While the Lincoln Continental Guide to Successful Entertaining presents glamorous and elegant party menus and pictures of tables set for the most VIP of guests, the recipes are often very simple. In fact, the author takes pains to mention that she keeps a full pantry of canned and frozen goods so she can manage to entertain at a moment’s notice. She also points out that many of the meals are prepared by herself and her husband. Entertaining doesn’t have to be complicated. String Beans with Onions 3 boxes frozen whole green beans 1 can tiny whole onions ¾ teaspoon Beau Monde seasoning ¾ teaspoon Chef Howald’s seasoning ¼ teaspoon M.S.G. 1/8 pound butter Scatter the Beau Monde, Chef Howald’s and M.S.G. lightly in the bottom of the largest frying pan you have. Thinly slice the butter and cover the bottom of the pan. Break the frozen string beans apart by pounding the sealed packages on the edge of the drain board, whacking them on all sides and ends. Scatter the beans as evenly as possible over the pan, and add a quarter cup of water. Bring to a quick boil, lower heat and cook about five minutes or longer. Drain the onions, … Continue reading →