I have been checking out some recipes for you and have found some with the "salad" ingredients suzyq2 talked about. Were these two cans of veggies to be heated or to be served as is? Actually, the description at the beginning of this forum states: "Harvest Forum This forum covers everything you do with your bounty after you harvest..." then proceeds to mention canning, preserving, etc. I should think that first part of the sentence would allow non-canning recipe requests. I, too, have found some really great recipes on this site and do not object to someone making a request to see if anyone else here has a specific type of recipe. There are some very experienced cooks on this site and it's nice to be able to take advantage of their knowledge when in need. Responses can range from giving out a tried and true recipe which everyone can enjoy or directing towards a specific link.

That would be great, Linda. I was only using what I had on hand, but tonight I will probably mix with rice and add some Caribbean hot sauce. I have ALOT, so I can try something new every day for the next week :-)

I (don't cringe) put a little bacon grease in my pan and get it hot and stir the beans around in that, you can add chopped garlic or onions or both. Add water and simmer until tender. Add about a teaspoon of sugar and salt to taste after they are tender. If you don't have bacon grease substitute olive oil.

From Lüchow's German Cookbook Savory Green Beans 2 pounds fresh green beans 2 tablespoons butter or drippings 3 cups bouillon or stock 1 tablespoon flour 1 teaspoon sugar 1 teaspoon salt 2 tablespoons vinegar 1 small piece summer savory 1 tablespoon chopped parsley Wash beans; break off tips an remove strings; break or cut in four pieces each. Place in saucepan with butter or drippings and bouillon; cook covered 25 minutes, or until tender. Add more bouillon if necessary. When nearly done, sprinkle beans with flour, sugar, salt, and vinegar. Cook uncovered a few minutes more. Sprinkle with herbs and serve. Serves 6