Subscibe to DEAL OF THE DAY

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
you can even feel OK straying 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 ALMONDINE GREEN BEANS recipe (or
"with blanched & slivered almonds"). The bean flavor really
comes across with a hint of the nutty-lemon flavor and doens't
overpower it overall. Make sure to bring all kinds of flavors
on the table.


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

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

*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


How do you pick em at the produce corner? Look for fresh,
clean beans that are tender, crisp and well-shaped. The most
tender beans will be thin but can be either long or short.
Pick beans with smooth skin.

Wash beans in water before refrigeration, but do not snap
off the ends before storing. Beans will keep for several
days in a plastic container, but are best when used
immediately. Do avoid beans that are tough and discolored
as this is a sign that they are not fresh. Beans that are
soft, wrinkled or have lumpy sections along the length should
also be avoided.

It pays to be a picky picker.