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SPANISH SNAP BEANS 1 teaspoon chopped onion 2 cup chopped green pepper 1 cup cooked snap beans Salt & pepper Brown onion and green pepper in oil. Add tomatoes and cook slowly for 15 minutes. Add beans and seasonings. Turn into serving dish and top with tasted bread crumbs.WILTED CABBAGE AND CARROTS 4 slices bacon, cut into 1/2-inch pieces 1 medium onion, thinly sliced 3 1/2 cups cabbage, thinly sliced (about 3/4 pound) 2 carrots, coarsely grated 1/4 cup chopped fresh parsley salt and pepper Using medium heat: cook bacon in a large skillet until crisp. Cool bacon on paper towels. Cook onion in fat remaining in skillet until softened. Stir in cabbage and carrots. Cook and stir until semi-crisp, about 5 minutes. Stir in bacon and parsley. Season with salt and pepper. Yield: 2 servings.
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