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Thursday, March 5, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Vegetables & Side Dishes
Contributed by:
  • 1 (10 oz.) bag frozen baby pearl onions
  • 2 lbs. fresh green beans, trimmed
  • 2 TBS reduced-fat margarine
  • 1 TBS balsamic vinegar
Cook onions according to package directions until tender. Drain and keep warm. Put green beans in a large nonstick skillet and cover with water. Cook until crisp tender, about five minutes. Drain and keep warm.
In same skillet, melt margarine over medium heat, add vinegar and onions and toss to glaze. Add green beans and gently mix to combine. Serve hot.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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