1 lb Green beans
1/2 cup Shallots, chopped
1 cup Tomato, diced
4 oz (1 c) mushrooms, sliced
2 tbsp Margarine
2 tbsp Olive oil
Salt and freshly ground pepper
Directions
Remove ends from beans. Leave beans whole or cut crosswise into 1"
pieces. Place beans in 1" salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe....
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;
Souce: All-In-One Diabetic Cookbook
Brought you and your via Nancy O'Brion and her Meal-Master
Servings: 6 sweet ones
Green Beans Recipe brought to you by Recipe Ideas
Categories: Diabetic; Vegetables; Side Dishes
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into the distant past, in truth as far back as pharonic Egypt, and potentially, even further back. In practice though, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for meal preparation.
Moving on, there are two books published in the fourteenth century : one book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that is popular today, but rather descriptions of the types of meals served to the rich and powerful of the time. By the time we get to the twentieth century, recipe books are starting to become popular as a result of increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Green Beans recipe.
