6 servings
1½ pounds green beans, broken into short pieces
2 small onions, quartered
½ stalk celery, sliced
About 2 ounces cooked ham, cut into bite-sized pieces
2 teaspoons salt
Pepper, as desired
½ cup water
1 tablespoon butter or margarine
Place beans in a 2-quart saucepan. Add remaining ingredients. Simmer until beans are tender, 12 to 20 minutes.
Note: Instead of fresh green beans, use 2 packages (10 ounces each) frozen cut green beans.
Harvard beets
6 servings
3 tablespoons cornstarch
⅓ cup sugar
¾ teaspoon salt
1½ cups beet liquid (or beet liquid plus water)
2 tablespoons vinegar
1½ tablespoons butter or margarine
3 cups sliced cooked or canned beets
Mix cornstarch, sugar, and salt. Blend in beet liquid, vinegar, and fat. Cook over moderate heat, stirring constantly, until thickened.
Add beets to sauce. Let stand 10 minutes, if desired, to blend flavors. Heat to serving temperature.