Aunt Helens Green Beans Food

AUNT MARTHA'S COUNTRY GREEN BEANS

Steps:

• Using a large pan, put all the ingredients in the pan.
• Bring to a boil.
• Cook for approximately two and a half hours.
• If needed add more water.
• Make sure the beans are really tender before serving.

AUNTIE'S GREEN BEAN SOUP

Steps:

• For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
• For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
• For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
• Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.

COUNTRY GREEN BEANS AND HAM

Steps:

• In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary

AUNT LYNN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Melt 2 T butter in large skillet over medium heat.
• Stir in flour until smooth and cook for one minute.
• Stir in salt, sugar, onion, water chestnuts, pecans, mushrooms and sour cream.
• Add green beans and stir until coated.
• Transfer mixture to a 2 1/2 quart casserole dish.
• Spread cheese over top.
• In a small bowl toss taste toppers and butter and sprinkle over the cheese.
• Bake for 30 minutes or until top is golden brown and cheese is bubbly.

MY AUNT'S GREEN BEANS

Steps:

• Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry.
• In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest.

GREEN BEANS AU GRATIN

Steps:

• Preheat oven to 350°F.
• Melt butter in pan.
• Add flour, salt, pepper and mustard.
• Cook over low heat until bubbly and smooth.
• Add milk and cook until mixture thickens.
• Add cheese, blend well, until all cheese is melted.
• Add green beans to cheese mixture.
• Pour into a buttered casserole dish and sprinkle with parmesan cheese, potato chips.
• bacon and paprika.
• Bake at 350°F for 30 minutes.

GREEN BEANS AND ALMONDS

Steps:

• Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add green beans; cook until bright green and tender, 6 to 8 minutes. Drain in a colander; rinse under cold water, and pat dry.
• Meanwhile, spread nuts in a single layer on a baking sheet; toast in oven until golden brown and fragrant, about 7 minutes. Transfer to a plate to cool.
• In a large bowl, toss green beans with oil; season with salt and pepper. Transfer to a serving dish. Garnish with toasted almonds.

AUNT MARTHA'S GREEN BEANS

Steps:

• In a stock pot on medium high heat, melt butter
• Add chopped onion and saute 3 minutes.
• Add green beans and continue to saute another 3 minutes.
• Stir in salt, pepper, and sugar.
• Pour in chicken stock, and cover pot.
• Cook on medium low 35-40 minutes.

AUNT HELEN'S GREEN CONGEALED SALAD

Steps:

• Dissolve jellow in boiling water; add vinegar; chill til thickened.
• Whip evaporated milk; fold into thickened jello together with remaining ingredients.
• Turn into buttered 8 cup mold and chill til firm.

AUNT HELEN'S GREEN BEANS

Steps:

• Cook green beans until al dente, about 8 - 10 mins. Drain and keep warm. Melt butter and saute onion, garlic, and celery for 5 min. Add parsley, rosemary, basil, and salt. Cover and simmer 10 mins. Toss with green beans and serve immediately.