green bean and potato salad recipes

[jimmyj]

Recently I boasted about my grandmother having a great recipe for green beans. I had forgotten that she uses the exact same method to make potato salad. She worked in a delicatessan for many years and is originally from europe and our family loves these recipes.

Enjoy!

Note: There is one ingredient for which I am unsure regarding distribution. It is called Maggi.
Nestlé : MAGGI - Liquid Seasoning

Note 2: Grandma never measures anything, it takes some working with regarding proportions and really you make it to suit your personal taste.

Recipe - beans (green or yellow)

-Take a big bowl or colander full of beans, cut the ends off them and cut them into pieces about an inch long

-Blanche the beans - eon't do it too long, they should be firm.

-Mix in apple cider vinegar and vegetable oil. Use 2 parts cider vinegar to 1 part veggie oil. We use quite a lot but you should experiment with how much
to your liking. Stay with the 2 to 1 ratio though.

-Add a few shots of Maggi to taste

-Add salt and pepper and chopped green onion to your taste.

To make the potato salad, the only difference is you boil a few pounds of new potatos (red ones are better as they are less starchy) and then slice the potatoes into thin slices - say about a quarter of an inch thick

Hope you like it.

 

[MossRoad]

Here's one for potato salad. BEWARE those with weak arteries!!!

Take a 5 pound sack of potatoes. Clean, peel and dice or slice. Put them in a large pot of water. Add two or thee large white onions peeled and quartered. Boil until fork tender. Drain and rinse with hot water. Drain again.

Fry 1 pound of bacon. As the bacon cooks remove it and crumble it into the potatoes/onions. Do not drain or remove any of the grease.

Once all of the bacon is cooked, look at your bacon drippings and see how far up the side of the pan they go. Add brown sugar to the drippings until the volume has doubled, stirring and heating on low to dissolve the brown sugar. Measure along the side of the pan again and add apple cider vinegar to the drippings until the volume doubles again. Heat a bit more, then pour over the potatoes/onions. Toss with two spoons. Serve hot.

Oh my goodness is that stuff good. But it will kill you!!!! After I eat it I feel all wooggelly and stuff...

 

[Flatheadyoungin]

I'd like to have some other green bean recipes. I love the 1 cup of bacon grease to a pint of beans (just kidding) with some strips of bacon thrown in but I know it isn't good for me.

My grandma Dr.'s GB's by putting brown sugar in them.

My wife uses butter, salt and pepper.....bacon grease is soooo much better.

What else for green beans?

We just canned 27 quarts and froze 20 more quarts. I only planted 1/4lbs of seed! .....and that doesn't count what we gave away and ate.....so, right at about 60 quarts........we've had a LOT of rain this year...

 

[Chuck52]

Mossroads recipe is basically what my Grandma called German potato salad....she was of German heritage. She always fried the onions in the bacon grease and then added some flour like she was making gravy, before adding the sugar and vinegar. That makes the sauce thicker. She also used white sugar, and I've had fun trying to get the sugar to vinegar ratio right.....it should be tangy/sweet to my taste. BTW, the recipe works great with green beans, too. Just sub the beans for the potatoes.

We usually cook green beans with a lot of "streaked meat", which is just hillbilly talk for cured pork side meat.....not the pure fat stuff, it has to have streaks of lean meat in there. You put the meat in a little water and boil it a bit before adding the beans, and then add just enough water to not quite cover the beans. Add a bit of salt and black pepper, and maybe a dried cayenne if you like. Get it boiling hard and then turn it down to simmer for an hour or so. Check the salt and adjust if needed. I have a tendency to add too much salt to begin with, but I'm getting better about that. Watch the water during cooking and add if needed, but the pot likker is best when it is concentrated. If my wife doesn't catch me, I always eat the lean part of the cooking meat....these days it is about as close as I get to country ham.

A pot of those beans and a pone of cornbread, and life is good. A little cole slaw goes good with it, too, or maybe some home made chow chow. This time of year, we'd have sliced tomatoes and cucumbers as well, or maybe cucumbers and onions in sugar and vinegar. This is beginning to make me want to get home to check the beans in the garden. I've got some bush beans that are about picked out, and some more coming on, as well as two kinds of pole beans, but I doubt I've got a mess of beans ready for the pot right now, darn it.

Chuck

 

[tugboat-2]

Geeeeeze now look whatcha doin' to me!!! ......anyone got a good recipe for nice "crisp",.."long",..GREEN BEAN pickles? My erstwhile neighbour lady on the farm directly opposite, used to make the doggondest, fantastic ones and I just couldn't praise them AND her enough to try and get another jar of 'em.

Then all good things must end eventually when she gave me another big jar and moved far away. I heard later she passed on and sadly, I never got the recipe, but they were just "OH, SO Good"!!!!!!

I'd appreciate your ideas if you or your granny might care to share?

CHEERS, . . . and many thanks in advance!!!
. . tug

 

[MossRoad]

O.K. Find some bread and butter pickle mix and use it for your green beans. You'd be surprised how good they are!

That also goes for Hungarian hot peppers. They taste sweet like the pickles until you swallow them. Then the fire comes on.

 

[tugboat-2]

Thanks Moss,.....sounds simple enough. I'll try it. (Good golly I hope that doesn't get you in deep doo, do with granny,...or did you rifle that one out of her old recipe box?) ha, ha!

CHEERS,
. . tug

 

[jimmyj]

Thanks Tug for asking and thanks Moss for answering. We're gonna try that!!

 

[tugboat-2]

ATTENTION: .."MossRoad",.."jimmyj", and all interested parties: Relative "green bean pickle recipes",.... upon MossRoad's suggestion, I was unable to locate any Bread & Butter pickle "MIX",....but found a very simple recipe for same.

Got the ingredients and made it up. The mix was for a "3-day" pickle, and after 3 days, it truly was a success! My experiment made one large Mason jar of "Crisp", long green bean pickles.

As I filled the jar with the mix and still had some "mix" left over,....I simply added a little red wine vinegar, some pickling spice I found in back of a cupboard and some homemade ground up "hot" red pencil peppers I made a couple years ago. Sprinkled in some and a few splashes of Tobasco, more mustard seed and stirred it all up.

Tipped-off another batch of beans, washed and tossed 'em in, sliced up a small cucumber right outta the garden, sliced a couple green tomatoes and a couple small green peppers,..... and stirred it all in the pot and stuck it back in the fridge.

Spose be "3-day" pickles,...and they ARE ready in 3,...but every day extra that I tasted 'em,.... MMM-Hmmmmmm, my goodness me oh my, the better they get!!!! Problem: I did not record the second recipe,...so I'll have to guess next time?

Jimmyj was going to try this and I just want to tell you Jimmy,..they are very nice,..."crisp" and "tasty",.....the second batch with all the "heat",....well WOW, ..."surely do make yer nose to runnin boy,....hee, hee surely doo"!!! (Fantastic relief for Hay Fever!!!)

~~> MossRoad": ...wish I could pass 'em around man,....love to share 'em with ya! ..they surely are mighty fine,..mighty fine indeedy do !!!! ....my most sincere THANKS to YOU !!

CHEERS !!
. . tug

 

[MossRoad]

Glad you had success!!!

Do you have the 3 day pickle recipe?