Green Beans With Bacon
Ingredients:
4 slices of bacon
¾ pound green beans, cut into 1inch pieces 2 ¼ cups)
2 medium carrots, thinly sliced (1
cup)
1-tablespoon margarine or butter
1 clove garlic, minced
1/8 to ¼ teaspoon pepper
Instructions:
In a large skillet, cook the bacon
over medium heat until crisp,
turning occasionally. Remove
bacon and drain on paper towels.
Meanwhile, precook green beans
in a small amount of boiling salted
water for 4 minutes; drain. Add the
partially cooked green beans,
carrots margarine or butter, and
garlic to bacon grease in skillet.
Cook and stir over medium-high
heat about 5 minutes or until
vegetables are crisp-tender.
Crumble bacon; stir bacon and
pepper into vegetable mixture.
Remove from heat. Transfer to
serving bowl.
Zucchini-Tomato Casserole for
the grill
Wash 2 medium-size zucchini and
cut into ½-inch slices. Wash and
peel 2 medium-size tomatoes and
cut into small wedges. Thinly slice
1 medium-size onion. On heavyduty foil, arrange zucchini,
tomatoes, and onion wedges in 2
layers, using half of each vegetable
per layer. Sprinkle each layer with
salt and pepper to taste and ¼
teaspoon oregano leaves. Pour 1tablespoon olive oil or salad oil
over top. Seal tightly and place on
grill 4 to 6 inches above a solid
bed of medium-glowing coals.
Cook, shifting packet occasionally,
for 25 to 30 minutes or until done
to your liking when pierced.
Braised cabbage and vegetables
¼ c olive oil or peanut oil
4 green onions, chopped
1 medium bell pepper, diced
½ tsp crushed red pepper flakes
(optional)
2 cloves garlic, minced
1 head green cabbage, shredded
1 c water or chicken stock
Salt and pepper to taste
Heat large, heavy, non-reactive pot
or skillet over medium high heat;
add oil to hop pan, immediately
add onions and bell peppers and
stir-fry 1 minute. Add crushed red
pepper and garlic, stir 15 seconds.
Do not allow garlic to brown.
Add two handfuls of cabbage; stir
30 seconds. Repeat until all of the
cabbage is in pot. Add water or
stock, cover and cook 10 minute
Stir occasionally to keep from
sticking. Add more water if
necessary. When cabbage is
tender, almost all the liquid will
have cooked away.