Uncle Bills Beets String Beans In A Cream Sauce Recipes

Steps:

• Snip off the thin portion of the young beet root and discard.
• Wash the small beet with the beet tops well in cold water.
• Place the beet tops in a large cooking pot.
• Cover with cold water and bring to boil.
• Cover and cook for about 4 - 5 minutes or until the greens just start to wilt.
• Immediately remove the beets into a large frying pan using a slotted spoon.
• Add butter and fry on medium-high heat for about 4 minutes, stirring often.
• Now add the whipping cream, salt and pepper.
• Stir to coat beets and continue to fry until the whipping cream is reduced and starts to thicken into a creamy sauce, about 3 minutes.
• Serve along with your dinner meal.
• You may also use larger fresh beet top greens, but remove most of the stem from the leaves and discard.
• If desired, you can also use larger beets, but firstly peel them and cut them into very small cubes.
• Cook the cubed beets in water for about 4 minutes before adding the beet greens.
• Then continue to cook for another 4 minutes.
• Proceed in the same method as for the young beets.
• This method also works well for Swiss Chard.

Steps:

• In a medium sized saucepan, add whole beets, (Do not cut the top or bottom of the beets.).
• Snip the ends off the string beans and discard, then add them to the saucepan with beets. Cover with hot water and bring to boil.
• Reduce heat to a strong simmer, place lid on saucepan and cook the beans for 10 minutes. Remove beans into a mixing bowl and cover with cold water; set aside.
• Continue to cook the beets for an additional 20 - 25 minutes or just until you can pierce the beets with a fork; do not overcook.
• Immediately drain the beets and cover with cold water, drain and cover again with cold water and let sit for 3 minutes.
• Cut the tips and bottom of the beets, peel the skins and discard.
• Cut the beets into quarters and then slice them to about 1/8 inch thick slices.
• In a large frying pan, melt butter on medium-high heat.
• Add the sliced beets and stir to coat with butter.
• Cut the beans in half and add to the frying pan stirring to coat with butter.
• Saute' the beets/beans for 8 minutes, mixing often.
• Add the sugar, salt, granulated garlic powder, dried dill weed and whipping cream, stirring to coat beets/beans.
• Continue to simmer uncovered for another 3 to 5 minutes or until a nice creamy sauce begins to form and thicken slightly.
• Serve as a side dish or over a slice of bread.
• NOTE: You can also use yellow string beans.
• It takes about 6 - 1 1/2" diameter beets for 12 ounces.
• It takes about 16 - 6" long beans for 6 ounces.

Steps:

• In a large cooking pot, add water and bring to boil.
• Add quartered potatoes, crushed tomatoes including liquid, onion, carrots, beans, chicken soup base and bring to boil.
• Reduce heat, cover and simmer for 15 to 20 minutes or until potatoes are tender.
• Remove potatoes into a bowl and mash.
• Add 3 tablespoons of butter and 1/4 cup of whipping cream to the mashed potatoes and mix well to blend; set aside.
• To soup pot add 2 tablespoons of butter, cubed potatoes, celery, small peas, dried dill weed, salt, pepper and simmer for 10 minutes or until potatoes are just tender.
• Add mashed potato mixture and stir well.
• Bring soup just to boil.
• Adjust seasonings to taste.
• Serve hot.

Steps:

• Rinse the string beans in cold water, then snip off both ends and discard.
• To a large frying pan, add the prepared beans, cover with hot water and bring to boil.
• Add sugar and salt, reduce heat to simmer, cover the frying pan and cook the beans for about 10 minutes or until they are just slightly tender.
• When done, drain well and set aside.
• In the same frying pan on medium-high heat, melt butter, add the beans, sliced mushrooms, seasoning salt, garlic powder, black pepper and stir well.
• Cook uncovered for 8 to 10 minutes or until the mushrooms are almost tender; stirring freqently.
• Stir in the whipping cream and continue to cook on medium-high heat for 3 to 4 minutes or until the cream starts to thicken to form a nice creamy sauce; stir freqently.
• Serve immediately with your dinner meal.
• Small nugget potatoes boiled with some mint leaves are an excellent side dish.
• Use beans that are 4 to 5 inches long.

Steps:

• 1. Melt butter in a medium saucepan. Stir in flour. Let it heat over a medium heat, but don't let it brown. Stir in milk, blending well. When it starts bubbling around the edges, add the beets, salt, and pepper. Reduce heat to very low and simmer, covered, for 5 minutes.
• 2. NOTE: You can also add a dash of nutmeg and 1/2 cup of plain yogurt, after reducing the heat to low.

Steps:

• In a cooking pot on medium-high heat, melt butter and add olive oil.
• Add chopped onions and saute' on medium-high heat for 5 minutes.
• Add garlic and saute' for another 2 minutes.
• Add chicken broth and water and bring to boil.
• Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
• Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
• Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
• Reduce heat and add whipping cream slowly, stirring all the while when adding.
• Adjust seasonings to taste.
• Remove soup from heat and let stand for 10 minutes before serving.
• Refrigerate any unused portions.