From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 3 cans (1 pound each) green beans

  • 1 Tablespoon salad oil

  • 1 Tablespoon vinegar

  • 1 onion, thinly sliced

  • Salt

  • Cracked pepper


Drain beans.  Mix together all other ingredients and pour over beans.  Cover and marinate for at lest 2 hours.  Before serving, cover with Anchovy Cream Dressing.

INGREDIENTS for Anchovy Cream Dressing:

  • 1 cup sour cream

  • 1/2 cup mayonnaise

  • 1 teaspoon lemon juice

  • 1/4 teaspoon dry mustard

  • 1 Tablespoon horseradish

  • Small amount onion juice

  • 2 teaspoons chopped chives (optional)

  • 1 teaspoon anchovy paste (optional)

TO PREPARE Anchovy Cream Sauce:

Mix all ingredients together.  This dressing may be made ahead and will last for several days.

YIELDS:  1-1/2 cups

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