Green Beans and Mushrooms
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 lb. green beans
1 slice bacon, or 2 tbsp butter or margerine
1 small onion, peeled and cut fine
1 (3 oz.) can chopped mushrooms
1/2 tsp salt
quick grind fresh pepper
1/4 tsp powdered nutmeg
1/3 cp light cream
1 - Wash and string beans.
2 - Cut slant-wise into 1-inch lengths.
3 - Cook bacon in skillet.
4 - When crisp, remove and drain on paper towels.
5 - Pour off all but 2 tbsp fat.
6 - If butter or margerine is used in place of bacon, add to skillet.
7 - Add beans, onion, mushrooms and their liquid, salt, pepper and nutmeg.
8 - Cover.
9 - Turn heat low; cook slowly 20 to 25 minutes.
10 - If more liquid is needed, add 2 or 3 tbsp water.
11 - When beans are tender, pour cram over.
12 - Heat 3 or 4 minutes.
13 - Serve at once, sprinkled with bacon.
Makes 4 servings.
Green Beans, Peasant Style: Substitute for mushrooms 3 peeled, chopped
tomatoes. Add 2 diced, pared potatoes, omit nutmeg. Increase salt
to desired. Cook as described, 25 minutes, or until potatoes are tender.
Makes 5 servings.