homecooking Newsletter

Home Cooking

August 11 2007 Home Cooking Newsletter

The Home Cooking Scoop
http://www.bellaonline.com/Site/homecookingAugust 2007

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This Month on Home Cooking

Here's the latest articles from the Home Cooking site at BellaOnline.com .....

Freezing Green Beans
Freezing is the easiest way to preserve fresh summer green beans to enjoy all year long. For the highest quality and nutrition, they should be frozen at the peak of freshness.... as soon after harvesting as possible.

Eggplant Parmesan
In this Eggplant Parmesan recipe the eggplant slices are breaded and fried before baking.

Got Zucchini?
Finding good, new zucchini recipes seems to be an annual challenge for many people who grow the summer squash in their backyard garden. This article from the Home Cooking archives has a great new zucchini recipe.

Newsletter Recipe - Savory Green Beans With Red Potatoes

This easy summer meal recipe is a tasty way to use those fresh green beans.

  • 1- 1/2 lbs. fresh green beans
  • 8 slices lean bacon
  • 1 medium size onion, chopped
  • 4 cups water (or enough to cover the beans)
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 2 medium size red potatoes - washed and cut into 1/2" cubes

Preparation -
Prepare the green beans... snap off the ends, remove any strings and break the beans into 1-1/2" to 2" long pieces. Place the beans in a colander or large strainer and rinse thoroughly under running water. Set the green beans aside. In a large, deep skillet or Dutch oven, fry the bacon until barely crisp. Remove the bacon and set aside. Saute the chopped onion in the bacon drippings until the onions are tender. Add the water. Cover and bring to a boil. While the water is heating to a boil, chop or crumble the bacon into coarse pieces. Add the cut green beans, crumbled bacon, salt and pepper. Bring to a boil again, then reduce heat to medium, cover and simmer for about 10 minutes, stirring occasionally. Stir in the cubed red potatoes and cook for about 10 to 15 more minutes or until the potatoes are tender. Drain off the water, stir and serve. This recipe makes about 6 servings.

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