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Nowhere near ready to start saying goodbye to Summer I've
still got plenty of grilling and side dishes in me and
the fall fests are already beginning! This is a quick and
easy recipe to put together but allow a couple of hours
to let the flavors really mesh together. So simple and
satisfying.

Enjoy!
Marzee

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RECIPE: SUMMER GREEN BEAN SALAD

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INGREDIENTS:
2 slices Bacon
1 can French-style or Cut Green Beans -- drained
1 teaspoon Salt
1/3 cup Onion -- finely chopped
1 teaspoon Dillweed
1/2 cup Water
1/4 cup Vinegar
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon fresh ground pepper
2 tablespoons Olive Oil

DIRECTIONS:
In a small skillet, cook bacon until crisp and brown; drain,
crumble and place in a medium bowl. Add beans, 1 teaspoon salt,
onion and dillweed; toss gently. In a small bowl, combine
remaining ingredients; whisk until well- blended. Pour
dressing over bean mixture; toss gently to coat. Cover and
refrigerate about 2 hours before serving.

Yield: 6 Servings,
Category: Vegetables, Salads

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


WINGING THE TEMP ON YOUR GRILL:
When you roast or bake, you know when to add the food, based
on the oven temperature. When you grill, you can estimate
the temperature, too. Hold your hand, palm side down, about
six inches from the coals. Count "one thousand one, one
thousand two," etc., until the heat is uncomfortable and
you have to pull your hand away. If you can keep your hand
in place for:

2 seconds -- it's hot, about 375 degrees or more
3 seconds -- it's medium-hot, about 350 to 375 degrees
4 seconds -- it's medium, about 300 to 350 degrees
5 seconds -- it's low, about 200 to 300 degrees