Green Beans With Bacon
Ingredients:
4 slices of bacon
¾ pound green beans, cut into 1-inch pieces 2 ¼ cups)
2 medium carrots, thinly sliced (1 cup)
1-tablespoon margarine or butter
1 clove garlic, minced
1/8 to ¼ teaspoon pepper
Instructions:
In a large skillet, cook the bacon over medium heat until crisp, turning occasionally. Remove bacon and drain on paper towels. Meanwhile, precook green beans in a small amount of boiling salted water for 4 minutes; drain. Add the partially cooked green beans, carrots margarine or butter, and garlic to bacon grease in skillet. Cook and stir over medium-high heat about 5 minutes or until vegetables are crisp-tender. Crumble bacon; stir bacon and pepper into vegetable mixture. Remove from heat. Transfer to serving bowl.
Zucchini-Tomato Casserole for the grill
Wash 2 medium-size zucchini and cut into ½-inch slices. Wash and peel 2 medium-size tomatoes and cut into small wedges. Thinly slice 1 medium-size onion. On heavy-duty foil, arrange zucchini, tomatoes, and onion wedges in 2 layers, using half of each vegetable per layer. Sprinkle each layer with salt and pepper to taste and ¼ teaspoon oregano leaves. Pour 1-tablespoon olive oil or salad oil over top. Seal tightly and place on grill 4 to 6 inches above a solid bed of medium-glowing coals. Cook, shifting packet occasionally, for 25 to 30 minutes or until done to your liking when pierced.
Braised cabbage and vegetables
¼ c olive oil or peanut oil
4 green onions, chopped
1 medium bell pepper, diced
½ tsp crushed red pepper flakes (optional)
2 cloves garlic, minced
1 head green cabbage, shredded
1 c water or chicken stock
Salt and pepper to taste
Heat large, heavy, non-reactive pot or skillet over medium high heat; add oil to hop pan, immediately add onions and bell peppers and stir-fry 1 minute. Add crushed red pepper and garlic, stir 15 seconds. Do not allow garlic to brown.
Add two handfuls of cabbage; stir 30 seconds. Repeat until all of the cabbage is in pot. Add water or stock, cover and cook 10 minute
Stir occasionally to keep from sticking. Add more water if necessary. When cabbage is tender, almost all the liquid will have cooked away.