Uncle Bills Beets String Beans In A Cream Sauce Recipes

GRANDMA'S HARVARD BEETS

Steps:

• In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

EASY GREEN BEANS WITH CREAM CHEESE

Steps:

• Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
• Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

UNCLE BILL'S BEETS & STRING BEANS IN A CREAM SAUCE

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.

UNCLE BILL'S HOT FUDGE SAUCE

Steps:

• In the top of a double boiler over gently simmering water, melt the chocolate, stirring occasionally. Remove from the heat. In a bowl, stir together the sugar and the water until all granules of sugar have dissolved. Stir in the dissolved sugar mixture and the corn syrup thoroughly into the chocolate until all are absorbed. Return the pan to low heat and stir in the margarine and the vanilla. Serve at once or cool, cover, and refrigerate in 1 cup containers. Reheat to the desired temperature before serving.

UNCLE BILL'S FRESH BEET FILLING FOR PYRAHI

Steps:

• Wash and scrub beets, cut off the tails and the end.
• In a saucepan, add beets, just cover with water and bring to boil.
• Reduce heat and cook until beets are just tender, about 30 minutes.
• Drain and immediately pour cold water over beets.
• When cool enough to handle, remove skins and discard.
• Grate beets.
• In a mixing bowl, add grated beets, sugar and salt, mix well.
• In a frying pan, melt butter, add beet mixture and saute' for 5 minutes stirring occasionally.
• Let cool slightly before using.
• Use about 3 tablespoons of filling for each pyrahi.
• You can also use canned regular beets.
• Grate the beets and prepare them as above.

UNCLE BILL'S CREAMED YOUNG BEETS AND TOPS

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.

UNCLE ALBERT'S BAKED BEANS

Steps:

• Rinse beans until water comes out clean, removing any "bad" looking beans.
• Soak beans covered in water at least 5 hours or overnight in a large pan.
• Boil in same water with 3/4 of salt pork (cut up either in chunks or slices).
• Bring pot to a boil with the salt pork. Reduce heat to medium, and simmer 1 1/2 hrs till tender. (However tender the beans are going into the pot is how they will be in the end).
• In a heavy baking pan sprayed with Pam, add beans, salt pork, salt (add contemporary additions if desired). Cover with water used to boil the beans. Add rest of salt pork in slices on the top.
• Bake at 200°F for 8 hours.
• Add water used from boiling when stirring to prevent sticking and for a moist bean. My family however, did not stir the beans, they just added the water every 30-s60 minute.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

WARM BEET AND STRING BEAN SALAD

Steps:

• Preheat the oven to 350 degrees. Put the beets in the oven on a rack and bake them for an hour and a half or until they are tender when pierced with a fork. When the beets are cool enough to handle, slice them into half-inch pieces and put them in a bowl. Keep them warm.
• Meanwhile, steam the string beans until they are tender.
• Combine the mustard, vinegar, walnut oil, salt and pepper and mix well. Pour half the mixture onto the beets with the onions and chives and toss. Put in the center of a round serving dish.
• Toss the beans in the remaining dressing and arrange them in a circle around the beets. Serve the salad warm or at room temperature.

CREAMY GREEN BEANS PARMESAN

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

CREAMY BEET SALAD

Steps:

• Scrub, top, and tail beets. Boil in salted water about 45 minutes, or until tender. Drain hot water from pot, and fill with cold water. Set aside until beets are cool enough to handle.
• Slice beets thinly, and transfer to a salad bowl. Add onion and cucumber.
• In separate bowl, combine yogurt, mayonnaise, vinegar, mustard, horseradish, dill, and salt and pepper. Pour over vegetables, and toss to combine. Refrigerate 2 hours, or overnight. Serve chilled.