Lemony Almond-Feta Green Beans Recipe

Lemony Almond-Feta Green Beans Recipe

Photo by Taste of Home

When you find a vegetable recipe that demands second helpings, it’s worth sharing. I made these green beans for a dinner party, and that’s exactly what happened. I like to use haricot verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas

Yield: 6 Servings

Ingredients:

  • 1 pound fresh green beans, trimmed
  • 2 tablespoons butter
  • 1 small onion, halved and sliced
  • 3 garlic cloves, sliced
  • 1/2 cup sliced almonds
  • 1 teaspoon grated lemon peel
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup crumbled feta cheese

Directions: 

  1. In a large saucepan, bring 4 cups water to a boil. Add green beans; cook, uncovered, 4-5 minutes or until beans turn bright green. Remove beans and immediately drop into ice water. Drain and pat dry.
  2. In a large skillet, heat butter over medium heat. Add onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer.
  3. Add green beans and almonds; cook and stir 3-4 minutes or until beans are crisp-tender. Sprinkle with lemon peel, lemon juice, salt and pepper; toss to combine. Top with cheese.

Originally published as Lemony Almond-Feta Green Beans in Simple & Delicious June/July 2014

Mary Todd Lincoln’s White Cake

This delicious white cake, with a subtle almond flavor, was one of Mary Todd Lincoln’s specialties.  Some historians say the First Lady didn’t serve the cake with frosting, but it certainly adds great flavor.

Mary Todd Lincoln

First Lady Mary Todd Lincoln

Yield: 1 cake
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour, 10 minutes (includes cooling)
Difficulty Rating: Intermediate
Recipe Created By: Charlyn Fargo
Recipe From: Illinois Farm Bureau Partners

Mary Todd Lincoln's White Cake

Abe was honestly crazy over Mary’s white cake.

Ingredients:

Cake:

  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup unsalted almonds, chopped
  • 6 egg whites
  • ¼ teaspoon salt

Frosting:

  • 2 cups sugar
  • 1 cup water
  • 2 egg whites
  • ½ cup candied cherries, chopped
  • ½ cup candied pineapple, chopped
  • few drops vanilla or almond extract

 

Instructions:

  • Preheat oven to 350 degrees.
  • Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter.
  • Beat egg whites until stiff. Add in salt. Fold into batter. Pour into three greased and floured 8- or 9-inch cake pans.
  • Bake for about 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 5-10 minutes then remove from pans and cool on racks.
  • While cake is baking, prepare frosting: Combine sugar and water in a saucepan, stirring until sugar is dissolved. Bring to a boil; cover and cook about 3 minutes until the steam has washed down any sugar crystals that may have formed on side of pan. Uncover and cook until syrup reaches 238-240 degrees on a candy thermometer.
  • Whip egg whites until frothy; add in syrup in thin stream, whipping egg whites constantly until frosting is spreading consistency. Mix in cherries, pineapple and vanilla or almond flavoring. Frost cake once it has cooled.