| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
German |
German, Salads, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Green beans; fresh * |
|
|
;boiling salted water |
| 1/4 |
c |
Stock; ** |
| 3 |
tb |
Vinegar |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Onions; med., thinly sliced |
| 1/2 |
ts |
Dried dillseed |
| 1 |
ts |
Sugar |
INSTRUCTIONS
* Green beans should be sliced lengthwise (French Cut). ** Stock is the
water that the green beans were cooked in. (Not regular
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of
the cooking liquid and drain off the rest. Prepare sauce by combining
vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until
blended. Pour mixture over beans; marinate several hours before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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