ITALIAN GREEN BEANS

I have had several requests for the recipes used at Duke's wedding luncheon. Two of the recipes are already listed on the blog. The first, Mona's Teriayaki Chicken, and the second, Everything Tossed Salad. The Chicken turns out wonderfully if done exactly as the recipe says. However, Candace, thought it would be more attractive if we did the chicken on skewers. Therefore, we cut the chicken thighs into 1/2 inch-3/4 inch strips before we marinated it. After marinating, we put the strips onto skewers. We baked the skewers in the oven until the meat was done, which took less time then the recipe, because the chicken pieces were smaller. We made the sauce as explained in the recipe.

The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.

ITALIAN GREEN BEANS

This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.

4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt

Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.

The last recipes to post are Buttermilk Pie and Berry Sauce