Bean and cucumber salad

 Thelma Small 

Ingredients for Cukes & Beans

½ - 12 oz. bag (or about 1 cup) green beans

5 Persian cucumbers

For the dressing

3 tablespoons olive oil

1 teaspoon salt

¼ teaspoon black pepper

Juice of 1 lemon

1 garlic clove, grated

3 tablespoons nutritional yeast

Splash of white vinegar

How to Make Cukes & Beans

Bring a large pot of water to a boil and set up an ice bath.

Trim and cut the green beans into 1” pieces, then add the beans. Boil for 1 minute, then transfer to the ice bath to stop the cooking. 

While the beans cool, chop the cucumbers and add them to a large bowl. 

In a small bowl, whisk together the dressing ingredients. 

Add the green beans to the bowl and pour in the dressing. Mix to get the veggies evenly coated with dressing. 

Serve immediately. Leftovers are great in a bowl or on toast.

Easy no-rise Bread sticks

 2 Tbsp active dry yeast

2 1/2 cups warm water

2 Tbsp sugar

2 Tbsp oil

1 Tbsp salt

6 cups all purpose flour

Knead for 10 minutes 

Cut and twist. Place on cookie sheet

Bake for 20-25 min at 350

1/2 cup melted butter (for spreading over)

Easy ice cream

 2 cups of whipping cream, 1 cup of powdered cocoa, 1 tablespoon plus 1 teaspoon of vanilla, 1 can of sweetened condensed milk. Whip it together to look like cool whip and freeze overnight. Yummy. (The vanilla will bring out the flavor and if you want vanilla ice cream, leave out the cocoa)