|The Greens Cookbook|
|by Edward Espe Brown|
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking.
11 - 20 of 44 for german green beans
Combine beans, water, onion, ... add potatoes. When beans and potatoes are tender, add milk, cream, and butter. Bring to a boiling point. Serves 4 to 6.
Cut bacon strips ... high heat, fry beans and onions, stirring ... thickened and bubbling. Add bacon; seasoned to taste with salt and pepper. Makes 4-6 servings.
Brown the cubed bacon. Heat and drain the beans, add raw chopped onion, most of the ... salt and pepper, and lemon juice. Mix and serve hot immediately.
Put ham and bone and next 6 ingredients in Dutch oven. Boil, covered, 30 minutes or until potatoes are tender. Saute onion with bacon. Add to ham. ...
Fry bacon until ... drippings. To the reserved drippings, fry the onion. Saute until tender and add beans, vinegar, and sugar. Heat thoroughly and serve hot.
Cook bacon until ... onions, frying until tender. Add remaining ingredients and heat slowly until hot. Crumble bacon and return to beans just before serving.
Simmer ham in 2 quarts water for about two hours. Remove meat from bone and return to soup. Add the remainder of the ingredients except the cream. ...
In medium skillet, ... tablespoons bacon drippings in skillet. Add onion; saute until tender. Add beans, vinegar and sugar; heat thoroughly. Makes 8 servings.
Cook onion and ... half and reserved bean liquid. Cook until slightly thickened. Add beans and sour cream ... not boil. Top with crumbled bacon. Serves 8.
Put in jar and seal for 24 hours in refrigerator, turning every 3 or 4 hours. Serve cold as a relish. Serves 6-8.
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