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The Quilt Inn Country Cookbook
Aliske Webb
6
4
2
1
1
1
2
cloves garlic, chopped fine
tomatoes, peeled, seeded and chopped
tbsp. olive oil
/2 cup dry white wine
/2 cup pitted olives
tbsp. lemon juice
tbsp. fresh ground pepper
Wash beans and cut ends off. Steam until tender but still crisp. Drain, rinse
under cold water and set aside.
Saute onion and garlic in olive oil for 5 minutes. Add tomatoes and wine and
cook for 20 minutes over medium heat. Toss in the beans and olives and heat
thoroughly. Sprinkle with lemon juice and fresh ground pepper. Serve on a platter with
parsley garnish.
Waldorf Beans
1
6
1
1
lb. fresh green beans
strips bacon, cut in chunks
/2 cup Roquefort cheese, crumbled
1/2 cups walnuts, toasted
fresh ground pepper to taste
Steam beans until tender but still crisp. Drain, rinse under cold water and set
aside.
Cook bacon chunks in skillet over medium heat for 5 minutes or until well
cooked. Remove from skillet and drain on paper towels. Remove excess fat from pan
and add green beans to skillet and heat through. Add Roquefort and toss lightly for 1
minute or until cheese just begins to melt. Add walnuts and bacon and sprinkle with
pepper. Serve immediately.
Nicoise Ratatouille
1
3
lb. zucchini, cubed
tomatoes, diced
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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