Green beans are one of my favorite cooked veggies, but when you take fresh green beans and wrap them completely in bacon and drizzle them with honey, they become an absolute delight! These yummy bundles of joy were prepared as an appetizer for a party at our home. As you can see from the picture the green beans were completed wrapped in bacon and in applewood smoked bacon no less!
Here is a similar recipe from Taste of Home. Wrap the green beans with a small piece of bacon or wrap the whole bundle. They come out of the oven crispy and tender and don’t last long so make a lot! They are even good left over!
- 3/4 pound fresh green beans
- 4 bacon strips
- 3 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1/4 teaspoon garlic salt
- 1/8 teaspoon soy sauce
- Place beans in a large saucepan and cover with water. Bring to a
- boil. Cook, uncovered, for 8 minutes or until crisp-tender.
- Meanwhile, in a skillet, cook bacon over medium heat until cooked
- but not crisp, about 3 minutes. Remove to paper towels.
- Drain beans; place about 12 beans on each bacon strip. Wrap bacon
- around beans and secure with a toothpick. Place on an ungreased
- baking sheet.
- In a small bowl, combine the butter, brown sugar, garlic salt and soy
- sauce; brush over bundles. Bake at 400° for 10-15 minutes or
- until bacon is crisp. Yield: 4 servings.
Another party favorite is this easy dip that features smoked salmon. My husband smokes the salmon when he is preparing his favorite BBQ, but packaged smoked salmon works well too. It is fast and easy, and the fresh dill kicks up the flavor and aroma.
- 2 packages (8 ounces each) cream cheese, softened
- 1 package (4 ounces) smoked salmon or lox
- 3 tablespoons horseradish sauce
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon Creole seasoning
- 1/4 teaspoon coarsely ground pepper
- Chopped walnuts and snipped fresh dill
- Assorted crackers
- Place the first seven ingredients in a food processor; process until
- blended. Transfer to a serving dish; sprinkle with walnuts and dill.
- Refrigerate, covered, until serving. Serve with crackers. Yield:
- 2-1/2 cups.