I think the dinner went well. I used some recipes from Better Homes and Gardens December issue. I made the stuffed pork loin, string beans, roasted potatoes and a fruit plate my friend Donna brought to the dinner. Everyone said the meal was delicious and I know I liked it. I'll cook the pork and green beans again soon! The green beans were especially easy to prepare so I thought I'd post the recipe here if anyone would like to give it a try.
"Sauteed Green Beans with Shallot Crisps"
Prep time 20 min. Cook time 14 min.
Serves 8, each serving 100 calories
1/3 C cooking oil (I used extra virgin olive oil)
5-6 shallots, thinly sliced (1/2 cup)
2 lbs. green beans, trimmed
1 Tbsp. butter
1 Tbsp. olive oil
Salt and freshly ground black pepper.
1. In a small skillet heat oil over medium high heat. Add half the shallots. Fry 3-4 minutes, until crisp and dark golden brown. Remove from oil; drain on double-thickness of paper towels. Cook remaining shallots. Set aside.
2. Cook beans in a large pot, covered, in enough boiling water to cover for 6-8 minutes until crisp-tender. Drain and submerse in ice water to cool quickly; drain well.
3. Heat a 12" skillet over medium high heat. Add butter and oil, swirling to coat skillet. Add beans. Cook about 5 minutes, stirring frequently, until beans are heated through. Season to taste with salt and pepper. Transfer to a serving bowl and top with shallot crisps.
MAKE AHEAD: Shallots may be prepared up to 2 hours ahead.
I had requests for this recipe it was soooo good. A great way to enjoy green vegetables!
After dinner we had some wonderful apple pie one of my friends brought over.
When we finished dessert, it was craft time!
Here's a picture of the ornaments each person made. They enjoyed hand sewing, stuffing the snowman, and dressing him. Some sewed a small bell to the end of his cap. Sharing the holidays with friends is such fun!