| 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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