Recipes Included On This Page Green Beans and Tomatoes Green Onion Biscuits Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Green Beans and Tomatoes Recipe By : Mark Bittman Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra virgin olive oil -- divided 2 pounds green beans -- washed and trimmed 2 pints cherry tomatoes -- washed or grape tomatoes Salt and pepper -- to taste Put 1 tablespoon olive oil in a large skillet and turn heat to high. Add beans and cook, undisturbed, until they begin to brown a little on bottom. Add tomatoes, turn heat to low and cover. Cook about an hour, stirring occasionally, until beans are very tender. Season with salt and pepper and stir in remaining olive oil. Serve hot or at room temperature. Copyright 2008 The New York Times Company Notes. "Cooked green beans hold their brightness better than many other vegetables; they look especially festive when they're topped with a slew of cherry tomatoes." "This dish can be kept hot over low heat for an hour or completed in advance and reheated." Cooking Method: Stovetop Publication: New York Times Contributed to the FareShare Gazette by Sue; 31 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 4g Fat (39.0% calories from fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 2 Vegetable; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Green Onion Biscuits Recipe By : Philippa Byfield Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-03 Mar 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 milliliters all-purpose flour -- (3 cups) 7 milliliters baking powder -- (1 1/2 teaspoons) 7 milliliters salt -- (1 1/2 teaspoons) 5 milliliters ground black pepper -- (1 teaspoon) 575 milliliters chilled whipping cream -- (2 1/3 cups) 375 milliliters thinly sliced green onions -- (1 1/2 cups) 30 milliliters melted butter -- (2 tablespoons) Preheat oven to 210C (425F). Mix flour, baking powder, salt and pepper in a large bowl. Mix the cream and green onions in a medium bowl. Pour the cream mixture over the dry ingredients then stir until clumps form. Turn out onto a floured board and knead just until the dough holds together. Flatten into a 20 cm (8 inch) square. With a knife, cut into 16 5-cm (2-inch) square biscuits. Transfer to an ungreased baking sheet and brush the tops with melted butter. Bake for 18 to 20 minutes until golden and baked through. Serve warm. Note. To rewarm biscuits, wrap in foil and place in a preheated 180C (350F) oven for about 8 minutes. Contributed to Treasured Recipes Cookbook "Millennium Edition" by Philippa Byfield; St. Herman of Alaska Orthodox Church. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 March 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 2g Fat (14.6% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates

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