| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Filet or snap beans* |
| 2 |
T |
Olive oil |
| 1 |
|
Garlic clove, up to 2 |
|
|
finely chopped |
| 1/2 |
c |
Fresh bread crumbs |
|
|
cut very small |
INSTRUCTIONS
Either fresh or frozen green beans. Trim beans; steam for 2 minutes
and drain. Heat oil and garlic in skillet, stir in the beans, cover
and cook 2 minutes. Then uncover and raise heat. Add bread crumbs and
toss until bread crisps. Serve hot. Recipe developed by Ellen Ogden.
In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 2.
Posted by Cathy Harned. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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