Time 50m Yield 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Melt 1/4 cup butter in a medium saucepan over medium heat. Reduce heat to low, and stir in flour to form a thick paste. Gradually blend in milk, stirring constantly, and bring to a low boil for approximately 1 minute. Reduce heat, and stir in mustard, processed American cheese, salt and pepper. Continue stirring until cheese is melted. Place 1/2 the beans in a medium baking dish. Layer with 1/2 the processed cheese mixture and remaining beans. Top with remaining processed cheese mixture. Melt remaining butter in a small saucepan, and mix in bread crumbs. Top the bean and processed cheese layers with the bread crumb mixture. Bake in the preheated oven 30 minutes, until lightly brown.
Time 1h15m Yield 7 pts Number Of Ingredients 7 Steps:
Wash and string beans. Cut into small pieces. Boil in salt water until just tender. Put sugar, flour, mustard, spices, and vinegar in pot. Boil until thick. Drain beans and pour dressing over them. Seal in sterilized jars.
Time 1h20m Yield 4 to 6 servings Number Of Ingredients 7 Steps:
Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes. Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.
Time 25m Yield 6 to 8 servings Number Of Ingredients 8 Steps:
Bring a large pot of salted water to boil. Add the green beans and cook until just tender, 2 to 3 minutes. Transfer to a bowl of ice water using tongs, pushing the beans down to submerge them. Let cool completely, about 5 minutes, then drain and pat dry. Meanwhile, whisk the vinegar, sugar and 1 teaspoon salt in a large bowl. Add the shallots and stir to coat. Let sit until the green beans are ready. Whisk the mustard into the shallot mixture, then gradually add the olive oil, whisking constantly, until smooth and thick. Add the green beans and toss to coat. Season with salt and pepper.
Time 20m Yield 2 servings. Number Of Ingredients 6 Steps:
Place beans in a small saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a small bowl, combine the vinegar, oil, mustard, honey and salt. Drain beans; add to vinegar mixture and toss to coat.
Time 25m Yield 12 servings. Number Of Ingredients 8 Steps:
Place beans in a Dutch oven and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside., In a small bowl, combine the sugar, cornstarch, vinegar, water, mustard and salt until smooth. In the Dutch oven, melt butter over medium heat. Stir in the mustard mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beans to the pan; heat through.
Time 1h10m Yield 4 pints Number Of Ingredients 12 Steps:
Cook beans in boiling water until just tender. Drain well. Heat first amount of vinegar in large pot until it boils. Measure next 8 ingredients into bowl. Stir well. Gradually stir in remaining vinegar to make a smooth paste. Stir into boiling vinegar until it returns to a boil & thickens. Add beans stir gently, return to a boil. Fill hot sterilized jars to within 1/2" of top. Place sterilized metal lids on jars & screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company’s coming preserves cookbook.
Yield Makes 7 to 8 pints Number Of Ingredients 7 Steps:
Cook the beans in boiling salted water until just tender but still crisp. Drain. Mix remaining ingredients in a large pot and cook until thick, stirring constantly. Add the drained beans, bring the mixture to a full boil and pour into hot, sterilized preserving jars. Cover and seal.
Time 1h20m Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. In a medium bowl, combine molasses, ketchup, and mustard. Add beans, and season with salt and pepper; mix to combine. Transfer to a 2- to 3-quart covered baking dish. Scatter onion over beans; then lay bacon slices on top, in a single layer, covering onion as completely as possible. Cover dish and bake, 30 minutes. Uncover; cook until bacon is crispy, 30 to 40 minutes more. Let sit 5 minutes; mix well before serving.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes. Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
