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Volume 16 Number 26
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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Recipes, columns, and nostalgia.
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Chive Green Beans
1 pound fresh green beans, trimmed
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 teaspoons butter
1/2 teaspoon stone-ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Steam green beans, covered, 5 minutes or until crisp-tender. Remove from steamer; toss with remaining ingredients. Makes 4 servings.
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Nutritional Information
Amount per serving
Calories: 53
Calories from fat: 32%
Fat: 1.9g
Saturated fat: 1.2g
Monounsaturated fat: 0.6g
Polyunsaturated fat: 0.1g
Protein: 1.5g
Carbohydrate: 7.1g
Fiber: 4.2g
Cholesterol: 5mg
Iron: 0.6mg
Sodium: 175mg
Calcium: 58mg
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Link of the Day
Service with a smile:
from Wendy
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Food For Thought
We’re interested in knowing what you read, think about, watch, and listen to. This is a chance to share your thoughts with thousands of Recipe du Jour readers, the same Good Neighbors who have shared their favorite recipes with you over the years. Think of it as a conversation with a friend over the backyard fence about the book you just finished, the story you can’t forget, your favorite movie or television episode or whatever.
Send your submissions to rrowand@gmail.com with Food For Thought as the subject. Keep your comments to under two hundred words, but don’t feel obligated to write more than a few sentences. We also ask that you steer clear of religion, politics, and products or services that you sell. Depending on the number of submissions received, your offering might not be posted until a later issue. Feedback is welcomed and encouraged. Enjoy.
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Answer to Jerry
If you want to save the fresh (EXPENSIVE) herbs you buy, after using what you needed for the fresh recipe, snip the remaining herbs (any kind, really) with some kitchen shears…or cut them up with a knife. Put about a Tablespoon worth into each section of an ice tray and fill with water. Freeze, then pop them out into a zip-top bag and label it well with the name of the herb. Later, when making sauces or soups, you can either put an ice cube or two into a sieve and let the water melt out, OR just put the whole cube into your stock. Works fine. NOT good for another “fresh only” recipe, but really good in the wet recipes.
Wanda
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Good Neighbor Recipes appears every Friday. To submit your recipe to Recipe du Jour’s Good Neighbor Recipes, simply send it via email to rrowand@gmail.com Use “GNR” and the title of your recipe as the subject. Feel free to include some words about yourself or the recipe (please keep it short). Look at the format we use when we present our recipes and try to be similar. Do not submit recipes in “bulleted” or 2 column format. Be sure to be specific in your measurements (don’t just say “a small can” of something, give the amount). One recipe per email, please. We reserve the right not to print everything we receive. By submitting to Good Neighbor Recipes, you give us permission to publish your submission in our daily ezine and in any other format, such as a printed collection, without recompense now or in the future. WARNING: If you don’t follow the guidelines above, we won’t be able to use your recipe!
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