RECIPES FOR BEANS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED BEANS (05-11-92) (0:39) 1 (15 OUNCE) CAN RED BEANS, DRAINED 1 (15 OUNCE) CAN GREAT NORTHERN BEANS, DRAINED 1 (15 OUNCE) CAN KIDNEY BEANS, DRAINED 1 (15 OUNCE) CAN PORK AND BEANS 1/2 CUP BRAN 1/4 CUP MOLASSES 1/4 CUP CATSUP 1/2 TEASPOON DRY MUSTARD 1/2 TO 1 CUP CHOPPED SCALLIONS 1/2 TEASPOON BAKING SODA PREHEAT OVEN TO 350 DEGREES. MIX ALL INGREDIENTS TOGETHER AND POUR IN A 9 X 12 INCH BAKING DISH. BAKE AT 350 DEGREES FOR 1 HOUR. ALLOW TO COOL AT LEAST 20 MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED BEANS 1 (08-07-93) (16:11) SERVINGS: 4 2 C PORK & BEANS (16 OZ CANS) 1/3 C BOTTLED BAR-B-QUE SAUCE 1/4 C BROWN SUGAR 1/4 C GOLDEN RAISINS 1/3 C TART (GRANNY SMITH) APPLES 1/2 C CHOPPED ONION 8 EA BACON STRIPS DRAIN PORK AND BEANS AND PLACE INTO OVEN-PROOF BOWL. CHOP ONION AND APPLES AND ADD TO BEANS. ALSO ADD BAR-B-QUE SAUCE, BROWN SUGAR AND RAISINS. MIX TOGETHER AND LAY BACON STRIPS ON TOP. PLACE IN COVERED GRILL AND BAKE AT 350 DEGREES FOR 1 TO 1 1/2 HOURS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED BEANS 2 (03/14/94) (20:00) 1/2 LB BACON, DICED 1 MEDIUM ONION, MINCED 1 GALLON WATER 1/2 CUP MOLASSES 1/2 CUP BROWN SUGAR 2 CUPS KETCHUP 2 TBSP PREPARED MUSTARD 1-1/2 LBS NAVY BEANS, PICKED OVER, RINSED, AND SOAKED OVERNIGHT IN WATER TO COVER SALT AND FRESHLY GROUND PEPPER TO TASTE SAUTE BACON IN LARGE POT UNTIL BROWNED; ADD ONION AND COOK UNTIL BROWNED, ABOUT 4 MINUTES. ADD WATER, MOLASSES, BROWN SUGAR, AND MUSTARD; BRING TO A BOIL. DRAIN BEANS AND ADD TO POT; RETURN TO BOILING, REDUCE HEAT TO A SLOW SIMMER. COOK 4 TO 5 HOURS UNTIL BEANS ARE SOFT, ADDING WATER AS NECESSARY. SEASON WITH SALT AND PEPPER. MAKES 20 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEAN CASSEROLE (11-14-93) (17:36) 1 LB BACON, COOKED AND CRUMBLED 4 ONIONS, SLICED 1/2 CUP MAPLE SYRUP 1/2 TSP GARLIC SALT 1 LB PINTO BEANS, COOKED COMBINE ALL INGREDIENTS IN A COVERED BAKING DISH. BAKE AT 350 DEGREES FOR 1 HOUR. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLISTERED STRING BEANS WITH PORK (11-16-93) (0:14) 3 C PEANUT OIL 1 LB GREEN STRING BEANS (6-7" LONG) 1/8 LB GROUND PORK 1/2 T DRIED SHRIMP, MINCED 2 T DRY SHERRY 1 T SZECHUAN MUSTARD GREENS, MINCED 1/4 C CHICKEN STOCK 1/2 T THIN SOY SAUCE 1 T SESAME OIL PREPARATION: RINSE BEANS & BREAK OFF ENDS; DRY THEM THOROUGHLY TO REDUCE SPATTERING DURING DEEP-FRYING. WASH DRIED SHRIMP, THEN SOAK IN SHERRY FOR 1 HOUR. MIX SHERRY FROM SHRIMP WITH CHICKEN STOCK, SOY SAUCE & SESAME OIL. RESERVE IN SMALL CUP. DEEP-FRYING: HEAT PEANUT OIL IN WOK OR DEEP-FRYER TO MODERATELY HOT. IT IS READY WHEN STRING BEAN BOILS VIGOROUSLY ON THE SURFACE. DEEP-FRY BEANS IN SEVERAL BATCHES, UNTIL THEY SHRIVEL SLIGHTLY. REMOVE, DRAIN & KEEP WARM. IF YOU ARE USING SAME WOK FOR STIR-FRYING, CAREFULLY LADLE THE EXCESS COOKING OIL INTO CAN FOR FUTURE USE, LEAVING 2 T IN WOK. STIR-FRYING: BEGIN STIR-FRYING IMMEDIATELY, OTHERWISE BEANS WILL BE OVERCOOKED. HEAT OIL TO VERY HOT. ADD GROUND PORK; STIR-FRY UNTIL IT IS NO LONGER PINK, BREAK UP MEAT INTO LITTLE SPECKS AS YOU STIR. ADD SHRIMP & MUSTARD GREENS, STIR FOR 30 SECONDS. ADD STRING BEANS; STIR TO MIX FOR ONLY 15 SECONDS. ADD LIQUID INGREDIENTS; TOSS UNTIL LIQUID IS REDUCED TO 1 T. SERVE ON A WARM PLATE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOSTON BAKED BEANS (05/20/93) (0:30) SERVINGS: 4 4 C NAVY BEANS 3 T SALT 1 EA ONION, CHOPPED 4 T BROWN SUGAR 1 T DRY MUSTARD 1/2 LB SALT PORK SOAK BEANS OVERNIGHT. DRAIN, COVER WITH FRESH WATER. BRING TO BOIL, SIMMER UNTIL TENDER, DRAIN. POUR 1/2 OF BEANS INTO BEAN POT. COMBINE REMAINING INGREDIENTS AND ADD TO POT. POUR IN REMAINING BEANS. COVER WITH BOILING WATER AND BAKE 8 HOURS AT 250 DEGREES. WATCH & ADD MORE WATER IF NECESSARY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CLASSIC GREEN BEAN BAKE (11-22-92) (1:32) 1 CAN (10 3/4 OUNCES) CREAM OF MUSHROOM SOUP 1/2 CUP MILK 1 TEASPOON SOY SAUCE DASH PEPPER 4 CUPS COOKED GREEN BEANS 1 CAN (2.8 OUNCES) FRENCH FRIED ONIONS IN 1 1/2 QUART CASSEROLE, COMBINE SOUP, MILK, SOY SAUCE AND PEPPER. STIR IN BEANS AND 1/2 CAN ONIONS. BAKE AT 350 DEGREES 25 MINUTES OR UNTIL HOT; STIR. TOP WITH REMAINING ONIONS. BAKE 5 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAMY GREEN BEANS (05/26/93) (0:21) 1 SLICED ONION 1 T. MARGARINE 1 C. SOUR CREAM 1/2 T. SALT 1/4 T. PEPPER 18 OZ. FROZEN GREEN BEANS, COOKED AND DRAINED 1/2 C. SHREDDED SHARP CHEDDAR MICROWAVE ONIONS AND MARGARINE ON HIGH 3 TO 5 MINUTES IN 1-1/2 QT. CASSEROLE. STIR IN REMAINING INGREDIENTS AND SPRINKLE CHEESE ON TOP. MICROWAVE 2 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCHY BEAN SPROUTS WITH BEEF (05/20/93) (0:54) SPROUTS ARE TASTY, HEALTHY, EASY TO GROW AT HOME AND INEXPENSIVE. 1/2 LB FLANK STEAK 2 C MUNG BEAN SPROUTS 1/2 MEDIUM YELLOW ONION 1 T PEANUT OIL 1/2 C CHICKEN STOCK 1 T DARK SOY SAUCE 1 T DRY SHERRY CORNSTARCH PASTE 2 T SALT 1 T SZECHUAN PEPPERCORNS PREPARATION: RINSE BEAN SPROUTS; DRAIN. SEPARATE LAYERS OF ONION AND SLICE INTO THIN STRIPS TO MATCH SPROUTS. CUT STEAK INTO SLICES ACROSS THE GRAIN 1/4" WIDE BY 2" LONG. MIX STOCK, SOY SAUCE AND SHERRY IN A CUP. PREPARE SZECHUAN PEPPER/SALT: HEAT DRY WOK TO MEDIUM AND ADD SZECHUAN PEPPERCORNS, STIRRING CONSTANTLY UNTIL PEPPERCORNS EXUDE A STRONG AROMA; REMOVE FROM HEAT. CRUSH PEPPERCORNS WITH SALT, USING ROLLING PIN OR BLENDER. SIFT TO REMOVE COARSE PIECES. STORE IN CLOSED JAR. SCALDING: IN LARGE BOWL, COVER ONIONS WITH BOILING WATER; DRAIN IN 10 MINUTES. ADD SPROUTS, COVER BOTH WITH BOILING WATER; DRAIN IN 3 MINUTES. SPRINKLE WITH ABOUT 1/2 TSP. SZECHUAN PEPPER/SALT. STIR-FRY: ADD OIL TO HOT WOK. WHEN OIL STARTS TO SMOKE, ADD STEAK, AND STIR-FRY BRISKLY FOR 1 MINUTE OR UNTIL MEAT LOSES PINKNESS. PUSH MEAT ASIDE IN WOK; ADD STOCK MIXTURE AND BRING TO BOIL. DRIBBLE IN THIN CORNSTARCH PASTE UNTIL LIGHT GRAVY IS FORMED. MIX WITH BEEF. POUR OVER SPROUTS AND ONIONS IN A SERVING BOWL. SERVE. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLED LIMAS 1 PACKAGE (10 OUNCES) FROZEN LIMA BEANS 1 PACKAGE (10 OUNCES) FROZEN GREEN PEAS 2 TABLESPOONS WATER 1/2 TEASPOON SALT 2 TABLESPOONS MARGARINE OR BUTTER 1/4 TEASPOON DRIED DILL WEED HEAT OVEN TO 350 DEGREES RINSE FROZEN BEANS AND PEAS UNDER RUNNING WATER TO SEPARATE; DRAIN. PLACE IN UNGREASED 1 QUART CASSEROLE. SPRINKLE WITH WATER AND SALT; DOT WITH MARGARINE. COVER AND COOK UNTIL VEGETABLES ARE TENDER, ABOUT 50 MINUTES. STIR DILL INTO VEGETABLES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILLYBEANS (12-01-93) (1:20) SERVINGS: 10 2 LB TENDER GREEN BEANS * 2 C WATER 2 C WHITE DISTILLED VINEGAR 1 1/2 T PICKLING SALT/TO TASTE 1/3 C SUGAR 2 EA BAY LEAVES 2 EA SMALL ONIONS ** 8 EA RED HOT PEPPERS 8 EA CLOVES GARLIC, PEELED 8 EA SPRIGS FRESH DILL * GREEN BEANS SHOULD BE THE "STRINGLESS" TYPE. ** ONIONS SHOULD BE PEELED AND THINLY SLICED. -------------------------------------------------------------------------- WASH BEANS AND SNIP OFF ENDS. DISCARD ANY THAT ARE WILTED OR DISCOLORED. IN A SAUCEPAN COMBINE WATER, VINEGAR, PICKLING SALT, SUGAR, BAY LEAVES, AND ONIONS. BRING LIQUID TO A BOIL AND SIMMER FOR 10 MINUTES. DROP BEANS INTO BOILING WATER AND COOK FOR JUST 5 MINUTES. THEY MUST STILL BE CRISP. DRAIN IMMEDIATELY AND RINSE IN COLD WATER. PACK BEANS UPRIGHT IN 8-OUNCE JARS WITH A COUPLE OF SLICES OF ONION. ADD 1 HOT PEPPER, 1 CLOVE GARLIC, AND A SPRIG OF DILL TO EACH JAR AND POUR HOT VINEGAR MIXTURE OVER THE BEANS TO OVERFLOWING. SEAL IMMEDIATELY. MAKES 8 8-OUNCE JARS. NOTE: ----- THINLY CUT CARROTS OR OTHER FIRM VEGETABLES MAY BE USED IN PLACE OF OR IN ADDITION TO THE BEANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRECIAN GREEN BEANS (11-26-93) (1:01) 2 CANS (16 OZ EA) SMALL WHOLE GREEN BEANS, DRAINED 2 SHALLOTS OR SMALL ONIONS, PEELED, THINLY SLICED, AND SEPARATED INTO INDIVIDUAL RINGS 2 CLOVES GARLIC, MINCED 1/4 CUP FRESH PARSLEY, CHOPPED 2 TBSPS SUGAR 2 TSPS OREGANO LEAVES 2 TSPS PREPARED MUSTARD 1/2 TSP SALT 1/2 CUP COCA-COLA 1/4 CUP OLIVE OIL 2 TBSPS VINEGAR IN A LARGE BOWL, COMBINE THE GARLIC, PARSLEY, SUGAR, OREGANO, MUSTARD, SALT, COCA-COLA, OLIVE OIL, AND VINEGAR, STIRRING UNTIL THE SUGAR IS DISSOLVED. ADD THE BEANS AND SHALLOTS/ONIONS; TOSS LIGHTLY WITH A FORK. PACK INTO 1 QUART JAR. COVER AND REFRIGERATE SEVERAL HOURS OR OVERNIGHT FOR THE FLAVORS TO BLEND. SERVE CHILLED OR AS A HOT VEGETABLE WITH STEAK, HAMBURGER, OR MEAT LOAF. MAKES1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEAN CASSEROLE (08-20-92) (13:42) COMBINE 2 (9 OUNCE) PACKAGES FROZEN GREEN BEANS, THAWED AND DRAINED, 3/4 CUP OF MILK, A 10 3/4 OUNCE CAN CONDENSED CREAM OF MUSHROOM SOUP, 1/8 TEASPOON BLACK PEPPER AND 1/2 CAN FRENCH FRIED ONIONS. POUR INTO 1 1/2 QUART CASSEROLE. BAKE, UNCOVERED, AT 350 DEGREES FOR 30 MINUTES OR UNTIL HEATED. TOP WITH REMAINING ONIONS. BAKE UNCOVERED, UNTIL GOLDEN. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEAN CASSEROLE 1 (03-29-93) (0:32) 1 PACKAGE (10 OUNCES) FROZEN FRENCH STYLE GREEN BEANS 2 TABLESPOONS BUTTER OR MARGARINE 2 TABLESPOONS ALL-PURPOSE FLOUR 1/2 TEASPOON SALT DASH PEPPER 1/2 CUP LIGHT CREAM 1/2 CUP SLICED CANNED OR FRESH MUSHROOMS 1 1/2 CUPS SHOESTRING POTATOES PLACE BEANS IN 1 QUART CASSEROLE. COVER. MICROWAVE AT HIGH 4 MINUTES, STIRRING TO BREAK APART AFTER HALF THE TIME. LET STAND, COVERED, WHILE PREPARING SAUCE. PLACE BUTTER IN 2 CUP MEASURE. MICROWAVE AT HIGH FOR 30 TO 45 SECONDS, OR UNTIL BUTTER MELTS. STIR IN FLOUR, SALT AND PEPPER. BLEND IN CREAM. ADD MUSHROOMS. MICROWAVE AT HIGH FOR 1 1/2 TO 2 1/2 MINUTES, OR UNTIL MIXTURE THICKENS, STIRRING EVERY 30 SECONDS. STIR SAUCE INTO BEANS. TOP WITH SHOESTRING POTATOES. MICROWAVE, UNCOVERED, AT HIGH FOR 1 TO 2 MINUTES, OR UNTIL HOT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEAN CASSEROLE 2 (05/20/93) (0:19) SERVINGS: 4 1 CN GREEN BEANS, FRENCH STYLE 1 CN CREAM OF MUSHROOM SOUP 1 CN ONION RINGS IN CASSEROLE DISH MIX BEANS AND SOUP. TOP WITH ONION RINGS. HEAT IN MODERATE OVEN FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEAN CASSEROLE 3 (02/10/94) (9:18) INGREDIENTS: 2 LB. CAN OF GREEN BEANS 1 CAN MUSHROOMS 3/4 CUP OF MILK 1/8 TSP OF PEPPER 2 8 OZ. CANS OF FRENCH ONIONS SET ASIDE HALF A CAN OF FRENCH ONIONS. MIX THE REST OF THE INGRED. TOGETHER IN 2 QUART CASSEROLE DISH. BAKE AT 350 FOR 30 MINUTES. PUT THE REST OF THE ONIONS ON THE TOP OF THE CASSEROLE AND BAKE ON BROIL FOR ANOTHER 5 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN-BEAN SALAD (05/17/93) (6:02) SERVINGS: 4 1 LB GREEN BEANS; FRESH * 1 X ;BOILING SALTED WATER 1/4 C STOCK; ** 3 T VINEGAR 3 T VEGETABLE OIL 2 EA ONIONS; MED., THINLY SLICED 1/2 TS DRIED DILLSEED 1 TS SUGAR * GREEN BEANS SHOULD BE SLICED LENGTHWISE (FRENCH CUT). ** STOCK IS THE WATER THAT THE GREEN BEANS WERE COOKED IN. (NOT REGULAR COOK BEANS IN BOILING SALTED WATER UNTIL JUST TENDER. RESERVE 1/4 CUP OF THE COOKING LIQUID AND DRAIN OFF THE REST. PREPARE SAUCE BY COMBINING VINEGAR, OIL, RESERVED VEGETABLE STOCK, ONIONS, DILL, AND SUGAR; STIR UNTIL BLENDED. POUR MIXTURE OVER BEANS; MARINATE SEVERAL HOURS BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS ALMOND COOK 2 TABLESPOONS SLIVERED ALMONDS IN 2 TABLESPOONS BUTTER OVER LOW HEAT UNTIL GOLDEN; STIRRING OCCASIONALLY. REMOVE FROM HEAT; ADD 1 TEASPOON LEMON JUICE. POUR OVER 2 CUPS HOT COOKED, DRAINED FRENCH STYLE GREEN BEANS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS ALMONDINE COOK 3 PACKAGES (10 OUNCES EACH) FROZEN GREEN BEANS AS DIRECTED ON PACKAGE. POUR MELTED BUTTER OVER BEANS; SPRINKLE WITH TOASTED SLIVERED ALMONDS. MAKES 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS ALMONDINE 1 (05/15/93) (0:30) SERVINGS: 2 1 C FROZEN CUT GREEN BEANS 2 T WATER 2 T BUTTER OR MARGARINE 2 T SLIVERED ALMONDS, TOASTED 1/2 T LEMON JUICE PLACE GREEN BEANS IN A SMALL NONMETAL BOWL. SPRINKLE WITH WATER. MICRO-COOK, COVERED, ON 100% POWER FOR 5 TO 6 MINUTES OR JUST TILL TENDER. LET STAND, COVERED, WHILE PREPARING BUTTER MIXTURE. FOR BUTTER MIXTURE, IN A CUSTARD CUP MICRO-COOK BUTTER OR MARGARINE, UNCOVERED, ON 100% POWER FOR 30 TO 45 SECONDS, OR TILL MELTED. STIR IN TOASTED ALMONDS AND LEMON JUICE. DRAIN GREEN BEANS; SPOON BUTTER MIXTURE OVER GREEN BEANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS AND BAMBOO SHOOTS (05-02-93) (21:31) SERVINGS: 4 10 OZ (1 PK) FROZEN GREEN BEANS * 1 C BAMBOO SHOOTS ** 1 T MARGARINE OR BUTTER 1/4 T SALT 1/4 T SUGAR 1/4 T GROUND GINGER * GREEN BEANS SHOULD BE FRENCH CUT. ** BAMBOO SHOOTS SHOULD BE CUT INTO 1/2-INCH PIECES. COVER AND MICROWAVE FROZEN GREEN BEANS IN 1-QT CASSEROLE ON HIGH (100%) UNTIL TENDER, 6 TO 7 MINUTES, DRAIN. STIR IN REMAINING INGREDIENTS. MICROWAVE UNCOVERED UNTIL HOT, ABOUT 1 MINUTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS DELUXE 1 9 OUNCE PACKAGE FROZEN OR 1 1 POUND CAN (2 CUPS) FRENCH STYLE GREEN BEANS 1 TABLESPOON BUTTER OR MARGARINE 1/2 CUP FINELY DICED COOKED HAM 1 SMALL CLOVE GARLIC, MINCED 1/2 TEASPOON SALT DASH PEPPER 1 MEDIUM TOMATO, CUT IN WEDGES COOK FROZEN GREEN BEANS IN SMALL AMOUNT OF BOILING WATER JUST UNTIL TENDER; DRAIN. OR HEAT CANNED BEANS AND DRAIN. MELT BUTTER IN SAUCEPAN; ADD HAM AND GARLIC; COOK UNTIL GARLIC IS SOFTENED. STIR IN BEANS, SALT, AND PEPPER. TOP WITH TOMATO WEDGES; COVER AND HEAT THROUGH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS WITH DILL (08-26-92) (0:28) 1 POUND GREEN BEANS, TRIMMED 1 TABLESPOON OLIVE OIL 1 CLOVE GARLIC, CRUSHED 2 TEASPOONS LEMON JUICE 1/8 TEASPOON BLACK PEPPER 2 TABLESPOONS SNIPPED FRESH DILL SET SMALL, COLLAPSIBLE STEAMER IN LARGE SAUCEPAN. ADD A SMALL AMOUNT OF WATER (ABOUT 1 1/2 CUPS) TO SAUCEPAN; BRING TO A BOIL. ADD BEANS TO STEAMER AND COVER. REDUCE HEAT TO LOW AND COOK UNTIL JUST SLIGHTLY TENDER-3 TO 4 MINUTES. PLACE BEANS IN COLANDER, RINSE UNDER COLD RUNNING WATER TO STOP THE COOKING AND DRAIN. IN LARGE SAUCEPAN HEAT OIL OVER MODERATE HEAT; ADD GARLIC. ADD BEANS TO PAN AND TOSS 2 TO 3 MINUTES OR UNTIL HEATED THROUGH. ADD REMAINING INGREDIENTS; TOSS AGAIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS WITH DILL 1 (05-12-93) (22:59) SERVINGS: 4 9 OZ CUT GREEN BEANS; FROZEN(1PK) 1/3 C ;WATER, BOILING 1 EA BEEF BOUILLON CUBE 1 T DILLWEED OR DILLSEED 2 T BUTTER PLACE FROZEN GREEN BEANS IN SAUCEPAN WITH BOILING WATER, BOUILLON CUBE, AND DILL. COVER; BRING TO A BOIL. SEPARATE BEANS WITH A FORK, REDUCE HEAT AND SIMMER FOR 10 MINUTES OR UNTIL TENDER. DRAIN. STIR IN BUTTER AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS W/FRESH DILL & SCALLIONS (11-06-92) (2:52) IBM 3 QUARTS WATER 1 POUND FRESH STRING BEANS, TRIMMED AND HALVED 3 TABLESPOONS MARGARINE 5 SCALLIONS, TRIMMED AND THICKLY SLICED 3 TABLESPOONS FRESH DILL, FINELY CHOPPED SALT AND PEPPER TO TASTE IN LARGE POT BRING WATER TO A BOIL. ADD BEANS AND COOK OVER MEDIUM HEAT, COVERED, 7 MINUTES; DRAIN. IN A LARGE SKILLET, OVER MEDIUM HEAT, MELT MARGARINE; SAUTE SCALLIONS 3 TO 5 MINUTES OR UNTIL WILTED. ADD BEANS; TOSS WITH MARGARINE AND SCALLIONS; COOK 5 TO 7 MINUTES OR UNTIL TENDER. ADD DILL, SALT AND PEPPER; TOSS TO COMPLETELY COAT BEANS. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN BEANS WITH WALNUT VINAIGRETTE (08-30-92) (0:24) 3 QUARTS WATER 1 1/2 POUNDS GREEN BEANS, TRIMMED 3/4 CUP COARSELY CHOPPED WALNUTS 8 GREEN ONIONS INCLUDING SOME OF THE GREEN 1/4 CUP MINCED PARSLEY 1/4 CUP SNIPPED DILL 3/4 CUP OLIVE OIL 1/4 CUP CIDER VINEGAR 1/2 TEASPOON SALT 1/4 TEASPOON BLACK PEPPER IN A LARGE SAUCEPAN, OVER HIGH HEAT, BRING THE WATER TO A BOIL. ADD THE BEANS; REDUCE HEAT TO MODERATE, COVER AND COOK UNTIL CRISP-TENDER, BOUT 5 MINUTES. DRAIN THE BEANS IN A COLANDER AND RINSE UNDER COLD WATER. DRAIN WELL AND PLACE IN A SERVING BOWL. IN AN ELECTRIC BLENDER OR FOOD PROCESSOR BLEND IN THE WALNUTS, GREEN ONIONS, PARSLEY, DILL, OLIVE OIL, VINEGAR, SALT AND PEPPER UNTIL SMOOTH. ABOUT 1 MINUTE. SPOON OVER THE BEANS AND TOSS WELL. REFRIGERATE, TIGHTLY COVERED, FOR 1 HOUR. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED GREEN BEANS COOK 1 POUND FRESH GREEN BEANS, CUT IN LENGTHS (4 CUPS), COVERED IN SMALL AMOUNT BOILING SALTED WATER 10 MINUTES; DRAIN. STIR IN 2 TO 3 TABLESPOONS BUTTER OR MARGARINE, 1/2 CUP CHOPPED ONION, 1/4 CUP GARLIC, MINCED, 1/4 TEASPOON DRIED ROSEMARY, CRUSHED, AND 1/4 TEASPOON DRIED BASIL, CRUSHED. COVER: COOK 10 MINUTES OVER LOW HEAT UNTIL TENDER. SEASON TO TASTE WITH SALT. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIMA BEANS SMITANE (02/10/94) (9:18) SERVINGS: 4 10 OZ LIMA BEANS, FROZEN 1/4 TS GARLIC POWDER 1 PIMENTO 1/4 TS SALT 1/2 C SOUR CREAM 1/4 TS PEPPER 3 TB CHIVES COOK LIMAS AS PACKAGE DIRECTS. DICE PIMENTO AND CHOP CHIVES. DRAIN LIMAS. LIGHTLY TOSS ALL INGREDIENTS TOGETHER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIMA CHEESE BAKE POUR BOILING WATER OVER ONE 10 OUNCE PACKAGE FROZEN LIMAS; BREAK APART; DRAIN. BLEND ONE 11 OUNCE CAN CONDENSED CHEDDAR CHEESE SOUP AND 1/2 CUP MILK; ADD LIMAS, 3/4 CUP SLICED CELERY, AND 1/4 CUP SNIPPED PARSLEY. STIR IN HALF ON ONE 3 1/2 OUNCE CAN FRENCH FRIED ONIONS. BAKE AT 350 DEGREES FOR 35 MINUTES. TRIM WITH REMAINING ONIONS; BAKE 10 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE BAKED BEANS (12/26/93) (2:03) 1 LB. DRIED NAVY PEA BEANS OR YELLOW EYE BEANS (2 CUPS) 6 CUPS COLD WATER 1 TSP. SALT 1/4 LB. SALT PORK 1 MED. ONION, PEELED 2 TSP. DRIED MUSTARD 1/4 CUP MOLASSES 1/3 CUP BROWN SUGAR 1/3 CUP MAPLE SYRUP WASH BEANS AND ADD COLD WATER. COVER AND LET SOAK OVERNIGHT. ADD SALT TO BEANS AND LIQUID AND SIMMER GENTLY UNTIL TENDER, ABOUT 1 HOUR. DRAIN, RESERVE LIQUID. MEASURE 1-3/4 CUP BEAN LIQUID, ADD WATER IF NECESSARY. CUT A SLICE FROM THE SALT PORK AND PLACE IN THE BOTTOM OF THE BEAN POT. ADD BEANS; PLACE THE ONION IN CENTER OF THE BEANS. MIX MUSTARD, SUGAR, MOLASSES, AND MAPLE SYRUP WITH BEAN LIQUID; POUR OVER BEANS. CUT 3 GASHES IN THE REMAINING SALT PORK, AND PLACE ON TOP OF THE BEANS. RIND SIDE UP. COVER AND BAKE 5 TO 7 HOURS IN A 300XF OVEN, ADDING MORE WATER AS NEEDED. REMOVE COVER FROM BEAN POT THE LAST HALF HOUR SO PORK RIND WILL BROWN AND BECOME CRISP. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ENGLAND STYLE BAKED BEANS (03/14/94) (19:59) 1-1/2 LBS DRY NAVY BEANS 1 LB SMOKED HAM OR HAM HOCKS * 1/2 CUP ONION, CHOPPED 1/2 CUP (PACKED) BROWN SUGAR 1/2 CUP MAPLE SYRUP 1 TSP SALT 1 TSP DRY MUSTARD * OR 1/2 LB SALT PORK, CUBED RINSE AND PICK OVER BEANS. COVER IN 3 TIME THEIR VOLUME OF WATER AND BRING TO A BOIL FOR 10 MINUTES, REDUCE HEAT TO SIMMER AND COOK ANOTHER 30 MINUTES. COVER AND LET STAND FOR 1 1/2 HOURS OR UNTIL BEANS ARE TENDER; DRAIN. ADD 1 CUP WATER TO CROCK POT WITH BEANS; ADD REMAINING INGREDIENTS, MIXING WELL. COVER AND COOK ON LOW 10 TO 12 HOURS, OR HIGH FOR 4 TO 5 HOURS, STIRRING OCCASIONALLY. CUT HAM FROM BONE AND RETURN TO POT. NOTE: IF THICKER BEANS ARE DESIRED, UNCOVER AND TURN TO HIGH FOR LAST HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED BEANS WITH RICE (05/17/93) (6:23) SERVINGS: 6 1 LB RED KIDNEY BEANS 1 LB SALT PORK 2 EA CLOVES GARLIC 1 T ITALIAN SEASONING 1 EA BELL PEPPER 1 EA CHOPPED ONION 1 EA STALK CELERY 1 EA WHOLE HOT PEPPER BOIL PORK 5 MINUTES TO GET RID OF SALT. PUT PORK IN SECOND WATER (HOT) AND ADD BEANS, WATER, SHOULD BE ONE-HALF INCH ABOVE BEANS. ADD IMMEDIATELY, ONE BELL PEPPER, ONE CHOPPED ONION, CELERY, GARLIC, ITALIAN SEASONING AND WHOLE HOT PEPPER. COOK SLOWLY TWO TO THREE HOURS, UNTIL GRAVY IS THICK AND BEANS TENDER -- JUST BEFORE DISHING OUT ADD A PINCH OF ITALIAN SEASONING AGAIN. SALT TO TASTE AND SERVE WITH RICE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAVORY BEANS 2 PACKAGES (10 OUNCES EACH) FROZEN WHOLE GREEN BEANS 1 BEEF BOUILLON CUBE 1/2 CUP BOILING WATER IN SAUCEPAN, DISSOLVE BOUILLON CUBE IN BOILING WATER. ADD BEANS; HEAT TO BOILING. COVER; SIMMER 5 MINUTES OR UNTIL TENDER. SEASON WITH PEPPER. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SNAPPY GREEN BEANS COOK 4 SLICES BACON UNTIL CRISP; DRAIN, RESERVING 2 TABLESPOONS DRIPPINGS. COOK 1/4 CUP CHOPPED ONION IN RESERVED FAT UNTIL TENDER. ADD 1 TO 2 TABLESPOONS TARRAGON VINEGAR, 1/2 TEASPOON SALT, AND DASH PEPPER. POUR OVER 2 CUPS HOT COOKED DRAINED GREEN BEANS. CRUMBLE BACON ATOP. SERVES 3 OR 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPICY GREEN BEANS (05-02-93) (21:15) SERVINGS: 6 1 1/2 LB FRESH GREEN BEANS 1 EA IN CUBE PEELED CHOPPED GINGER 10 EA WHOLE CLOVES GARLIC 1 1/2 C WATER 5 T VEGETABLE OIL 2 T WHOLE CUMIN SEEDS 1 EA DRIED HOT RED CHILI 2 T GROUND CORIANDER 1 1/4 T SALT 3 T LEMON JUICE 1 T GROUND ROASTED CUMIN TRIM THE GREEN BEANS AND CUT THEM CROSSWISE AT 1/4 IN INTERVALS. PUT THE GINGER AND GARLIC INTO THE CONTAINER OF AN ELECTRIC BLENDER OR FOOD PROCESSOR. ADD 1/3 OF THE WATER AND BLEND UNTIL FAIRLY SMOOTH. HEAT THE OIL IN A WIDE, HEAVY SAUCEPAN OVER A MEDIUM FLAME. WHEN HOT, PUT IN THE CUMIN SEEDS. FIVE SECONDS LATER, PUT IN THE CRUSHED CHILI. AS SOON AS IT DARKENS, POUR IN THE GINGER-GARLIC PASTE. STIR AND COOK FOR ABOUT A MINUTE. PUT IN THE CORIANDER. STIR A FEW TIMES. NOW PUT IN THE CHOPPED TOMATOES. STIR AND COOK FOR ABOUT 2 MINUTES, MASHING UP THE TOMATO PIECES WITH THE BACK OF A SLOTTED SPOON AS YOU DO SO. PUT IN THE BEANS, SALT AND THE REMAINING WATER. BRING TO SIMMER. COVER, TURN HEAT TO LOW AND COOK FOR ABOUT 8-10 MINUTES OR UNTIL THE BEANS ARE TENDER. REMOVE THE COVER. ADD THE LEMON JUICE, ROASTED CUMIN, AND A GENEROUS AMOUNT OF FRESHLY GROUND PEPPER. TURN HEAT UP AND BOIL AWAY ALL OF THE LIQUID, STIRRING THE BEANS GENTLY AS YOU DO SO. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SZECHUAN GREEN BEANS (02/10/94) (9:20) SERVINGS: 8 6 GARLIC CLOVES, PEELED 2 QUARTER-SIZED SLICES GINGER 2 SCALLIONS, CUT IN 2" LENGTHS 1 TB VEGETABLE OIL 1 TS HOT RED-PEPPER FLAKES 1 TB SOY SAUCE 1 TB RICE WINE VINEGAR 1 LB GREEN BEANS, TIPPED/TAILED PEEL GARLIC AND GINGER. SMASH GARLIC. TRIM SCALLIONS AND CUT INTO 2" LENGTHS (DON'T BE FANCY, THE NEXT STEP IS A FOOD PROCESSOR). PLACE GARLIC, GINGER, AND SCALLIONS INTO A FOOD PROCESSOR AND PROCESS UNTIL FINELY CHOPPED. REMOVE TO A 14X11X2" DISH. ADD OIL AND PEPPER FLAKES. COOK IN MICROWAVE, UNCOVERED, AT 100% FOR 3 MINUTES. REMOVE FROM MICROWAVE AND STIR IN REMAINING INGREDIENTS, TOSSING GENTLY TO COAT GREEN BEANS. COOK, UNCOVERED, AT 100% FOR 10-15 MINUTES, STIRRING 4-5 TIMES. SERVE HOT OR COLD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WARM GREEN BEAN & NEW POTATO SALAD (10-07-92) (2:00) 1 POUND SMALL RED POTATOES 1 POUND GREEN BEANS 1/4 CUP BOTTLED ITALIAN SALAD DRESSING ABOUT 30 MINUTES BEFORE SERVING: 1. CUT EACH POTATO IN HALF. IN 4- QUART SAUCEPAN OVER HIGH HEAT, HEAT POTATOES AND ENOUGH WATER TO COVER TO BOILING. MEANWHILE, TRIM STEM ENDS FROM GREEN BEANS. 2. WHEN POTATO WATER COMES TO A BOIL, ADD GREEN BEANS; HEAT TO BOILING. REDUCE HEAT TO LOW; COVER. AND SIMMER UNTIL POTATOES AND GREEN BEANS ARE TENDER, 10 TO 15 MINUTES. 3. DRAIN POTATOES AND GREEN BEANS; RETURN TO SAUCEPAN. ADD ITALIAN DRESSING AND TOSS TO COAT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WESTERN STYLE BEANS (11-04-93) (23:32) 1 POUND DRIED BEANS (PINTO, RED, PINK, OR NAVY) 1 T VEGETABLE OIL 1 CUP CHOPPED ONION 2 T CHILI POWDER 1/2 T SALT 5 CUP WATER 1 CUP GREEN CHILIES SAUCE (SEE SEPARATE RECIPE - SAUCE) WASH AND PICK OVER BEANS. COVER WITH WATER AND SOAK OVERNIGHT. DRAIN. HEAT OIL IN COOKING POT. ADD ONION AND SAUTE UNTIL TENDER, ABOUT 5 MINUTES. ADD CHILI POWDER, SALT, BEANS AND WATER. BRING TO A BOIL. REDUCE HEAT, COVER AND COOK UNTIL BEANS ARE TENDER, 1 TO 1 1/2 HOURS. ADD GREEN CHILIES SAUCE, STIR AND SIMMER UNCOVERED 30 MINUTES LONGER. BEANS SHOULD NOT BE TOO SOUPY. SERVES 9 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=