I use it for mainly making bread and butter pickles, for slicing any vegetable thinly, espcially carrots, cukes, onions. It uses manpower, so less use of electricity, more exercise for the arms.
Last summer, I had lots of green beans and sweet corn that I would harvest daily (kapagod! That's why I told my husband I don't feel like having a veggie garden next year. He said, "Ok, then we will only have cukes and corn. No more tomatoes or beans." Ngek!)
|From ground beef with corn and green beans|
1 lb ground beef (I browned, seasoned with salt and pepper, separated some for my husband's consumption as he likes them plain served with potatoes and broccoli)
2 cloves garlic, minced
1 small onion, sliced
3 small tomatoes, sliced
2 handfuls of green beans, sliced thinly as shown (quite time-consuming, but the mandolin makes it easier and faster)
1 cup sweet corn kernels (or 1 12-oz can, drained)
basil to taste
salt and pepper to taste
Brown beef; drain excess fat. Add garlic until aromatic, then add onion until translucent. Sprinkle some salt and pepper. Toss the tomatoes in and stir until tomatoes have caramelized. Add the green beans, corn, and some water (maybe 1/4 to 1/2 cup). Let simmer uncovered for 2 minutes. Season with basil. Add salt and pepper to taste.