2 lbs. fresh or frozen green beans
1/4 tsp. ground nutmeg
2 tbsp. butter
2 c. chicken broth or stock
1 c. water
1 1/2 tbsp. (4 1/2 tsp.) cornstarch
2 tbsp. white wine vinegar
1/2 tsp. summer savory flakes
1/2 tsp. parsley flakes
1 tsp. sugar
1 1/4 tsp. salt

Clean beans well and cut into bite size pieces. Turn into a large saucepan with nutmeg, butter, chicken broth and water. Cover and simmer 20 minutes until beans are crisp-tender.

Blend cornstarch and vinegar and add to beans along with remaining ingredients. Cook, stirring constantly, until mixture thickens and boils. Remove from heat, cover and let stand about 5 minutes before serving. Makes 8 servings.