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Snap Beans with Pancetta and Roasted Garlic
Bring 4 quarts water and tablespoon salt to a rolling boil. Place beans in water. Return water to a boil and cook beans for 2 minutes. Remove from pan and immediately place beans in ice water to stop cooking process and maintain crispness. In a large sauté pan, cook diced pancetta until crispy. Remove pancetta from pan with a slotted spoon and place on paper towels to drain. Drain excess grease from sauté pan. In same pan, pour olive oil and garlic cloves. Cook over medium heat for 2 minutes. Place beans and pancetta in pan with garlic oil. Toss beans in the oil mixture until beans are warmed, but still crispy. Serves 4 Deb Lyon, Bangor Finalist – Snap Beans/Lima Beans/Peas
Place beans in a large pot of boiling, salted water and cook for 3 to 5 minutes until just tender but not soft. Drain and chill in ice water. When cooled, drain and pour into bowl. Add parsley and onion. Whisk together the vinegar, oil, sugar, ketchup, Italian seasoning and salt and pepper. Pour over bean mixture and chill. Can be kept in refrigerator for 3-5 days. This is a great way to use the extra beans from your garden. Serves 4 Mary Ann Deeble, Tamaqua Finalist – Snap Beans/Lima Beans/Peas
Place beans in a large saucepan and cover with water. Bring to boil and cook uncovered for 8 to 10 minutes until crisp-tender. Drain and rinse with cold water. Place beans in a bowl and refrigerate for 1 hour. In a jar with a tight lid, combine the olive oil, white wine vinegar, garlic, dill weed, salt and pepper and shake well. Add nuts and onions to beans. Add the dressing and toss to coat. Sprinkle with the feta cheese. Serve immediately with a slotted spoon. Serves 6 Dorothy Martin, Conestoga - First Place
Place the beans in a steamer basket in a saucepan over 1 in. of water. Bring to a boil, cover and steam for 7 to 9 minutes or until crisp-tender. In a large skillet, sauté mushrooms and onion in butter until tender. Remove from heat, stir in savory, parsley, lemon juice, vinegar, oil, sugar, salt and fresh pepper. Add beans and toss to coat. Sprinkle with bacon. Serves 4 Debra Martin, Conestoga - Finalist
If using fresh beans, clean beans and snip ends. Cook beans for 5-10 minutes in boiling water. Remove from boiling water and immediately submerge in icy cold water and let cool completely. Remove beans from water and dry. Toss beans with onion, oil, ½ cup vinegar, nutmeg and salt. Cover and chill at least 2 hours. Mix remaining 1 T. vinegar with mustard and paprika. Add eggs and toss. Cover and chill at least 2 hours. To prepare salad, drain bean mixture thoroughly and toss in bacon. Layer in bottom of serving dish. Top with egg mixture. If desired, top with fresh parsley. Serves 6 Suzanne Pelton, Altoona – Finalist Its All Greek To Me Bean Salad
Cook orzo in chicken broth until tender but not soft, about 8 minutes. Drain any remaining broth and set pasta aside to cool. Cook bacon slices in skillet or microwave until crisp. Cool and chop into 1/4 inch pieces. In another pan, cook green beans for two to three minutes in boiling water. Immediately drain and immerse in ice water until cool: Drain again. Combine cooled pasta, drained green beans, bacon pieces, onion, garlic and drained tomatoes. Add lemon juice and salad dressing, salt and pepper to taste. When ready to serve, crumble feta cheese on and stir carefully. Tastes even better the next day after being refrigerated. Serves 6 Submitted by Kay W. Kahle, Seneca Swiss Green Beans with Water Chestnuts
Melt butter or margarine. Stir in flour, salt, sugar, and onion. Add sour cream and stir until all ingredients are blended and thickened. Gently mix in beans and water chestnuts. Place in a greased 1-1/2 quart casserole dish. Sprinkle the cheese over the beans. Mix the cornflake crumbs with melted butter or margarine. Top the cheese with this mixture. Bake at 350ºF for 20 to 30 minutes. Serves 4 to 6 Submitted by Mary Dunkerley, Grove City.
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Pennsylvania Vegetable Marketing and Research Program
