| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | French | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | sm | Onion; minced |
| 1/2 | ts | Thyme |
| 1 | tb | Parsley; minced |
| 2 | tb | Butter |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground black pepper |
| 1 | tb | Flour |
| 1/2 | ts | Dehydrated lemon peel; minced |
| 1 | c | Sour cream |
| 1 | tb | Sherry; optional |
| 1 | pk | (20 oz) frozen green beans (French cut); cooked and drained |
| 1/2 | c | Sharp cheddar cheese; grated |
| 1/2 | c | Bread crumbs |
INSTRUCTIONS
Cover dehydrated lemon peel with 1 1/2 teaspoon water, let stand 5 minutes. In a heavy bottomed medium saucepan over low heat, saute onions, thyme and parsley in butter for 5 minutes. Blend in salt, black pepper, flour and lemon peel. Add sour cream and cook on low for 3 minutes. (If using sherry, add now.) Grease a medium/large casserole dish with butter, add the cooked and drained green beans to dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and breadcrumbs over the top of dish. Bake at 350 degrees for 20-30 minutes, until golden. NOTES : If preferred, use 1 1/4 lbs fresh green beans, ends removed, cooked in a large pot of boiling water until tender but still snappy, 6-8 minutes) Recipe by: Penzey's Ltd. Spice Catalog Posted to MC-Recipe Digest V1 #1024 by MAMacR <MAMacR@aol.com> on Jan 20, 1998
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