*  Exported from  MasterCook  *
 
                    Dilled Green Beans and New Potatoes
 
 Recipe By     : Fast and Healthy Magazine, July/August, '97, p. 34
 Serving Size  : 8    Preparation Time :0:20
 Categories    : Green/Wax Beans                  Potatoes
                 Side Dishes                      Not Sent
                 Tried
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  pound         small new potatoes -- quartered
      1/2  pound         fresh green beans -- trimmed ,
                         -broken into 2 pieces
      1/4  cup           nonfat sour cream
    2      tablespoons   chopped fresh dill weed
      1/8  teaspoon      salt
                         dash pepper
      1/2  teaspoon      olive oil
    1      clove         garlic -- minced
 
 In medium saucepan, bring about 2 cups water toa a boil. Add potatoes and
 green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes
 or until beans are crisp-tender.
 
 Meanwhile, in a small bowl, combine all remaining ingredients; blend
 well.
 
 Drain vegetables; rinse with cold water to cool slightly. Place in
 serving bowl. Add sour cream mixture, toss to coat. Serve immediately or
 refrigerate until serving time. 
 
 Makes 8 (1/2 cup) servings.
 
 Per serving: 50 calories, 0 grams. fat, 0 % CFF, 0 mg cholesterol, 55 mg.
 sodium
 
 MC formatting by bobbi744@sojourn.com
 
 
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 NOTES : You can use any variety of green bean in this side dish. Kids ar
 fascinated by purple snap beans that turn bright green when they are
 cooked. Or try flat pod Italian green beans.