| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
French |
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh green beans -or- |
| 2 |
cn |
(16-oz) French style green beans |
| 1 |
|
Onion; sliced |
| 6 |
tb |
Wesson oil |
| 3 |
tb |
Vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 6 |
tb |
Mayonnaise |
| 2 |
ts |
Prepared mustard |
| 4 |
ts |
Vinegar |
|
|
Salt |
| 3 |
|
Hard-boiled eggs; chopped |
INSTRUCTIONS
EGG SAUCE
Steam fresh beans until tender or cook canned beans for 10 minutes with no
seasonings. Drain. Layer green beans and sliced onion and marinate
overnight in oil and vinegar, salt and pepper. Drain EXTRA WELL before
serving. Serve with egg sauce. Yield: 6 servings.
NANCY LICHTY (MRS. LARRY)
REFRIGERATE OVERNIGHT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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