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The key is: Wiggly, but not floppy
20 December 2007 - 3:33pm
We chuckled all summer long as emails came in requesting the recipe for our green beans.
And as the park closed for the season, folks weren't just bemoaning the long cold winter without Kringle's pizza ... they were wailing about the lack of, um, green beans.
That's right, the green beans were a hit this summer. One newly engaged woman even asked for the recipe so she could have them served at her wedding reception.
Here's our recipe. It calls for a lot of beans, but is easily reduced by half or even fourths for a smaller appetite.
Plymouth Rock Cafe's Green Beans
10 lbs of green beans
1 lb of butter
1 oz of seasoned salt
1 oz of garlic herb seasoning
Melt butter in skillet
When butter is melted add green beans, then both seasonings
Continue sautéing while flipping green beans until thoroughly heated but still crisp; they will continue cooking once you take them out of the skillet. You want them to wiggle just a little when you take them out. If they are floppy they will be very soggy when you are ready to eat.
They only take a couple minutes to cook and the closer you make them to the time you are ready to eat the better they will be.