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  • 1/2 Nat'l Buffet Day - 5

    From Dave Drum@1:396/45 to All on Wed Jan 1 14:23:28 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Buffet Green Beans
    Categories: Five, Beans, Citrus, Mushrooms, Grains
    Yield: 30 Servings

    5 lb Cleaned, whole green beans
    1/4 c Fresh squeezed lemon juice
    1 lb Sliced fresh mushrooms
    1/4 lb Butter
    1/4 c Toasted sesame seeds
    Salt & pepper

    In a large frying pan or wok, heat HALF of the butter,
    adding the mushrooms as the butter melts over medium
    high heat.

    As the mushrooms start to brown, place the green beans
    directly over the mushrooms and cook for one minute.

    Stir the vegetables, combining well and let steam for
    one minute.

    Add the lemon juice and stir well and cook for 2
    minutes, letting the vegetables steam.

    Stir again and when the green beans are a deep green
    color, add the rest of the butter and sprinkle with the
    sesame seeds.

    Quckly stir together and remove from heat.

    Sprinkle with salt and pepper to your taste. Your green
    beans should be crisp at this point.

    Place it all in a serving vessel and serve hot.

    By: Annie Aime, Los Angeles , California

    RECIPE FROM: http://www.grouprecipes.com

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  • From Dave Drum@1:18/200 to All on Sat Jul 19 07:27:30 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dill Pickle Potato Salad
    Categories: Potatoes, Vegetables, Sauces
    Yield: 10 servings

    3 lb Potatoes
    6 lg Hard-boiled eggs; chopped
    3 Celery ribs; chopped
    6 Green onions; chopped
    2 md Dill pickles; fine chopped
    1 1/2 c Mayonnaise
    1/4 c Dill pickle juice
    4 1/2 ts Prepared mustard
    1 ts Celery seed
    1 ts Salt
    1/2 ts Pepper
    Leaf lettuce and dill pickle
    - slices; opt

    Place potatoes in a Dutch oven or large kettle and cover
    with water; bring to a boil. Reduce heat; cover and
    simmer until tender, 20-30 minutes. Drain and cool.

    Peel and cube potatoes; place in a large bowl. Add eggs,
    celery, onions and pickles.

    In a small bowl, combine mayonnaise, pickle juice,
    mustard, celery seed, salt and pepper until blended.
    Pour over potato mixture; mix well. Cover and
    refrigerate at least 4 hours. If desired, serve in a
    lettuce-lined bowl and top with pickle slices.

    Nancy Holland, Morgan Hill, California

    Makes: 10 servings

    RECIPE FROM: https://www.tasteofhome.com

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