Recipe request honored
Since this newspaper no longer includes American Profile magazine, several subscribers have said they miss the recipes.
Readers are asked to share recipes by sending them to the Marion County Record.
Here's one from the Ol' Editor's niece, Charlotte, who has visited Marion often and now resides in Houston, Texas.
She offers a most unusual green bean recipe. "This is my family's favorite way to eat green beans and everyone loves it — if you don't tell them that they are eating anchovies before they try it!
"My Mom has made this for holiday meals for decades. It is particularly good for when you are expecting company since it is served cold and prepared the day before. If you make a great big batch, it works well as a camping salad since it holds up well for several days in a cooler. Even my picky toddlers enjoy beans this way."
Green Beans Parmesan
In a plastic bowl with a lid, combine 2 cans whole green beans, 1 finely diced small white onion, 1 small tin sliced anchovies, finely diced with oil, 3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1/2 cup freshly shredded Parmesan cheese, and freshly ground black pepper to taste. Turn every few hours in the refrigerator. The flavors are really good and friendly by the next day, and the anchovies provide plenty of salt. Serve with more Parmesan added to the top for garnish.
