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August 2000 Issue
Beans, Beans, Everywhere
by Ronda L. Halpin
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Quick Green Bean Salad

While you micro-steam the beans, you can prepare the other vegetables for this fast salad.
  • 3 c. green beans -- cut into 1" pieces
  • 1 large tomato -- cut into 10-12 sections
  • 2 c. coarsely chopped red cabbage
  • 1/4 c. salad dressing (I use Italian or another oil and vinegar dressing)
  • freshly ground black pepper to taste
Micro-steam the green beans with 1/4 c. water, covered, for 4 minutes on HIGH.

Meanwhile, prepare the tomato and cabbage.

Rinse the beans with cold water until they are cooled. Combine the beans and cabbage in a large bowl. Add the tomato sections and the salad dressing and toss the salad well to coat. Add the pepper and chill the salad until you are ready to serve it.

  • Yields: 4 servings
  • Preparation Time: 10 minutes


Turkey-Bean Stroganoff

This easy stove-top stroganoff recipe takes advantage of ground turkey and fresh green beans.
  • 1 lb. lean ground turkey
  • 2 c. green beans -- cut into 1" pieces
  • 1 tsp. chicken seasoning
  • 1/4 tsp. black pepper
  • 1 can evaporated skim milk
  • 1/2 c. sour cream
  • 2/3 c. sliced green onions
  • Salt and pepper to taste
  • Hot cooked egg noodles
Brown the ground turkey over medium heat. Add the green beans, chicken seasoning and black pepper. Cover and cook an additional 3-5 minutes or until the green beans are crisp-tender.

Add the evaporated skim milk, sour cream and green onions; stir well to mix. Cover and cook until heated through -- 2-4 minutes. Adjust seasonings as desired. Serve immediately over hot cooked egg noodles.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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