To help you get through the rest of this week of work here’s an idea tolivenup a classic side to any meal. This is just one of many of Paula Broberg’s kitchen treasures that can be found in her new book Grandma’s Classic Favorites for Holidays and Seasons. Within these pages you’ll find a collection of recipes for every occasion to keep you cooking all year round.
Fresh Green Beans
“¢ 1 bunch celery, chopped into large chunks
“¢ 3 bell peppers, chopped into large chunks
“¢ 3 small onions, chopped
“¢ 3 sprigs fresh parsley
“¢ 1/4 cup olive oil
“¢ 1/2 cup butter (1 cube)
“¢ 1 lb. mushrooms, quartered
“¢ 1/2 lb. bacon, cooked and diced
“¢ 3 lbs. fresh green beans
“¢ Salt and pepper to taste
In a large skillet, saute celery, green peppers, onions, and parsley in olive oil and butter Cover and cook vegetables until tender, about 3 minutes, then add mushrooms and crisp fried bacon. In a large pot over medium heat, combine green beans and sauteed vegetables, Cover and cook until green beans are tender. Add salt and pepper to taste.