Bean dish is a snap to fix


February 16, 2005|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Fran Klappenberger from Baltimore was looking for a recipe that she had lost for Dutch Green Beans published by the Del Monte Co. She remembers fondly the wonderful combination of bacon, onions, vinegar, sugar and canned green beans and would love to be able to make it again.

Fortunately, Diane Wheatly of Catonsville had a recipe from a very old Del Monte test kitchen recipe book for Pennsylvania Dutch Green Beans, which almost certainly is the one Klappenberger is looking for.

Wheatly says that she and her husband enjoy this side dish so much "that sometimes it only makes two servings." It is a snap to prepare and certainly could be made with fresh green beans, although the canned ones tasted just fine.

Recipe requests

Jan Shaw from Mount Kisco, N.Y., would love to have a recipe for a classic coconut layer cake like the one she remembers from her childhood in Baltimore made by a local bakery that is now closed.

Jamie Short from Greensburg, Pa., is looking for a crab-cake sandwich recipe from a restaurant in Cape May, N.J. The sandwich had a sauce made with a roasted red pepper.

If you are looking for a recipe or can answer a request for recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes to be published.

Pennsylvania Dutch Green Beans

Makes 4 servings

3 slices bacon

1 small onion, sliced

2 teaspoons cornstarch

1/4 teaspoon salt

1/4 teaspoon dry mustard

1 can (14.5 ounces) Del Monte Blue Lake Cut Green Beans

1 tablespoon brown sugar

1 tablespoon vinegar

1 hard-cooked egg, chopped

Cook bacon in skillet until crisp; drain; crumble; reserve. Pour off all but 1 tablespoon of the bacon drippings. Add onion and saute until tender. Blend in cornstarch, salt and mustard. Drain beans, reserving 1/2 cup of liquid; stir reserved liquid into skillet.

Cook, stirring constantly, until thickened and bubbly; stir in sugar and vinegar. Add beans. Heat until bubbly hot. Sprinkle with crumbled bacon and egg.

Per serving: 91 calories; 5 grams protein; 3 grams fat; 1 gram saturated fat; 11 grams carbohydrate; 2 grams fiber; 58 milligrams cholesterol; 594 milligrams sodium

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