Thursday, October 6, 2016


1 pkg (10-oz) frozen cut green beans, thawed and drained
1 can (7-oz) whole kernel corn, drained
1/4 cup butter
1/4 cup sliced ripe olives
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp garlic powder

Combine the beans, corn, butter and olives in a saucepan; season with the basil, oregano, and garlic powder. Cover and cook over medium heat 8-10 minutes or until beans are crisp-tender.

Yield: 6 servings
Note: I have had this recipe at least 15 years. I believe it was from a Reiman Publications Cookbook.

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