My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, July 18, 2011

Green Beans

Heaven knows we have plenty of them this time of year. Garden fresh is the only way. First these are not true Southern green bean recipes, This is in case you need a change from the green beans we all love cooked with a ham hock, bacon drippings or fat back. In other words, healthier.

Remove ends and strings from beans. They may be left whole, snapped into one-inch lengths or French-cut into thin, lengthwise strips. Cook, covered in a small amount of boiling salted water until barely tender. Drain and serve with melted butter. Allow one pound (about 3 cups) for 4 servings.


Green Beans with Water Chestnuts

Saute one cup water chestnuts, drained and coarsely chopped, in three tablespoons butter about 3 minutes. Pour over 3 cups hot, drained beans and season with salt and a pinch of oregano.


Green Beans with Sour Cream

Drain one small can whole mushrooms and brown lightly in two tablespoons butter. Add three cups hot, cooked green beans, cut French style, and one-half cup of sour cream. Season with salt and freshly ground black pepper and heat through. Do not let boil. Serve immediately.


  1. When I saw green beans written, I thought you were making Dilly Beans,, lol,, I love green beans, what a great selection of options

  2. love all the choices....

    kary and l'il teddy

  3. I love them with water chestnuts. Delish!


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