3 tbsp. sweet cream butter
1/2 c. (1/2 med.) onion, cut into 1/4 inch rings
9 oz. pkg. frozen cut green beans, thawed, drained
2 tbsp. sliced 1/8 inch ripe olives
1/2 tsp. salt
1 tsp. basil leaves
1/8 tsp. garlic powder
1/2 c. (1/2 med.) 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, continue cooking 1 minute. Yield: 5 (1/2 cup) servings.