Instructions: In large saucepan, heat oil with butter over medium heat. Stir in marmalade, orange rind, vinegar, salt and pepper. Add beans and toss to coat; cover and cook, tossing twice, for about 8 minutes or until hot.

Serve sprinkled with almonds.

Makes 12 servings.

ITALIANO GREEN BEANS:
1/4 cup butter
1/2 cup sliced green onions
1 sweet red pepper, diced
1/4 tsp. each salt and pepper
cooked green beans
1/2 cup grated Parmesan cheese

In large saucepan, heat butter over medium heat; cook onions, red pepper, salt and pepper, stirring often, for 2 minutes or until starting to wilt.

Add beans and toss to coat; cover and cook, tossing twice, for about 8 minutes or until hot. Serve sprinkled with Parmesan cheese.

Makes 12
servings.

LEMONY GARLIC DILL BEANS:
3 tbsp. vegetable oil
2 cloves garlic, minced
2 tbsp. chopped fresh dill
2 tbsp. lemon juice
1 tsp. Dijon mustard
1/4 tsp. each salt and pepper
Cooked green beans

In large saucepan, heat oil over medium heat; cook garlic, stirring often, for 1 minute or until starting to color. Stir in dill, lemon juice, mustard, salt and pepper. Add beans and toss to coat; cover and cook, tossing twice, for 8 minutes or until hot.

Makes 12 servings.

COOKED GREEN BEANS:
In large saucepan of boiling water, cook 3 lb. green beans, trimmed, for 5 to 8 minutes or until tender-crisp; drain well. (Make-ahead: Chill beans under cold running water; drain well. Wrap in towel and place in plastic bag; refrigerate for up to 24 hours.)

Makes about 12 servings.

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