Celebrating Holidays

Green beans make a great Thanksgiving or Christmas side dish.  Here are two variations to make this always popular vegetable – one with fresh tomatoes and basil, the other with cheese sauce.  Either is good for roasted turkey, chicken, ham, lamb chops or beef steak.

(Theses recipes are for 4 servings, just double the amount for 8 or half for 2)

For green beans and tomatoes:

• 1 pound small green beans
• Boiling salted water
• 2 Tbsp. butter or margarine
• 1/2 tsp. dried basil leaves
• Dash of lemon pepper
• 1 clove garlic, minced or pressed
• 2 small tomatoes, peeled, cut into wedges
• Salt

Green beans and tomatoes preparation :

1. Rinse beans well and snap off both ends, removing strings, if any.  Drop into rapidly boiling salted water in a large saucepan or Dutch oven.  When boiling resumes, begin timing.  Cook, uncovered, until just tender, 6 to 7 minutes.  Drain beans
2. While beans cook, heat butter in a medium frying pan.  Stir in basil, lemon pepper and garlic.  Add tomatoes, turning lightly to heat through.  Coat with butter mixture and release a little of their juice.  Mix beans with tomatoes mixture.  Salt to taste

For green beans and cheese sauce:

• 1 pound small green beans
• Boiling salted water
• 1 Tbsp. butter or margarine
• 1/4 cup whipping cream
• Dash ground nutmeg
• Dash white pepper
• 1/3 cup shredded Parmesan cheese
• Salt

Green beans with cheese sauce preparation:

1. Prepare and cook as above
2. Melt butter in same pan in which beans cooked, over medium heat.  Stir in cream, nutmeg, pepper and 2 Tbsp. of the cheese.  Mix beans into cream mixture, stirring to coat well and reheat.  Salt to taste.
3. Place beans in warm serving dish; sprinkle with remaining cheese.