Deviled Green Beans

As promised yesterday, here is the recipe for “Deviled Green Beans,” which I serve as a side to (among many other things) my hot dog casserole. It’s another hand-me-down recipe, but, unlike “Seafarers’ Rafts,” it doesn’t appear in the loose-leaf recipe book I assembled before I got married; it’s copied in my handwriting on a folded recipe card from Current, but attributed to “Mother.” I’ll give the original recipe first, with the caveat that I don’t use this exact recipe at all any more.

Deviled Green Beans

1 16-ounce can (2 cups) cut green beans
1 tablespoon butter
2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
Dash salt
Dash pepper

2 tbsp. cornflake crumbs

Drain liquid from beans into saucepan. Bring to boil; cook liquid till reduced to about one third. Add beans and heat through; drain. In small saucepan, melt butter, stir in mustard, Worcestershire sauce, salt, and pepper. Pour over hot beans; stir gently. Sprinkle with cornflake crumbs.

I will say at the outset that I am confident I never sprinkled these with cornflake crumbs. And I seriously doubt that I bothered to reduce the canning liquid more than once—way too much trouble! Nowadays, I don’t use saucepans at all because I make this in the microwave. In order to get a quantity that will provide leftovers, I use the “family size” (28-ounce) can instead. That of course changes the amounts of the other ingredients, but I don’t measure them, so I probably never make the sauce the same way twice, but it’s almost impossible to ruin this dish.

I drain the beans (discarding the canning liquid) and put them in a 1½-quart microwaveable casserole (Corning Ware, with a glass lid). I then add to a microwaveable measuring cup “some” butter (usually 2–3 tablespoons), a healthy squeeze of mustard and a generous dollop of Worcestershire sauce, and several dashes of salt and pepper. I microwave this at low heat until the butter is melted, whisk it together, pour it over the beans, and stir. Then I microwave the covered beans on HI for 3–5 minutes.

Note that there are several recipes with this name online. None seems to be exactly like the one above, though this one is close.

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