Ingredients

• Golden Wax or Green Beans
• red pepper
• garlic
• dill
• sterilized jars
• vinegar
• water
• salt

Directions

Pack green or golden wax beans in HOT sterilized jars.

To each pint add 1/4 tsp red pepper, 1 clove of garlic, 1 head of dill. Heat 2 cups of vinegar, 2 cups of water and 1/2 cup salt to boiling point. Pour over beans and seal.

Ingredients

• 1 tsp salt
• 1 tbsp sugar
• 500 grams dried white navy (haricot) beans
• 750 grams fresh green or snap beans
• 50 gram butter
• 1 liter water

Directions

Put the salt into the water, add the dried beans and let them soak overnight. Boil the soaked beans in the same, salted water, turn down the heat and simmer for 45 minutes. Slice the green beans to a preferred size and add them to the white beans. Let it simmer for an additional 15 minutes. If necessary, add some water. Drain and put the beans into a pre-heated, large bowl. Add butter and sugar, mix and serve at once.

The name of the dish then becomes self-evident.

Ingredients

• Zomerse stoofschotel
• 250 grams – 9 oz. green beans
• 1 bunch celery
• 750 grams – 1lb. 10 oz. boiled potatoes
• 200 grams – 7.5 oz. aged cheese
• salt

Directions

Dice the carrots, the green beans and the celery, wash the vegetables and put them in a pan. Add a bit of water, salt, and boil them until done.

Scoop the vegetables into an oven-proof dish and pour just enough juice in it to cover the bottom of the dish.

Slice the boiled potatoes and put those over the vegetables. Cover the dish with grated cheese and put in a preheated oven for 20 minutes at 200ºC/390ºF, until the cheese is golden. This can also be accomplished by putting the dish under the grill.

Ingredients

• 2 pounds baby carrots
• 1/2 butter
• 2/3 cup brown sugar, packed

Directions

Cook carrots in a large pot of boiling water until tender. Drain.

Add butter and brown sugar–stir into carrots.

Simmer for 8 to 10 minutes on low heat.

Makes about 8 servings. My kids LOVE these carrots:)

Ingredients

• 1/2 block butter (about 4 tablespoons)
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 large or 2 small eggplants (I use the green or white ones) peeled and diced
• 1 large onion, chopped
• 1 large bell pepper, chopped
• 1 cup chopped celery
• 3 pods garlic, minced
• 1 1/2 cups bread crumbs, divided
• 1 can cream of mushroom-chicken soup
• 1 cup grated Parmesan cheese
• 1 cup grated Cheddar cheese
• 1-2 teaspoons of seasoned salt
• 3-4 dashes hot pepper
• 1 teaspoon sweet basil
• 1 teaspoon oregano

Directions

Melt butter in large saucepan. Smother onion, pepper, celery, garlic and eggplant until done. Add ground beef and pork and cook until brown. Drain off any extra grease. Add soup, 1 cup bread crumbs, cheeses and seasonings. Toss gently and pour into greased baking dish. Top with remaining bread crumbs. Bake at 350 degrees for 30-40 minutes. Serves 8 to 10.