| OLD
FASHIONED GREEN BEANS
6 bacon strips cut in half
2 lbs fresh green beans
3 tablespoons brown sugar
1/2 cup water
In a large skillet, cook bacon over medium heat until crisp-tender,
about 5 minutes. Add beans, brown sugar and water. Stir gently;
bring to a boil. Reduce heat; cover and simmer for 15 minutes
or until beans are crisp-tender. Remove to a serving bowl with
a slotted spoon. Yield: 6-8 servings.
SALSA
VERDE
1
pound tomatillos (approximately. 4 cups) husked and rinsed
1 medium onion, chopped
4 cloves garlic
1/2 cup fresh cilantro leaves
2 chile peppers, cored & seeds removed
1 teaspoon salt
1/2 cup extra-virgin olive oil
1 cup water
Cut the tomatillos into halves. In a blender or food processor,
add tomatillos, onion, garlic, cilantro, chile peppers, salt,
2 tablespoons olive oil, and water: process until slightly chunky.
In a small saucepan over medium heat, heat the remaining olive
oil. Add tomatillo mixture and simmer for 10 to 12 minutes.
Remove from heat. Serve hot or cold.
Makes 6 cupsps.
FRIED
GREEN TOMATO SANDWICHES
4 medium-sized green tomatoes
1/2 cup yellow cornmeal
12 slices bacon
8 slices sandwich bread
4 slices mozzarella cheese
Handful of fresh basil
Preheat broiler. Fry up bacon in heavy skillet and set to dry
on paper towels. Coat the tomato slices with cornmeal and cook
in the left-over bacon drippings, over a medium heat until golden
brown. Set tomatoes also on the paper towels to drain, and sprinkle
lightly with salt. Place all bread slices on baking sheet and
toast the top-sides in the broiler. Layer ingredients on untoasted
sides of four pieces of bread: bacon, tomatoes, basil and mozzarella.
Stick back in the broiler for just a moment until the cheese
starts to melt – and then top with remaining pieces of
toasted bread. Serves four.
Enjoy!
(But then head down to the garden to work off some of that bacon
grease with some good old-fashioned weed pulling…)
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