| 130 | 131 | 132 | 133 | 134 |
| 1 | 39 | 78 | 117 | 156 |
|
Amount Measure
Ingredient -- Preparation Method
-
------- ------------ --------------------------------
1
1
/2
/4
pound green beans
medium yellow or red bell pepper
cup water
1
1
2
tablespoon vegetable oil
teaspoons chopped fresh marjoram
OR
1
/2
teaspoon dried marjoram leaves
Cut off ends of green beans and discard. Cut beans crosswise in half.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into 1/2-inch pieces.
Heat the water and beans to boiling in the skillet over high heat. Reduce
heat just enough so water bubbles gently. Cover and cook about 5 minutes
or until beans are crisp-tender when pierced with a fork. Larger, more
mature beans will need to cook longer than young, small beans. If
necessary, drain off any excess water.
Add the bell pepper and oil to the beans in the skillet. Increase heat to
medium-high. Stir-fry with a turner or large spoon about 2 minutes,
lifting and stirring constantly, until bell pepper is crisp-tender when
pierced with a fork. Stir in marjoram.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
T(Cook):
0:08"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 54 Calories (kcal); 4g Total Fat; (53% calories from fat); 1g
Protein; 6g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: 10-inch skillet
Tips
To do ahead, wash and cut up green beans and bell pepper. Store
airtight in refrigerator until needed.
Page
Quick Jump
|