| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Filet or snap beans* |
| 2 |
tb |
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
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”