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LEBANESE LUBEE AND RICE 
1/2 stick butter
3 med. onions
4-5 cloves fresh garlic
1 lg. can tomato puree
About 1 1/2 lbs. beef or lamb, cut into cubes
1 1/2 lbs. fresh green beans or 2 cans or 1 or more pkgs. frozen beans
Salt and pepper to taste

Melt the butter. Add onions and garlic; dice them. Cook onions and garlic for about 10 minutes, stirring often. Add your meat cubes and brown them. Add beans and a cup of water and steam them for about 1/2 hour. Add puree and 1/2 can of water and add salt and pepper. Cook until sauce is thickened.

If you use canned or frozen beans, cook the sauce first, then add the beans. Serve with rice.

RICE:

Rosemarina pasta
1/2-3/4 stick butter, melted
1/3 c. pasta
1 c. rice
1 tsp. salt

Add pasta to melted butter; brown it. Wash rice. Cook rice like on box except substitute chicken broth for water. Add salt. Cover and let it come to a boil, and then let it simmer for about 15-20 minutes.
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