One of my favourite pasta dishes came from Marilyn. I use frozen peas, egg noodles rather than spaghetti and bacon rather than pancetta. I'm sure it would be good using green beans, providing they were cut into small pieces. Wolf and I both love this dish. ******************************************** by DanaIN (My Page) on Tue, Jan 6, 04 at 15:36 This is the recipe I made from Tyler FlorenceÂs Real Kitchen cookbook. What a great way to get dinner on the table quickly with things you probably already have on hand. So full of flavor! But then how can you go wrong with bacon and caramelized onions? Spaghetti with Peas and Pancetta 1/2 (8 ounces) pound spaghetti (I used 6 ounces linguini) Extra-virgin olive oil (I omitted this) 6 ounces pancetta or thick-cut bacon, diced (I used bacon) 1 onion, minced 1 bay leaf 1 cup sweet peas, frozen or fresh (I used frozen) 1 ounce goat cheese (I used Feta cheese) 1/2 cup freshly grated Parmigiano-Reggiano (I used 1/3 cup) 1/4 cup chopped fresh flat-leaf parsley Juice of 1 lemon (I left this out completely. I tried a little on a small amount of finished pasta dish and did not like it nearly as well as I did without it.) Freshly ground black pepper 1/4 cup fresh basil, hand torn In a large stockpot, cook the spaghetti in plenty of boiling salted water. At the same time, heat a 2-count drizzle of olive oil (I didnÂt do this because I used bacon) in a large skillet over medium-low heat. Add the pancetta (bacon), and stir it around. When the fat starts to render, after about 3 minutes, add the onion and bay leaf. Cook and stir until the onion caramelizes, about 10 minutes (it took longer). (I drained off the bacon fat.) Now add the peas and cook for 2 minutes just to heat them through. Drain the pasta, reserving 1 cup of the starch water for the sauce. Fold the goat (feta) cheese into the hot pasta and give it a toss so it melts. Scrape the pancetta, onions, and peas into the pasta pot (toss the bay leaf). Add the Parmigiano, parsley and lemon juice (I left out the lemon juice). Slowly pour in the reserved pasta water to dissolve the cheese and thin it out to a sauce consistency. Hit it with a healthy dose of olive oil (I did not do the addition) and quite a few turns of freshly ground black pepper to give it bite. Return the noodles to the pot and gently toss to coat in the sauce. Split the pasta between 2 large bowls and shower it with the shredded basil. (I tossed the basil in the pasta in the pot before serving). I garnished leftovers with extra feta cheese. This makes much more than two normal size serving. Marilyn (DanaIn) ********************************** SharonCb

Green beans are one of the few veggies that I prefer cooked past tender-crisp. If they're frenched I don't mind them a tad under-done and squeaky, but whole I want them cooked. Just cooked, that is, not killed. I find that green beans vary significantly in cooking time, so like Eileen I tend to boil them until al dente, shock them in cold water (I use an ice bath), then hold cold until ready to simply reheat for two or three minutes in whatever recipe I'm using, usually a simple one. Perfect. Roasted is good, too. I've never had home-canned green beans. If they're anything like commercially canned beans, I'm not interested. Looks like they're in season and on sale around here this week, so I might just have to can a jar or two and see for myself.

In my family it always depended on tradition. Aunt Doris wanted my mom's beans and Mom Nellie's corn pone. So much has changed over the years with passings... The last ten-15 years we have all become much more in need of the fresh veggie style of cooking. Traditions change. At least my family changed. My mixed roast veg is much like beachlily. Prepped ahead, a bit of par-boiling considering cooking times for each. I've added roasted cauliflower, quickly seared asparagus and baby haricot verte. Slices of acorn squash, golden baby beets...whatever looks good and ones that can be purchased in small quantities helps add to the variety. Our families do not go for anything baked and cheesy. (except for the teen boys). The oohs and aahs as it takes center stage on a big footed platter.... (two vegetarians in my family and three in the other.) Travels easy in a couple zip-locks in a cooler...my family is a 5 hr drive and much easier to prep in my own kitchen...mother's is so small. I finish the baking close to meal time. Rarely have leftovers but makes a good breakfast hash and/or some goes in my sisters blender smoosh. : ) This one pictured is from Thanksgiving, just the two of us and about a half hour before finish roasting. Didn't do careful slicing, (more careful with company) and DID have leftovers...a nice hash and a garlic, potato veg soup.

GREEN BEAN SALAD WITH DILL & ROQUEFORT (serves 8-10) Dressing: 1 cup vegetable oil 1'4 cup white vinegar 3 TBL lemon juice 1/2 TBL cracked black pepper 1 TBL dried dillweed 14 tsp paprika 1/2 tsp dry mustard 1 clove garlic, minced 2 lbs whole green beands, trimmed 1 tsp seasoned salt 1 clove garlic, minced 1 slice onion 1/2 lb bacon, cooked & crumbled 1 bunch green onions, chopped 4 oz Roquefort cheese 1/4 cup mayonnaise 2 TBL sour cream Combine dressing ingredients & shake well. Refrigerate dressing. Bring a large b\pot of water to a boil. Add green beans, seasoned salt, garlic & onion slice. Reduce heat. Cook until tender. Drain & cool. Toss beans w/bacon, green onions, Roquefort, 1/4 cup of the dressing, mayonnaise & sour cream. Chill well before serving.~~Food for Thought GREEN BEANS IN DILL SAUCE (serves 8) 1 1/2 lbs fresh green beans, rinsed, dried, stem ends removed 2 TBL sugar 1/3 cup cider vinegar 2/3 cup olive oil 3/4 cup thinly sliced green onions, tops included 3 TBL chopped parsley 3 TBL minced fresh dill or 1 1/2 tsp dried 1/2 cup coarsely chopped walnuts Salt & pepper Dill sprigs for garnish Place 2 TBL sugar in a heavy medium saucepan. At the same time, bring 2 cups water to a boil in another saucepan. Turn the heat on to high in the pan with the sugar. Watch carefully & when the sugar just begins to melt & bubble, place the beans in the pan, then immediately pour the boiling water over the vegetables. Work w/caution to avoid being scalded. Cover the pan & cook until tender, about 3-5 minutes. Drain & run cool water over the beans to stop the cooking. Drain again thoroughly. Blend the vinegar & oil into an emulsion by pouring the vinegar into a processor or blender, then adding oil in a slow thin stream. Whirl the emulsion for 1 minute; stir in the green onions, parsley, dill & walnuts. Toss the mixture w/the beans while they are still warm; season w/salt & pepper to taste. Chill for a few hours. Bring the beans to room temperature & garnish w/springs of dill before serving.~~California Treasure