| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
November 19 |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Green beans, trimmed halved |
|
|
crosswise |
| 5 |
T |
Butter |
| 3/4 |
c |
Chopped pecans |
| 4 |
t |
Minced lemon peel, yellow |
|
|
part only |
| 1/3 |
c |
Finely chopped fresh Italian |
|
|
parsley |
|
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Cook beans in large pot of boiling salted water until just tender,
about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain
and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
Melt butter in large deep skillet over medium heat. Add pecans; saute
until nuts are crisp and butter is lightly browned, about 3 minutes.
Add beans; toss to heat through, about 5 minutes. Mix in lemon peel;
cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer
to bowl. Makes 8 servings. Bon Appetit November 1999 Converted by
MC_Buster. Per serving: 1351 Calories (kcal); 119g Total Fat; (73%
calories from fat); 22g Protein; 73g Carbohydrate; 155mg Cholesterol;
634mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 11
Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”