kentgirl
06-06-2001, 12:14 PM
I would like to give somebody credit for this recipe, but I don't know where I got it from. Is this a CL dish? I did a search on the boards and didn't come up with anything. It was just a sheet of paper in my stack of recipes with the recipe typed and no source, so I'm going to post it with my review.
This is a great side dish and a wonderful way to serve fresh green beans. I love anything "creamy", and this tasted yummy. It was a hit with my DH as well. I made it exactly as shown, except for the marjoram.
Green Beans with Creamy Herb Sauce
Yield: 6 (2/3-cup) servings.
Dietary Exchanges per serving: 1 Vegetable, 1/2 Starch, 1 Fat
1 pound fresh green beans
2 tablespoons chopped onion
1/2 cup low-fat sour cream
1 tablespoon margarine, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1 (5-ounce) can sliced water chestnuts, drained
1/4 cup sliced almonds, toasted
Wash beans; trim ends, and remove strings.
Combine beans and onion in a medium saucepan; add water to cover; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until vegetables are tender. Drain and return to saucepan. Add sour cream and next 6 ingredients. Cook over low heat until thoroughly heated (do not boil). Transfer to a serving dish, and sprinkle with almonds.
Per serving: Calories 100; Fat 5gm; Protein 3gm; Saturated fat 1gm; Carbohydrate 11gm; Cholesterol 7mg; Fiber 3gm; Sodium 149mg
This is a great side dish and a wonderful way to serve fresh green beans. I love anything "creamy", and this tasted yummy. It was a hit with my DH as well. I made it exactly as shown, except for the marjoram.
Green Beans with Creamy Herb Sauce
Yield: 6 (2/3-cup) servings.
Dietary Exchanges per serving: 1 Vegetable, 1/2 Starch, 1 Fat
1 pound fresh green beans
2 tablespoons chopped onion
1/2 cup low-fat sour cream
1 tablespoon margarine, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1 (5-ounce) can sliced water chestnuts, drained
1/4 cup sliced almonds, toasted
Wash beans; trim ends, and remove strings.
Combine beans and onion in a medium saucepan; add water to cover; bring to a boil. Cover, reduce heat to medium, and cook 20 minutes or until vegetables are tender. Drain and return to saucepan. Add sour cream and next 6 ingredients. Cook over low heat until thoroughly heated (do not boil). Transfer to a serving dish, and sprinkle with almonds.
Per serving: Calories 100; Fat 5gm; Protein 3gm; Saturated fat 1gm; Carbohydrate 11gm; Cholesterol 7mg; Fiber 3gm; Sodium 149mg