
>
> According to Google it was from the Backseat Driving in the Kitchen thread
> From: Ravinwulf ).
>
> Ain't google searching the newsgroups a whizbang thing? You can find many
> good recipe and idears that way.

<sheepish grin> Ok.. busted. I should have checked there first.
Goomba

"Goomba38" > wrote in message
...
> Someone here wrote that the only way their SO liked green beans was
> "deviled" with butter, dijon mustard and a bit of Worcestershire. I
> just wanted to say I tried it with some fresh whole beans and it was
> great! The way the butter and dijon make a mellow sauce around the beans
> was lovely. I'll be doing this again soon.
> I wish I could know who provided the recipe so that I can credit you in
> my recipe collection though. Please stand up and be counted!
> Goomba

Maybe these will help:

DEVILED GREEN BEANS
1 lb. green beans or 1 qt. canned beans
3 tbsp. margarine
3/4 c. sliced onion
1 tbsp. prepared mustard
1 tbsp. horseradish

BROCCOLI WITH DEVILED CREAM SAUCE
3 lbs. fresh broccoli or three 10 oz.
pkgs. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. all-purpose flour
1 1/2 tsp. dry mustard
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1 c. milk
1/2 c. dairy sour cream

Wash fresh broccoli; trim and cut into spears. Cook in boiling, salted
water, covered, about 15 minutes or until tender. (Or cook frozen broccoli
spears according to package directions). Drain. Arrange broccoli in a
shallow serving dish; keep warm. In saucepan melt butter or margarine .
Blend in flour, dry mustard, brown sugar, Worcestershire sauce, salt and
dash pepper. Add milk all at once. Cook and stir until thickened and
bubbly. Stir a small amount of hot mixture into sour cream. Return all to
hot mixture in saucepan. Heat through but do not boil. Spoon sauce over
broccoli in serving dish. Sprinkle with toasted slivered almonds, if
desired. Makes 10

Deviled corn

2 tbsp. oil
2 tbsp. flour
1 1/2 c. milk
1 tsp. salt
1/4 tsp. dry mustard

2 c. corn pulp (1 can creamed corn)
1 egg, slightly beaten
1 tbsp. Worcestershire sauce

Cover top with buttered crumbs. Bake at 350 degrees for 30 minutes.

Dimitri