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   Volume 8, Issue 011, January 16, 2006        

RF4RP is a Real Food for Real People publication, ISSN: 1528-9621

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Hi Kaylin,

I received a Presto Pizza Maker for Christmas & I have read where people use them to
grill sandwiches & cook French fries, etc. I would really like specifics on this. Can you
put foil on the pan & lay things on that or how do they do it. I'm afraid all the cheese would
melt out of a grilled cheese before the bread toasted. Thanks for any input on this
from those who have this appliance.

AR from FL

At a party recently, there was a snack consisting of broken up hard pretzels, ranch
dressing (dry), garlic, and other ingredients. Has anyone ever had it? Does anyone have a
recipe for it? Thanks,

Walt

Re: Lori's Green Bean Question-

My kids would never eat canned green beans. Then I found a secret. We went over to a
friend's house for Sunday dinner once, and she'd put canned green beans in with the
roast, potatoes, and carrots. Yes, in the same pot. They were so good. Well, in the last
few years, I've started making my roasts by using the following. My grown/married
daughter does the same now, and her family loves the green beans and her husband
actually requests them! An added bonus, except for a salad, you have your entire meal...
in one pot! I don't brown my roast ( I usually use chuck roasts). I put it in a pot (I use a
Pampered Chef stoneware baking bowl but any pot, even a crock pot will do) with a
mixture of 1 heaping tablespoon Beef Base, 1 heaping tablespoon chicken base, and a
teaspoon of minced garlic. I mix those things in water to dissolve the bases and then
pour it over the roast. Don't add salt! The bases and the canned green beans have
PLENTY! Then, add the potatoes and the green beans. Don't drain the green beans.
Just pour them in, water and all. I have to use 2 cans for the three of us left at home now.
If there's not enough water to let it cook all day (325), add more. Sometimes I add the
potatoes after work. But, I let the roast and green beans cook all day. I check it after
work to make sure there's still enough water. To serve, just strain out the potatoes into
one bowl, and the green beans into another. Also, the juices make the BEST gravy! I
hope this helps your family like green beans. Now it's my family's favorite vegetable.

Cheryl RCox45@aol.com

Hi Lori,
I understand your dilemma re: canned green beans--I despise them, too! The quickest fix
I can offer is for you to purchase frozen green beans in small boxes--they come in a
10-oz. size, which is comparable to the amount in the can, anyway! You can simply boil
them till crisp-tender or microwave them, according to package directions (probably takes
around 5 minutes either way). They taste so much better--in fact, my brothers and I
boycotted canned veggies and made my mom buy only frozen when we were growing up
once we got a taste! Season the crisp-tender green beans with butter, salt and pepper, or
drizzle with a little olive oil and sprinkle with garlic powder, salt and pepper--yum!
For any time you have a few extra minutes, drop some minced garlic (you can buy it
jarred or mince yourself) into a little olive oil & butter in a small frying pan and heat until
garlic is golden--pour over cooked green beans, add salt and pepper and devour! If you're
feeling especially creative, you can halve 1/2 - 1 pint of grape tomatoes and saute them
with the green beans in the garlic and oil for about 2 minutes--delicious!  Hope this helps.

Lisa C.         lcatania@frontiernet.net

This is for Lori who wants to jazz up her canned green beans. First, if at all possible buy
the unsalted ones. They taste much more like freshly cooked that the ones canned with
salt. Secondly, drain them and cover with cold water for a half hour or so. This seems to
freshen up the flavor, too. I do several things to vary them Saute some thinly sliced (or
chopped) onion until golden and cooked through, don't let it burn, and add to the drained
beans with the sautéing oil in place of butter. Or, for variety, saute a little garlic in olive
oil and use that. Add about a half cup of tomatoes, a little oregano, garlic and onion for
another change of pace. Simmer the beans in this for just a few minutes. Saute a small
handful of sliced almonds in butter, add to the drained beans. These are a few of the
things I do, just to get you started. Hope it helps.

Vera           veraeggert@msn.com

This is for Lori, who wanted to jazz up her canned green beans. My family likes them
heated with a little Italian salad dressing, either full fat, low fat or no fat. It gives them a
little pep instead of that bland flavor straight from the can.

Pam         CrazyPam1@aol.com

This is for Lori who was wanting to know how to "dress up" canned green beans. I too
never cared for canned green beans until a few years ago when I ate some prepared by a
very elderly lady for a large group of hungry college students - they were delicious! I went
directly to her after the luncheon to find out her secret for making canned beans taste
sooooo good. Below is her recipe:

Easy & Delicious Canned Green Beans

2 cans (15 oz. each) cut green beans
1-2 strips of quality hickory-smoked bacon *
1/2 of a small onion, diced *
1 t. sugar

Into a 1 quart saucepan, drain the liquid from the beans. Set beans aside. To the liquid
in the pan, add the bacon, onion and sugar. Bring to a boil, then lower to a simmer and
cook for 5 min. Add the beans and stir well. Cover pan and continue to simmer for about
15 min. That's all there is to it! Enjoy! *In a pinch, when I've not had any bacon or onion,
I have used bacon-bits-in-the-jar and dried onion flakes. It's good, but not as good as
using the real thing.

Becky in Arkansas            jdsmom@cheerful.com

Lori asked for ideas to jazz up canned green beans. This is one of my lost recipes that
my grandma used to make me all the time - it's a good thing that I make it often enough
myself, I don't need the recipe anymore, so I'm able to share it. It's simple, quick and
really good.

Annie Milly57129@aol.com

Dilled Green Beans

2 cans cut green beans (you can use french style, but I prefer the larger pieces)
2 Tbs butter
1/4 to 1/2 tsp onion salt (to taste)
1/2 to 1 tsp dried dill weed (again, to taste)

Dump the green beans, liquid and all, into a saucepan and warm them until heated
through. Drain, then put back in the pot with the butter and seasonings. Heat to melt the
butter. Enjoy. Sometimes I'll squeeze a wedge of lemon over mine, but the kids like
them just the way they are.

Lori is wanting to jazz up canned green beans. When I first married I would not eat green
beans. Then my mother-in-law had me try her beans. Yum! I learned to eat them like
this, now I can eat them "normally".

1 can french style green beans
1 can Ro-Tel tomatoes
1 cup Velveeta cheese (or more)

Into a casserole dish, add the green beans and Ro-Tel tomatoes. Hold back the liquid
and add about a tablespoon of flour or cornstarch. Stir until dissolved and add to the bean
mixture. Place in a 375 degree oven and bake until it is heated through and starts to
thicken. Add the Velveeta cheese and put back into the oven until thoroughly melted.
Remove and let set about 5 minutes to let the flavor meld together.

H Trimmier            trimmier@texasonline.net

Things to do with Green Beans for Lori

Rinsing canned green beans improves them.
Frozen green beans taste better than canned Green beans go well in soups and stews,
casseroles, dinner pies, etc.

I grew up eating green beans with bacon and onions. Green beans were my father's
favorite vegetable and my mother bought at least a case of green beans every month. I
grew up thinking they came on the table like plates, silverware, salt and pepper. But this
is a very palatable way to eat them.

My Mother's Green Beans

1 strip of bacon, cut in 1/4 inch pieces (or two 1/4 inch strips cut off the end of the
package of bacon
1/2 small onion, diced small
1 or more cans green beans, drained and rinsed and drained again.

Fry bacon. Remove bacon when it's crispy and add onion. Fry onion until it begins to
brown. Add green beans and heat. Stir in bacon when beans are hot.

Green Beans in Salad

1 can green beans, drained and rinsed and drained well
enough salad dressing to cover green beans
lettuce and tomatoes for salad

Marinate green beans in dressing at least half and hour but preferably overnight. Drain
well and add to salad.

Potato And Green Bean Casserole

1 pound Potatoes, peeled and diced
1 1/2 cups Green beans, canned, drained
1 teaspoon Garlic, minced
1 tablespoon Oregano
3/4 cup Parmesan, grated
1/4 cup Ricotta cheese
1/4 cup Olive oil
4 Eggs, beaten
1 cup Breadcrumbs
1/2 cup Milk

Pre-heat the oven to 350. Boil the potatoes until soft, drain and mash. Chop the green
beans. Mix together the potatoes, beans, garlic, oregano, ricotta, oil and eggs. Place the
mixture in a lightly greased 12" cake pan. Mix together the milk and bread crumbs.
Spread the crumbs over the mixture. Bake for 40 minutes (or until lightly browned). Serve
warm. Serves 6. This dish goes well with any roasted meat dish.

Mary            D_bnight@yahoo.com

Hi,
This is for Lori who wanted to know how to cook canned green beans so that they taste
alot better. I got this tip from my mom who no longer had to cook a huge pot of beans :-)
Add beef bouillon (to taste) usually a couple teaspoons and alot of water, and cook them
for about 30-45 minutes on low ( a good steady boil) until the water is reduced.
Sometimes she adds a can of drained brown beans to them, and sometimes she will add
a bit of onion. They are VERY good, and you wouldn't know the difference. I fixed them
this way for my SIL and she asked about the price of fresh green beans this time of year.
Enjoy!

Brenda B              oneforall5@msn.com

This is for Chris who was looking for a sweet snack mix. Hope you enjoy it.

Vivian            tdmorris@htcomp.net

Sweet Chex Mix

Mix the following in a bowl:
3 C. Corn Chex Cereal
3 C. Wheat Chex Cereal
3 C. Rice Chex Cereal
2 C. Mixed Nuts

Then in a sauce pan bring to a boil:
1/2 C. Butter
1 C. Brown Sugar
1/2 C. Light Karo Syrup

Pour this mixture over the Chex/Nut mixture and stir until well covered. Spray a large
roasting pan with Pam and bake for 1 hour at 250 degrees (stir every 15 minutes).

This is for Chris who requested a recipe for a sweet snack mix.

Snack Mix

17 oz box Crispix cereal
9 oz bag pretzels
1 bag of plain M & M's
1 bag of peanut M & M's
14 oz peanuts
2 cups brown sugar
1/2 cup Karo white syrup
1 cup butter

Bring sugar, syrup and butter to a boil in a medium size saucepan and boil for 90
seconds. In a large pan (I use my turkey roaster) mix the cereal, pretzels and peanuts.
Pour hot sauce over and mix to coat well. Bake at 350 º for 8 minutes, stir and then
bake another 8 minutes. Let cool (stirring frequently to keep cereal separated) and then
add the M & M's. You can substitute Chex cereals if you prefer. I have made it with using
Cheerios in place of the pretzels also. I use the medium size bags of candy, again
depending on personal preference.

Dorothy              dorpoll@charter.net

For Chris,

Maybe recreate the snack mix using this recipe, but use Chex in place of the Cheerios:

Sweet-O Snack Mix

6 cups Cheerios
1 1/2 cups raisins
1 cup peanuts
1/2 cup butter
1 cup brown sugar
1/2 cup light corn syrup
1/2 teaspoon ground cinnamon
pinch salt
1/2 teaspoon baking soda

Preheat the oven to 250 degrees and grease a large baking sheet. In a large bowl mix
together the cereal, raisins, and peanuts. In a small heavy saucepan, melt the butter over
medium heat. Add the brown sugar, corn syrup, cinnamon, and salt. Stirring frequently,
bring to a boil. Boil for five minutes, stir in the baking soda, then immediately pour over
the cereal mixture. Toss to coat, being careful of the hot butter mixture. Spread on the
prepared baking sheet and bake for 15 minutes. Serve warm or cool and store in a tightly
sealed container.

Lisa             truleelee@msn.com

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