Subject: Marinated Green Beans Almondine
From: Unicorn (unicorn@indenial.com)
Date: Wed Jun 18 2003 - 15:06:33 EDT
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FOOD FUNNY
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Denise Schlaman writes, "Talking about misunderstood lyrics reminded
me of a Christmas many years ago. We were at church, singing "O Come
all Ye Faithful," when my mother looked at my little brother, then
seven, with a puzzled look on her face. She leaned down to listen to
him sing, and just about doubled over laughing silently. Later she
had him sing the song for us in the car. He sang out, loud and clear,
"Oh tamale plateful, pollo and triumphant..." Made sense to him!"
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TODAY'S RECIPE
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There is more to a good picnic than sandwiches and potato salad, as
this and more than 50 more recipes in issue #7 of World Wide Recipes
EXTRA! demonstrate. You can have your very own copy delivered by a
friendly email courier by going to
http://www.worldwiderecipes.com/extra.htm or by sending a blank email
to mailto:Check@wwrecipes.com
Marinated Green Beans Almondine
1 lb (450 g) green beans (haricots), trimmed
1/4 cup (60 ml) heavy cream or half-and-half
1 Tbs (15 ml) Dijon-style mustard
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sliced almonds, lightly toasted
Boil or steam the green beans until tender but still firm, 4 to 5
minutes. Rinse under running water to stop the cooking and drain.
Whisk together the cream, mustard, lemon juice, olive oil, salt, and
pepper. Pour over the beans and toss to combine. Top with the
toasted almonds and serve chilled or at room temperature. Serves
4 to 6.
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