Recipe: Creamed String Beans (serves 2)

CREAMED STRING BEANS

1 cup string beans, cooked
1 egg yolk
1/2 cup Carnation evaporated milk
1/2 tsp lemon juice
1/4 tsp salt

If beans are cold, add a little hot water; reheat thoroughly in a saucepan. Drain off any excess liquid.

Prepare a dressing by beating the egg yolk until light, adding the milk and cooking in double boiler until mixture begins to thicken.

Add lemon juice slowly, stirring constantly, then the salt. Mix well together, then add the string beans. Serve immediately.

Source: Carnation Cook Book by Mary Blake, The Carnation Company