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Hot German Bean Salad
Ingredients
DirectionsIn a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewCurried Butternut Squash Soup Fabulous recipe!! Just the right amount of spice-just delicious! I highly recommend this recipe. |
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