The promise of Easter is celebrated by my family at Nora Lutheran Church. School was closed in the 1960’s for Good Friday and no businesses were open on Easter Sunday. We started the celebration with new spring clothes and an annual picture before the services. My sister and I had different dresses in the same color. I think that is why I still love the pastel colors of light blue, mint green and pink! The Sunday School sang a special hymn for the Easter celebration so I always was part of the service! The night before Easter is egg dying time with real hardboiled eggs. It was fun watching the shell color change! Easter dinner followed church. The traditional glazed ham, scalloped potatoes and baskets of chocolate bunnies and eggs were in abundance. Today’s recipe is easy and the perfect side dish for Easter or any holiday meal. The new microwave steamer bags are handy for a holiday meal when all the pots and pans are already in use! Enjoy!
GREEN BEANS ALMONDINE
Serves 6
16-oz. pkg. frozen French-style green beans
¼ cup butter
¼ cup slivered almonds
Freshly ground sea salt
Pour green beans into a medium steam cooking bag. Add 3 Tbsp. water. Seal. Microwave on high 8 minutes. Cool 1 minute. Open bag. Cut one bottom corner to drain.
While the beans are cooking, melt butter in a 3-qt. non-stick chef’s pan on medium. Add almonds and cook, stirring constantly, till lightly toasted. Remove from heat. Add beans. Season to taste with sea salt. Toss to mix. Serve hot.
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