Got this out of a holiday mailer, but it sounds good!

================================================== ===

GREEN BEANS AND FENNEL

Start to Finish: 25 minutes

2 Tb butter, softened
1 1/2 tsp. fennel seeds, crushed
1 1/2 tsp. finely shredded lemon peel
3/4 tsp. coarsely ground black pepper
1/4 tsp. salt
3 fennel bulbs (3 pounds), trimmed, or 2 medium sweet onion cut into wedges
1 3/4 pounds green beans, trimmed


1. In a small bowl stir together butter, fennel seeds, lemon peel, pepper,
and salt. Set aside.

2. Cut fennel into quarters; remove cores. Cut fennel lengthwise into
1/4-inch strips.

3. In a covered 4-quart Dutch oven cook beans in a small amount of boiling
salted water for 5 minutes. Add fennel. Cook for 5 to 8 minutes more or
until vegetables are crisp-tender; drain. Add butter mixture; toss gently
to coat. Makes 10 servings.


Nutrition Facts Per Serving: 67 cal., 3g total fat (2 g sat. fat), 7 mg
chol., 124 mg sodium, 10 g carbo., 5 g fiber, 2 g protein.

On Thu, 09 Dec 2004 13:07:25 GMT, "kilikini" >
wrote:

>Got this out of a holiday mailer, but it sounds good!

It sure does. Thanks for posting, Kili.

Carol


>================================================= ====
>
>GREEN BEANS AND FENNEL
>
>Start to Finish: 25 minutes
>
>2 Tb butter, softened
>1 1/2 tsp. fennel seeds, crushed
>1 1/2 tsp. finely shredded lemon peel
>3/4 tsp. coarsely ground black pepper
>1/4 tsp. salt
>3 fennel bulbs (3 pounds), trimmed, or 2 medium sweet onion cut into wedges
>1 3/4 pounds green beans, trimmed
>
>
>1. In a small bowl stir together butter, fennel seeds, lemon peel, pepper,
>and salt. Set aside.
>
>2. Cut fennel into quarters; remove cores. Cut fennel lengthwise into
>1/4-inch strips.
>
>3. In a covered 4-quart Dutch oven cook beans in a small amount of boiling
>salted water for 5 minutes. Add fennel. Cook for 5 to 8 minutes more or
>until vegetables are crisp-tender; drain. Add butter mixture; toss gently
>to coat. Makes 10 servings.
>
>
>Nutrition Facts Per Serving: 67 cal., 3g total fat (2 g sat. fat), 7 mg
>chol., 124 mg sodium, 10 g carbo., 5 g fiber, 2 g protein.
>

kilikini wrote:
> Got this out of a holiday mailer, but it sounds good!
>
> ================================================== ===
>
> GREEN BEANS AND FENNEL
>
> Start to Finish: 25 minutes
>
Snipped

This is mo'-bettah:

This family favorite of mushroom-sauced green beans topped with crunchy onions
deserves to be served all year 'round. Remember this dish that everyone loves
when you're making meat loaf, roast beef or fried chicken.
Ingredients:
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free
Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions



Directions:
MIX soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR and then sprinkle with remaining onions. Bake 5 min. Serves 6.

Tip:
Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green
beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green
beans for this recipe.