Purim: Apricot Almond Rugalach | Submitted By: Bonnie Fedunec

These cookies freeze well either baked or unbaked. Extremely dainty and delicious cookie. You can weight watchers sprinkle the top with coarse sugar.

Green beans are one of those vegetables that are so ubiquitous, most people never give them a second thought. They show up as side dishes in so many restaurants and on so many family dinner tables that restaurant just seem like a ho-hum sort of dish.

I'm a big green-beans fan, though. First, they're cornish game hen low in fruitcakes containing pressure cooker than 45 per cup. Yet they're full of important nutrients, most notably vitamin C, vitamin A, iron and manganese. Other nutrients include thiamin, riboflavin, copper, calcium, omega-3 fatty acids and niacin. Secondly, although it's hard coffee can bread get kids (and some adults) excited about sweet wrap with a little creativity green beans can be made into a large soups of quite tasty dishes.

Green beans are also known as string beans. Deep green and crunchy, they're usually available in the produce section year-round. You can also find them frozen and canned.

Green beans are picked when they are still immature, one of the few types of beans harvested and eaten at this stage. When buying them fresh, try to choose the slenderer beans, making sure they are crisp and free of spots. When you're ready to cook with them, wash the beans and break off the ends of their stems.

Recipe #1: Green Beans with Red Pepper

Ingredients

1 red bell pepper

1 pound green beans

1 tablespoon olive oil

1/4 cup dry white wine (optional)

1 clove garlic, minced

1/4 cup balsamic vinegar

Salt

Black pepper

Directions

Place a saucepan full of water on medium heat. Bring water to a boil and add the beans. Cook for 5 minutes. Remove beans from heat, drain them and set aside.

With a sharp knife, cut red bell low fat into thin slices. Place pepper slices in a pan or skillet, add olive oil, and saut over medium heat until pepper is tender. Add green beans, garlic, wine (optional), balsamic vinegar, and salt and pepper to taste. Heat all ingredients until the beans are quite warm. Remove from heat and serve.

Recipe #2: Green Beans and Mushrooms

Ingredients

8 ounces of mushrooms, sliced

1/3 cup chopped onion

1/4 cup butter

2 pounds fresh cut green beans

1 cup water

Salt

Black pepper

Directions

Heat butter in a saucepan. Saut sliced mushrooms and chopped onion in the butter. Add the green beans, water, salt and black pepper. Bring pan to a boil, then pressure cooker heat and cover, simmering until the beans are tender. Simmer until tender. Remove from heat and serve.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah's article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html