Serves: 4

1 pound snap beans

Trim fresh beans and, if desired, snap into 1 1/2-inch lengths. Cover with water and bring to boil simmer 5 to 20 minutes, until barely tender. (1 package [10 ounces] frozen green or wax beans or 1 can [1 pound] cut green or wax beans may be substituted for fresh. Cook frozen beans as directed on package or heat canned beans.) Drain off and save liquid to use in soups. Season beans in any of the ways listed below.

Variations
Buttered Beans: Toss beans with 1 tablespoon melted butter or margarine. Season to taste with salt and pepper.

Dilly Beans: Add 1/2 teaspoon dill weed to Buttered Beans.

Beans and Onions: Lightly brown 2 tablespoons chopped onions in 1 tablespoon butter or margarine toss with cooked, drained beans until well mixed.

Beans with Almonds: Brown 2 tablespoons slivered almonds in 1 tablespoon butter add cooked, drained beans toss.

Beans with Bacon: Cook 2 strips bacon, diced, until crisp toss bacon and drippings with drained beans until they are coated.

Beans and Mushrooms: Saute 1/4 pound sliced mushrooms in 1 tablespoon butter. Toss with cooked drained green beans heat through.

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Baked Winter Squash
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Broccoli Stir-Fry
Broccoli with Cheese Sauce
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Broiled Tomato Halves with Crumbs
Butter-Braised Cabbage
Buttered Asparagus
Cabbage Stir-Fry
Cheese Sauce
Cooked Cauliflower
Creamed New Potatoes and Peas
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Fluffy Sweet Potatoes with Orange
Fresh Snap Green or Wax Beans
Garden Scramble
Gingered Parsnips
Gingered Vegetables
Glazed Onions
Hashed Brown Potatoes
Honey-Glazed Acorn Squash
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Mashed Winter Squash
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