Some of my goods from Bates County Produce;
I also got ears of corn, green beans and a cantaloupe that I dropped getting it out of the car;
Oops! It quickly got chopped up.
My brother and father helped me with some heavy lifting and moving the day after we had gone to Missouri and I served everyone lunch. I thawed BBQ brisket I had made and frozen at the end of April on Koehn rolls.
I also served baked beans, pasta salad, sliced tomato, corn on the cob, green beans and potatoes and cucumber salad;
Cucumber salad is vinegar, water and sugar poured over cucumbers and onions. I didn't have an onion when I started this and added them the second day. Mix in a zip lock bag at least a day before serving and flip several times to coat all the cucumbers and onions. I don't eat this, but my father does.
I had never made green bean and potatoes, but my coworker has several times lately and spoke so highly of them, I had to try.
In a large Dutch oven, I browned 6 slices of bacon.
Remove and crumble the bacon. Set aside.
Add 1 1/2 chicken stock. I only had chicken broth, so that's what I used. Stir in 1 tsp garlic salt.
Add 2 lbs fresh green beans, ends snapped. Toss to coat. Cover and simmer 30 minutes.
Uncover and sprinkle 1/2 tsp garlic salt over the green beans. Add 1 lb halved new/red potatoes. Dot with 2 Tbsp cubed butter and sprinkle 1/2 tsp garlic salt.
Add 1 lb halved new/red potatoes. (You'll use 2 lbs new/red potatoes total.)
Cover and simmer 30 min. Serve topped with crumbled bacon strips.
I was worried as the potatoes weren't covered with water. It took a little longer than 30 min, but everything was cooked perfectly. They were good and I'd make them again, but they weren't as flavorful as I was expecting. I'd like to make it the same way, but add more flavoring next time. I'll have to think about it some. For this recipe, visitShe Wears Many Hats