HOT MARINATED GREEN BEANS|
3 (8-ounce) cans green beans, drained
1 (12-ounce) can artichoke hearts,
drained and quartered
1 (2-ounce) jar pimento strips
3/4 cup sugar
1 cup vegetable oil
1/2 cup white vinegar
1 1/2 teaspoons salt
1 large clove garlic, minced
Place green beans and artichoke
hearts in a zippered storage bag or
other container with a tight-fitting
lid. Beat sugar, oil, vinegar, salt and
garlic with a hand mixer until well
blended. Pour over green beans and
artichokes. Refrigerate 12 hours,
turning occasionally. Heat in
marinade until hot, but not boiling.
Remove from heat, add pimento,
and drain. Serves 8 to 10.
Note: Cathy adds 1 (11-ounce)
can niblet corn with the pimento if
serving a larger crowd.