GREEN BEAN SALAD
Submitted by: Rita Blake
3 T. red wine vinegar
3 T. olive oil
1/2 cup chicken stock, fresh or canned
1 1/2 tsp. salt
Freshly ground black pepper
1 tsp. finely chopped fresh dill
1 tsp. finely chopped parsley
1 lb. fresh green beans
1 sprig fresh summer savory or 1/4 tsp. dried summer savory
In a small bowl, combine the vinegar, oil, chicken stock, 1 tsp. of the salt and a few grindings of pepper, and beat vigorously with a whisk. Stir in the dill and parsley and taste for seasoning. Cover the bowl and set aside. Trim the ends of the beans and cut into 2" lengths. In a 4-quart saucepan, bring 2 quarts water, remaining salt and summer savory to a boil. Drop in beans, return to a boil, reduce heat and boil, uncovered 10-15 minutes, or until tender but slightly firm. Immediately drain and run cold water over them to set color and stop cooking. Pat dry on paper toweling. Transfer to large mixing bowl and pour dressing over them. Stir to coat well, taste for seasoning and chill at least 1 hour before serving.
Serves 4.
GREEN BEAN CASSEROLE
Submitted by: LindaSue Carter
1 recipe sauce from Watkins mushroom soup
1 tsp Watkins granulated onions
1 tsp Watkins black pepper
1 quart fresh or canned green beans
Combine above ingredients thoroughly and place in 9x13 baking pan. Top with:
8 ounces French's fried onions
Bake in 350 F oven for 30 minutes
