3 tbsp. butter
1/2 c. onion, cut into 1/4 inch rings
9 oz. pkg. frozen cut green beans, thawed, drained
2 tbsp. sliced 1/8 inch ripe black olives
1 tsp. basil leaves
1/2 tsp. salt
1/8 tsp. garlic powder
1/2 c. cubed 1/2 inch tomato

In 2 quart saucepan, melt butter. Stir in onion. Cook uncovered over medium heat, stirring occasionally until crispy tender (3 to 5 minutes). Stir in remaining ingredients except tomato. Cover; continue cooking, stirring occasionally until vegetables are crispy tender (5 to 7 minutes). Stir in tomato. Cover and continue cooking 1 minute. Yield: 5 (1/2 cup) servings.