Title: Green Beans Supreme
Categories: Side Vegetable
Yield: 6 Servings

1	lb	Green beans; fresh, trimmed and french cut
1	c	Water
1/2	lb	Mushrooms; fresh, sliced
3	tb	Butter
1/2	c	Ham; chopped
	ds	Nutmeg
1/4	c	Parmesan; grated
1/2	ts	Salt
2	tb	Butter
1	c	Heavy cream
1		Egg
1		Lemon; juice of
		Salt; to taste
		Pepper; to taste

Cook green beans in salted water using the 1/2 teaspoon salt in covered pot until crisp tender. Drain. In skillet, suate sliced mushrooms in 2 tablespoons butter. Add mushrooms to green beans using slotted spoon. Add 3 tablespoons butter and cream to beans and cook, uncovere, on low heat until absorbed. In a small bowl, beat egg, nutmeg, lemon juice and grated parmesan cheese. Stir ham into green beans and mushrooms and heat through. Mix egg mixture in and remove form heat.

6 servings

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman

previous

next