| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
T |
Olive oil & margarine mixed |
| 1 |
T |
Chopped fresh parsley |
|
|
optional |
| 1 |
c |
Tomato juice or sauce |
| 2 |
|
Potatoes, peeled |
| 1 |
lb |
Fresh green beans, trimmed |
|
|
cut |
|
|
Salt & freshly ground pepper |
| 2 |
T |
Fresh mint, chopped |
INSTRUCTIONS
From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Tue, 14 May
1996 17:30:53 GMT Heat the fat in an enameled pan and mix in the
tomato juice or sauce. Add the green beans and parsley to the pan
with enough water to almost cover. Tuck the potato slices in between,
partially cover the pan, and simmer for 25 minutes, the stir and
season with salt, pepper, and 2 tablespoons chopped mint. Cook
uncovered until the beans and potatoes are fork tender, about 10 more
minutes. If the sauce has not thickened, pour it into a small pan, and
boil down to one cup, then combine with the beans and potatoes in a
warm serving bowl. Sprinkle with a little additional fresh mint and
serve warm. Excellent with grilled chops, fish or egg dish, but
equally good as a main course with cheese. From: "The Food of Greece"
by Vilma Liacouras Chantiles. Avenel Books, New York. via Karen
Mintzias MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #83 From the MasterCook recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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