Unicorn (Unicorn@Indenial.com)
Wed, 23 Dec 1998 19:56:27 -0500
Here are the rest of Allan Bethel's potato jokes. Since nobody
complained about yesterday's batch, can I assume it's safe to leave my
house now?
Some people are always looking for ways to cause problems. They look
or others to agree with them. You call them "Aggie Taters."
Then there are those who always say they will, but somehow never get
around to, doing anything. They are "Hezzie Taters."
Some people put on a front and act like they are someone they are not.
They are "Emma Taters."
Still, there are those who live what they talk. They are always
prepared to stop what they are doing to lend a hand. They bring real
sunshine into others' lives. You might call them "Sweet Taters."
While today's recipe is not traditionally associated with Christmas,
it is a delicious side dish, and I'm always looking for an excuse to
feature Greek recipes. This is a reduced fat version of a typical
Greek 'lathera", a vegetable dish braised and served in butter or oil.
Greek Braised Beans and Potatoes
2 Tbs (30 ml) butter
1/2 cup (125 ml) chopped onion
1 lb (450 g) green beans (haricots), ends
nipped and cut into 1 in (3 cm) pieces
4 medium potatoes, peeled and cut
into 1/4 in (5 mm) slices
1/2 cup (125 ml) chicken broth or water
1/2 tsp (2 ml) dried oregano
Salt and freshly ground black pepper to taste
Melt the butter in a large saucepan over medium heat. Saute the
onions until limp, and add the beans, stirring to combine. Arrange
the potato slices on top of the beans. Pour in the chicken broth and
sprinkle with the oregano, salt, and pepper. Cover and reduce the
heat. Simmer 15 to 20 minutes, until the vegetables are tender.
Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Thu Dec 24 1998 - 09:00:06 EST