Here's a quick-and-easy treatment for fresh green beans that calls for just a handful of ingredients. Everyone who eats them loves them. --Howard Levine of Arleta, California
This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!
This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.
I found this recipe in a rural newspaper years ago and have made it often. The bean bundles are excellent with chicken or beef. Sometimes I'll arrange them around a mound of wild rice to make an appetizing side dish.
You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.
Here's an appealing new take on a summertime classic. Our kids like the crunchy texture of Granny Smith apples and toasted pecans, while we like the ease of using a packaged coleslaw mix.
A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own.
This Green Bean Chicken Casserole recipe contains cubed cooked chicken, long grain and wild rice, colby cheese, frozen french-style green beans, cream of broccoli soup and more.
This flavorful dish from Marilyn Farmer of Centerville, Utah dresses up frozen green beans with onion, cheese, bread crumbs and garlic. Its easy enough to serve any day of the week.
These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.
