INGREDIENTS

INSTRUCTIONS

To test steamed green beans for doneness, dip your fingers in cold water
and tweak a bean. If it bends a little, the beans are crisp-tender; if it
bends a lot, the beans are fully cooked. The less you cook the beans, the
more vitamins they retain.
Remove the ends from the beans and, if they are young and tender, leave
them whole. Otherwise, cut the beans in half on the diagonal. Bring water
to a boil in the bottom of a steamer, put the beans in the top, and steam,
covered, until the beans are cooked to your taste =97 about 5 minutes for
tender but still quite crisp, up to 8 minutes for fully cooked.
Transfer the beans to a bowl and quickly toss them with a grating or two of
nutmeg, a few drops of lemon juice, and cracked peppercorns to taste.
Arrange the beans on the serving plates. Slice the mushrooms and arrange a
few slices over the beans. Mushrooms are optional. One pound serves 4 at 30
cals each.
>From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from
the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96.
Recipe By     : New Spa Food (1990)
Posted to MC-Recipe Digest V1 #269
Date: Wed, 30 Oct 1996 14:32:29 -0800 (PST)
From: PatH <phannema@wizard.ucr.edu>

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