Recipes For 2003

Ruthy's Beans

One pound fresh green beans cleaned and trimmed.
One container sour cream.
6 slices bacon cooked until very crisp.
8 mushrooms cleaned.
salt and pepper.

Bring a large pot of water to the boil.

Cut the green beans on an angle into bit size pieces.

Cook in the salted boiling water until just tender. Plunge immediately into an ice water bath to stop the cooking. Drain and set aside.

Chopped or crumble by hand the crispy bacon.

Thinly slice the mushrooms and sauté in butter until just golden brown.

In a large bowl combine the green beans, bacon and mushrooms. Season with salt and pepper.
Remember the beacon is salty so go easy on the salt to taste.

Gently mix in the sour cream. Toss until all is coated and combined well.

This recipe is from my mother, Ruth. It is fabulous! The wonderful thing about Ruthie's Beans is that it can be served after making it , at room temperature. It can be refrigerated and served chilled. And if you make this a day or two ahead, it can be gently reheated in a low 325 degree oven until warmed through. This dish was always present at every Holiday table through the year.