Recipe - Green Beans With Olives

1 pound Green beans
1 tablespoon Butter
1 tablespoon Olive oil
1 small Garlic clove, minced
2 Scallions, finely chopped
One half cup Pimentostuffed green olives
; cut or sliced up
1 One half tablespoon Lemon juice
Salt and pepper

Cook beans in a large pot of boiling salted water until just tendercrisp,
3 to 5 minutes. Drain in a colander and plunge immediately into ice water
to stop the cooking. Drain again, and cut into 1" pieces. Set aside. Heat
butter and olive oil in a large skillet. Add garlic and scallions and saute
until softened. Add beans, olives and lemon juice; saute until heated
through. Add salt and pepper to taste. Serve immediately.

Renee Shepherd writes: "A slightly off beat but delicious combination we
enjoyed throughout the green bean season this year."

From 1994 Shepherd's Garden Seeds catalog, pg. 5. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini