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One Size Dinner Does Not Fit All
Delicious Holiday Recipes for Families Big and Small
By Donna Smith
2 packages (9 ounces each) frozen French-cut green beans, thawed
1/3 cup margarine
2 tablespoons brown sugar
1 teaspoon grated lemon peel
1/2 cup chopped pecans
Salt and pepper to taste
Melt the margarine in a skillet. Add the green beans, brown sugar, lemon peel, salt and pepper. Cook, stirring constantly, until beans are crisp-tender, about seven minutes. Stir in pecans. Serve.
3 tablespoons butter or margarine1 teaspoon salt
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped pecans
Wash sweet potatoes. Bake at 375 degrees F for one hour or until done. Allow potatoes to cool to touch. Cut a 1-inch lengthwise strip from top of each potato and carefully scoop out pulp, leaving shells intact.
Combine potato pulp, orange juice, butter and salt. Beat at medium speed with an electric mixer until fluffy. Stir in pineapple. Stuff shells with potato mixture and sprinkle with pecans. Bake at 375 degrees F for 12 minutes.
