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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
9/22/09 11:22 P

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Yeah that's why I didn't add the bacon. In my opinion I really don't like "wet" bacon. The flavor goes away and the texture in my opinion leaves a lot to be desired, so I decided to not add it when I made it.



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SARAHINFL's Photo SARAHINFL Posts: 1,457
9/22/09 10:39 P

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I made this recipe today and loved it.

The changes I made are:
1. Per Heather I added the dark red kidney beans--loved it
2. I doubled the green beans--the recipe needed them
3. Next time I will omit the Hormel Bacon bits--added nothing to the taste and looked pale and just ...well icky.
4. For my personal taste next time I will double the pickling spice, I think mine is past its prime.

This is a 5* recipe!

Catch Ya Later
Sarah
clwaterv2@aol.com
MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
9/7/09 1:10 P

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LOL I am crazy!

I completely forgot I posted this. Any way....I finally made it, and I LOVE it!

My only changes were-
I did not use celery or bacon bits. And only used 1/2 of the pickling spice called for. I probably will not use the pickling spice at all next time. However, I will use this same "marinade" exactly as is! And make some sweet/bread and butter pickled veggies later, probably zucchini, and cauliflower.

I added one can of Dark Red Kidney beans. Next time I am going to double the green and wax beans. As I think I would like to have less red beans per a serving, but want to keep the red beans in it!

I also added vadalia onions! YUM!

I also used mixed wax/green beans, in the same can, instead of a can of green beans and a can of wax beans. I used two cans of the wax/green bean mixed can. As at my store that was cheaper then buying them separately. (3 for 3 dollars for the mixed beans, and 1.59 for the green or wax beans alone)

LOL PS I didn't read the instructions, and I didn't boil it either, and it came out great!

Edited by: MAGNOLIAHONEY at: 9/7/2009 (17:20)

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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
7/14/09 9:10 A

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Ok I just figured out why this recipe isn't coming up in the Find my Supper Search........it has the exact same name as the one in Across America, but it is not at all the same recipe! lol haha I guess the person doing the entering of the recipes, must of thought it was a duplicate of the same recipe, since JoAnna rarely had anything with the exact same name twice that was different! IE One recipe may have a name, and it be in two different books or something, but it was the same recipe too, not two different recipes with the same name.

Oh well, glad I found it! Cause it looks yummy! And low in calories!



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
7/14/09 9:05 A

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Ok here's the marinated bean salad I wanted to try! It wasn't in the Find My Supper search engine, cause it seems recipes stopped being added after 2003 or so. Glad I hand went through my Newsletters again and found it. I decided I better post it so I don't lose it again.

BTW, the SparkTeam search engine has started to work finally!

If any of you have tried this, or do try it, let me know what you think. I for sure want to try it!



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MAGNOLIAHONEY's Photo MAGNOLIAHONEY Posts: 4,000
7/14/09 9:03 A

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Marinated Bean Salad
JoAnna M. Lund

Serves 8 (1/2 cup)


1/4 cup water
1/2 cup apple cider vinegar
1 teaspoon mixed pickling spice
1/4 cup Splenda Granular
1 (15-ounce) can cut green beans, rinsed and drained
1 (15-ounce) can cut yellow wax beans, rinsed and drained
1 cup celery
2 tablespoons Oscar Myer or Hormel Bacon Bits

In a medium saucepan, combine water, vinegar, and pickling spice. Bring mixture to a boil. Boil for 3 minutes, stirring often. Pour mixture into a medium bowl. Stir in Splenda. Add green beans, wax beans, and celery. Mix well to combine. Stir in bacon bits. Cover and refrigerate for at least 2 hours.

Each serving equals:
HE: 1 1/4 Vegetable, 12 Optional Calories
***********************************
36 Calories, 0gm Fat, 2gm Protein, 7gm Carbohydrate,
227mg Sodium, 28mg Calcium, 2gm Fiber
***********************************
DIABETIC: 1 Vegetable

"Healthy Exchanges Food Newsletter July 2004, pg. 11."



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