Last summer daughter and son-in-law, Pat and Bob Kuehn, rented a large three bedroom, two bathroom house on Lake Placid in Seguin .  It is a tradition for them to rent a different place for their children, grandchildren and their selves to enjoy one week each summer.  We joined them for a couple of days and nights.            

Outside, the house had a large yard with a boat house and dock.  In the yard, there was a gym swing set for the children to play on and a chair swing for the adults.  The interior of the house had two large living areas with all the conveniences of home…air conditioning, dishwasher, washer, dryer, two TVs, and two game tables.

Attached across the back of the house was a covered patio.  Linens and towels were provided.

During the day, Bob would pull the children in a large raft behind the boat; or take a simple scenic boat ride on the lake.  Some fished off the dock and anyone could enter in a game of croquet.  At night, we’d gather around the kitchen table for games.  Each day was fun and relaxing for all.

The large kitchen was well stocked with dishes and cookware.  The two mornings we were there, Bob cooked a hearty breakfast of scrambled eggs but Pat was the true “boss” in charge of the kitchen.  However, everyone pitched in to help also assisting in buying food and supplies.  Each family took one day to provide the main course for that day.  My meal was a shrimp casserole (Shrimp Harpin, featured in my column the week of July 28, 2004).  The recipe this week is for a sensational green bean dish that granddaughter, Karie (Kuehn) Thomas cooked.  It may be served warm or cold…they’re that good!  It will be a personal favorite for your recipe files…another KEEPER.  Perhaps someday I can persuade Karie to share the chicken dish she also cooked.
Karie, you are a spectacular cook.  Thank you for sharing your recipe with the Record and me.                                                     

                                                1 lb. green beans (fresh, frozen or                                                     canned)
                                                1/2 cup water
                                                1/4 cup Italian-style bread crumbs
                                                1/4 cup olive oil
                                                Salt & pepper to taste
                                                1/4 tsp. garlic powder
                                                1/4 tsp. dried oregano
                                                1/4 tsp. dried basil
                                                1/4 cup parmesan cheese

Cook green beans according to which type of green beans you decide to use (fresh, frozen or canned).  Drain well.  Place beans in a medium bowl and mix in bread crumbs, olive oil and the rest. Toss until well coated and serve.