Green Bean Recipies Recepies

Green Beans and Red Bell Pepper in Balsamic Vinegar Vinaigrette

• 1 tablespoon extra-virgin olive oil
• 1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips
• 2 cloves garlic, minced
• 1 1/2 pounds green beans, ends trimmed
• Salt and freshly ground pepper to taste
• 1/2 cup dry sherry
• 1/4 cup Balsamic Vinegar
• Freshly grated Parmesan cheese

Green Beans Supreme

• 3 (14.5-ounce) cans French-style green beans, undrained
• 4 bacon slices, chopped
• 2 tablespoons chopped onion
• 1 green bell pepper, cored, seeded, and chopped
• 1/2 cup chopped pimiento, drained
• 2 tablespoons butter or margarine
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (2-ounce) can mushrooms, undrained
• 1/2 pound processed American cheese, cut into cubes
• 1/4 teaspoon Worcestershire sauce
• 1 cup crushed Ritz crackers
• Butter

Preheat oven to 350 degrees. In a large saucepan over medium-high heat, cook green beans with bacon pieces and onion long enough to cook bacon and season beans; remove from heat. Drain bean mixture and place into an ungreased two-quart casserole dish. In the same saucepan over medium heat, sauté bell pepper and pimiento in butter or margarine. Add mushroom soup, mushrooms, American cheese, and Worcestershire sauce. Cook, stirring occasionally, until cheese is melted and mixture is thick. Remove from heat and pour over beans. Sprinkle with crushed Ritz crackers and dot with butter. Bake, uncovered, 30 minutes or until top is golden brown and thoroughly heated. Remove from oven and serve. Makes 8 servings.