*  Exported from  MasterCook  *

                  Dilled Green Beans and New Potatoes

Recipe By     : Fast and Healthy Magazine, July/August, '97, p. 34
Serving Size  : 8    Preparation Time :0:20
Categories    : Green/Wax Beans                  Potatoes
               Side Dishes                      Not Sent
               Tried

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  pound         small new potatoes -- quartered
    1/2  pound         fresh green beans -- trimmed ,
                       -broken into 2" pieces
    1/4  cup           nonfat sour cream
  2      tablespoons   chopped fresh dill weed
    1/8  teaspoon      salt
                       dash pepper
    1/2  teaspoon      olive oil
  1      clove         garlic -- minced

In medium saucepan, bring about 2 cups water toa a boil. Add potatoes and
green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes
or until beans are crisp-tender.

Meanwhile, in a small bowl, combine all remaining ingredients; blend
well.

Drain vegetables; rinse with cold water to cool slightly. Place in
serving bowl. Add sour cream mixture, toss to coat. Serve immediately or
refrigerate until serving time.

Makes 8 (1/2 cup) servings.

Per serving: 50 calories, 0 grams. fat, 0 % CFF, 0 mg cholesterol, 55 mg.
sodium

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NOTES : You can use any variety of green bean in this side dish. Kids ar
fascinated by purple snap beans that turn bright green when they are
cooked. Or try flat pod Italian green beans.

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