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Spring has sprung, beans are green GREEN BEAN PARMESAN FRIED GREEN BEANS SLOW COOKER CRANBERRY CHICKEN
Sunday News Lancaster, PA April 6, 2008 | Linda Collingwood The signs of spring are here. Even the cooler mornings smell like spring to me. And, I know it must be because husband Dave and daughter Cris’ husband Ed have tilled the gardens and Dave and Cris have put in the early seeds.
I cannot wait for radishes and scallions. They just taste so much better and hotter fresh out of the garden.
A couple of questions for you, Exchangers. When something comes in the garden and your are overloaded, how do you use whatever it is? Or, do you freeze and can or give to neighbors? How do you make the perfect rice without a rice cooker, not instant or minute? Any tips? here green bean recipe
Dear Linda:
Here is another green bean recipe. This is always a big hit when it’s served.
2 cans green beans, drained 3/4 cup Italian bread crumbs 1 teaspoon garlic powder 1 cup freshly grated Parmesan cheese (I use the bagged shredded cheese found in the dairy section) Salt and pepper to taste Vegetable or olive oil (I prefer olive oil) Preheat oven to 350 degrees. Spray a 2-quart casserole dish with Pam and set aside.
Drain the beans and set aside. In a large bowl mix the bread crumbs, garlic powder, cheese and salt and pepper (reserve 2 tablespoons of the crumb mixture).
Mix the beans with the cheese mixture. Drizzle with a bit of olive oil and toss to mix. Place in casserole dish and sprinkle with reserved crumbs. Bake for 30 minutes or until top is golden.
NOTE: Any kind of cheese that includes Parmesan will work with this recipe.
- Joan Heckel, Lancaster Dear Linda:
This recipe is in my book, “Easy and Tasty Recipes from Romaine’s Kitchen” and my husband really likes green beans this way.
Cut ends off fresh beans, wash and place in large or deep fry pan. Add water (half full). Put lid on pan. Steam until tender. More water may be added if they aren’t tender enough. When tender to liking, add 1 to 2 tablespoon of oil. (I use canola oil). You can also add margarine or butter, 1 to 2 tablespoons. Fry beans adding 1 medium onion diced finely, if desired, turning beans until brown.
Can also add slivered almonds. A piece of ham also can be added. This is something different for a side dish. This can be done with cabbage.
- Romaine Wetzel, Ronks Here’s one that looks good for the slow cooker. It is from “Easy Cooking The Maine’ Way.” 2 cups fresh or frozen cranberries 3/4 cup onion, chopped 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ginger 31/2 pounds boneless, skinless chicken breasts 1 cup orange juice 1 teaspoon grated orange peel 3 tablespoons butter, melted 3 tablespoons flour 2-3 tablespoons brown sugar Hot cooked noodles In slow cooker, combine cranberries, onion, salt, cinnamon and ginger; top with chicken. Pour orange juice over chicken and sprinkle with orange peel. Cover and cook on low heat 5 to 6 hours or until meat juices run clear. Remove chicken. Cut up meat. Set aside and keep warm. Combine flour and butter until smooth; add to slow cooker. see here green bean recipe
Cook on high until thickened about 20 minutes. Stir in chicken and brown sugar and heat through. Serve over noodles. Makes 4 servings.
Linda Collingwood
