| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil & margarine mixed |
| 1 |
tb |
Chopped fresh parsley (optional) |
| 1 |
c |
Tomato juice or sauce |
| 2 |
md |
Potatoes; peeled |
| 1 |
lb |
Fresh green beans; trimmed, cut |
|
|
Salt & freshly ground pepper |
| 2 |
tb |
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
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