| 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 | T | Vinegar |
| 3 | T | Vegetable oil |
| 2 | Onions, med. thinly sliced | |
| 1/2 | t | Dried dillseed |
| 1 | t | 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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