"A great addition to your Thanksgiving feast. "


  2 tablespoons E. Waldo Ward Teriyaki Sauce
  1 tablespoon honey

  1 tablespoon butter
  1 tablespoon fresh lemon juice
  1 1/2 pounds fresh green beans
  2 slices bacon
  1/2 cup red bell pepper strips
  1/2 cup thin onion wedges
  1/2 cup whole cashews


1In a small bowl, stir together the teriyaki sauce, honey, and butter. Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

3In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell peppers and onion in the hot bacon fat for 2 minutes. Add the beans, cashews and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.