*** A WORD FROM THE KITCHEN ***

Enough of the sweets and onto the sides for your holiday
menu. You won't see Green Bean Casserole from Marzee because
you can get that right off the back of the Durkee French Onions
can. I do, however thing green beans are en excellent choice
and since yesterday's potatoes are on the heavy side I would
stay away from the creamy cheesy or "soupy" casseroles. It would
be a better compliment to the meal to bring out the fresh bean
flavor and keep them GREEN.... This is why I've chosen a GREEN
BEANS ALMONDINE recipe (or "with blanched & slivered
almonds"). The bean flavor really comes across with a hint
of the nutty-lemon flavor and doesn't overpower it overall.
Make sure to bring all kinds of flavors on the table.

(Ok I lied I had to include the tips you requested for
baking those homemade cookie treats to your pals and loved
ones there is still a bit of time to get them a homemade
holiday hug)

Enjoy!
Marzee
Email Me

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RECIPE: ALMONDINE GREEN BEANS

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INGREDIENTS:
2 pounds fresh green beans, washed and trimmed
1/2 cup slivered blanched almonds
4 tablespoons butter
2 teaspoons lemon juice

DIRECTIONS:
Remove both ends of beans, break in half, and wash
thoroughly. Place in a large pot and add water 3 to 4
inches from the top. Cook until tender (do not overcook).
Remove beans and place in a large bowl. Cook almonds in
the butter over low heat until golden, stirring occasionally.
Remove from the heat, add salt and lemon juice. Pour over
the hot beans and serve.

Yield: 6-8 Servings
Category: Vegetables, Side Dishes


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HOW TO SHIP HOME BAKED COOKIES:

After all of the trouble you go to baking cookies and other
goodies to ship off to your loved ones, the last thing you
want is to have them end up as "crumbs" once they get there.
Here are a few tips on mailing cookies:


* Don't pack crisp and soft cookies together. The moisture
from the soft cookies will seep into the crisp cookies,
making them lose their crunch.

* Don't overstuff or under-stuff your container or the
cookies may be damaged. They should fit snugly so crumple
up some tissue paper to fill the holes if you need.

* Pack in a sturdy tin or airtight container. Place a piece
of bubble wrap on the bottom of the container, then line
the container with waxed paper or cellophane. Leave enough
to tuck over the top once the container is fully packed.
Place one layer of cookies in the container, then cover
with waxed paper. Arrange another layer of cookies,
followed with more parchment paper, and repeat until full.
Tuck the cellophane or parchment paper over the top and
place another piece of bubble wrap on top before sealing
the container.

* Pack your tin or container in a heavy-duty cardboard box
that's large enough to allow a two or three inch cushion
between the tin and the wall of the outside box. Place a
layer of shipping peanuts, air-popped popcorn, or crumpled
paper on the bottom of your shipping box. Set your cookie
tin on this bottom layer. Then fill in the sides and top
with more shipping materials. Seal the shipping box with
two-inch-wide shipping tape.

Don't forget the mailing label and you're ready to ship!


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