Vegetables. They’re supposed to be included with every meal, but it always feels like a challenge to come up with something creative — and more importantly, something that the kids will eat.
Adding fruit seems like either a good idea, or a terrible idea…
2 tablespoons butter or margarine
1 tablespoon water
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon paprika
4 whole cloves
1/2 lemon, seeded and thinly sliced
1 unpeeled red apple, cored and cubed
1 medium onion, coarsely cut
1 teaspoon cornstarch
1 tablespoon cold water
1 can (1 lb.) DEL MONTE Brand Cut Blue Lake Green Beans, drained
Heat first 6 ingredients together to make syrup. Add lemon slices; simmer until transparent (about 5 min.); stir in apple, onion. Cover and cook till apple is just tender. Thicken sauce with cornstarch mixed with water. Add drained beans; heat, stirring lightly, till beans are hot. Makes 4 to 5 servings. Good with fish or pork.
I don’t know what about this stuff is supposed to be reminiscent of Vienna. But then, I have to admit I’m not completely familiar with Viennese cooking. Is it usually full of lemons and apples?
Or spicy syrups?
Candied lemon slices?
Or even green beans, for that matter?
Regardless, we’ve got an awful lot of sweet-and-sour apple/lemon/onion mixture here, and only one can of beans. That ratio was a little overwhelming at first…
When a second can of green beans was added, the balance of sweet, sour, and beans was improved. Aside from that small problem of proportions, this was a really interesting and delicious vegetable recipe. It’s surprising the things you can accomplish with canned green beans.
1950’s ad posted on Vintage Ads LiveJournal by pikkewyntjie