Help! Lost latest green bean recipe

[ritzmom]

I have the November magazine and tore out the Sauteed Green Beans and Onions with Bacon recipe. Of course, I misplaced it and I want to make it for Thanksgiving. It was on page 121 in the Nov issue. Can somebody post it here or email it to me? It looks like a great twist to the regular dish.
TIA!

[Laura B]

* Exported from MasterCook *

Sauteed Green Beans and Onions With Bacon

Recipe By :Cooking Light Magazine. November 2000. Page: 121.
Serving Size : 8 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound green beans, trimmed and halved crosswise
4 bacon slices
1 bottle (16-ounce) cocktail onions, drained
2 teaspoons sugar
1/2 teaspoon dried thyme
1 1/2 tablespoons cider vinegar
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions.
1. Cook beans in boiling water 4 minutes or until crisp-tender. Rinse with cold water; drain and pat dry.

2. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 tablespoons drippings in pan; crumble bacon, and set aside. Add onions to drippings in pan; cook for 3 minutes, stirring occasionally. Add sugar and thyme; cook for 3 minutes or until onions are golden brown, stirring occasionally. Add the beans; cook 2 minutes or until thoroughly heated. Add vinegar, salt, and pepper; toss to coat. Stir in crumbled bacon just before serving. Yield: 8 servings (serving size: 1/2 cup).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 23 Calories; 2g Fat (60.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 250mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

NOTES : This flavorful side from Becky Pate's mom, Rachel Brown, is a great accompaniment to turkey or ham.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[sneezles]

Here it is:

Sauteed Green Beans and Onions with Bacon

1 # green beans, trimmed and halved crosswise
4 bacon slices
1 (16oz) bottle cocktail onions
2 tsp
sugar
1/2 tsp dried thyme
1 1/2 tba cider vinegar
3/4 tsp salt
1/4 tsp black pepper

1. Cook beans in boiling water 4 minutes or until crisp-tender. Rinse in cold water, drain and pat dry.
2. Cook bacon in a large skillet over med-hi heat until crisp. Remove bacon from pan, reserving 2 tbs drippings in pan; crumble bacon and set aside. Add onions to drippings in pan; cook for 3 min, stirring constantly. Add sugar and thyme, cook for 3 min. or until onions are golden brown, stirring constanly. Add the beans; cook 2 minutes or until thoroughly heated. Add vinegar, calt and pepper, toss to coat. Stir in crumbled bacon just before serving. Yield 8 servings (serving size: 1/2 cup).

Sorry- Laura's wasn't there when I began typing!

[This message has been edited by sneezles (edited 11-20-2000).]

[ritzmom]

Thanks so much for the help!!! http://www.cookinglight.com/bbs/smile.gif