The Star Of The Meal

It seems strange to say that a side dish was the star of the meal. I guess it depends on what you serve it with.

I served this recipe with the Pork Tenderloin In Sour Cream and the Cheese Soufflé. As I described yesterday, the pork was over cooked, and the soufflé wasn’t all that impressive to me.

First, there is a lot of butter in this recipe. I am absolutely not complaining about that, I love butter.

The butter soaks into the other ingredients beautifully. The beans cook so that they are still crisp, which is the way I like them. You could cook them longer is you like a softer bean, I would just wait to add the other ingredients if you do it that way.

For the crackers, I used Ritz. They also added a buttery taste.

Blended together it was absolutely lovely. We ate it all, there were none left over.

CRUMBED GREEN BEANS

4 Cups Cooked Green Beans

6 Tablespoons Fat

1/2 Cup Cracker Crumbs

1/2 Teaspoon Salt

1/8 Teaspoon Pepper

Pimiento Strips

Heat beans with fat, crumbs, salt and pepper. Mix until beans are coated with crumbs and crumbs are browned. Garnish with pimiento strips.