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Makes 2 Servings


1/2 pound fresh snap beans 3 tablespoons bacon drippings

4 or 5 new potatoes, soaked in water with a little soda, then scraped 1 small onion,


1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon black pepper 1 cup boiling water


Combine all the ingredients in a small stew pan; cover with a tight fitting lid; cook over

medium heat 5 minutes. Reduce heat; cook about 15 minutes longer. The beans should be

tender crisp.


Prepare green beans as snapbeans above but omit bacon drippings. After cooking drain

off liquid.

1-1/2 tablespoons butter or margarine 1-1/2 tablespoons all-purpose flour

3/4 cup milk 1 tablespoon grated onion

1/4 teaspoon prepared mustard 1/2 teaspoon prepared horseradish

Saute onion in butter, add flour, stir, then add milk. Cook until smooth and thick; add

horseradish and mustard. Pour sauce over heated beans. Serve hot.

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