"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Green Bean Extravaganza Recipe

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This recipe for Green Bean Extravaganza, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Thursday, October 23, 2008


1/2 lb. bacon
green beans

potatoes, onions, carrots, cabbage, corn on the cob
1 or 2 tomatoes, peeled, diced
1 or 2 apples (Golden Delicious) peeled, diced

1 tsp. salt,
1/4 tsp. red pepper flakes
chicken broth or water (optional)

Cook bacon in a big pot. Remove the bacon and add green beans. Stir and cook a few minutes. Save bacon for garnish.

Add big chunks of potatoes, apple, tomato and salt. You do not need to stir, just keep adding things to the pot. Add liquid only if necessary, in small amounts.

Add cabbage wedges and big chunks of onion. Tuck carrots into the spaces around the cabbage and onion. Pile ears of corn on top. Add salt and hot pepper flakes.

Simmer, covered, until cabbage is done. Serve in broad, flat soup bowls with sautéed Polish sausage.

(You won’t know the apples and tomatoes are there. They disappear and leave only improved, subtle flavors. Leave core on onion to hold the wedges.)

I learned about this from Dennis Gibson, who lives in a log house and grows all the ingredients. I am ashamed to admit that I was reluctant to cook cabbage with green beans, now that I know how delicious it is. (Think of how much flavor cabbage adds to vegetable soup.)

I now consider this a company dish. Vernon used to say “This is good enough for company!”.




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