GREEN BEAN ALMONDINE - 1970

This recipe has been around along time. The first time I made it, I was in my high school Home Economics class and we were preparing a dinner for our mothers. That was along time ago, waaaay back in about 1970! Gasp, I'm getting old! I think the recipe is even older than me! But it is such a delicious dish that I still make it. It's one of those that have stood the test of time and it should not be forgotten! It's very easy to make and only takes 1 pan!

CLASSIC GREEN BEAN ALMONDINE makes about 4 servings 1 pound fresh green beans with the stems snapped off, and washed 1-2 tablespoons butter( I have cut the amount of butter down from original recipe) 1/4 cup sliced almonds 2-3 teaspoons fresh lemon juice 1/4 teaspoon salt, if desired I used my 10 inch skillet with a lid for this. In skillet melt butter over low heat and add almonds, stirring occasionally until they are golden. Add 1/4 tsp. salt and fresh lemon juice and pour into a bowl for now. Wipe out skillet with paper towels. In same skillet, add enough water to come to about 1/2 inch deep. Bring water to a boil and add 1/2 tsp. salt and all of green beans. Bring back to a boil and cover pan with lid. You may use a steamer pan for the green beans, if desired. Cook green beans to tender crisp stage, about 2- 5 minutes. To test , poke beans with a fork to test doneness. I like them still a little crisp. Drain water from beans, stir in the almond and butter mixture, coating beans well, and place in a serving dish and serve.

Source and photo: Lynda’s Recipe Box

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