VEGETABLE RECIPE - 761
LIMA
BEAN
DELIGHT
2 tbsp. margarine
1 c. milk
1/8 tsp. pepper
1/4 c. chopped pimento
2 tbsp. catsup
2 tbsp. margarine, melted
2 tbsp. allpurpose flour
1 tsp. salt
2 c. lg. lima beans, cooked and
drained
1 c. shredded Cheddar cheese
1/2 c. soft bread crumbs
Melt 2 tablespoons margarine in saucepan over low heat; blend in flour.
Then add milk, salt and pepper, stir constantly until thick and bubbly.
Add beans, pimentos, cheese and catsup; mix well and pour into greased 1 1/2 quart
casserole dish.
Combine 2 tablespoons melted margarine and bread crumbs;
sprinkle over casserole, then bake at 350 degrees for 30 minutes.
VEGETABLE RECIPE - 762
LIMA
BEAN BACON
BAKE
2 (10 oz.) pkg. frozen lima beans
1 1/2 c. water
6 slices bacon, diced
1 c. chopped onion
1/2 c. chopped celery
1 c. (4 oz.) shredded Monterey Jack cheese
1/4 tsp. Worcestershire sauce
1/4 tsp. pepper
Combine lima beans and water; bring to a boil.
Cover, reduce heat and simmer
15 minutes.
Drain, reserving 1/2 cup liquid.
Cook bacon in a large skillet until limp. Remove bacon with slotted spoon.
Reserving 1 tablespoon of drippings in skillet, set bacon aside.
Saute onion and celery in reserved
drippings until tender.
Stir in beans, cheese, Worcestershire sauce and pepper. Spoon mixture into lightly greased 2 quart casserole. Sprinkle with bacon.
Bake, uncovered, at 350 degrees for 25 minutes or until bacon is browned. Yield:
6 to 8 servings.
VEGETABLE RECIPE - 763
BLACKEYED
PEAS
WITH
SAUSAGE
1/2 lb. pork sausage (bulk hot or mild)
2 c. water
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
2 (10 oz.) pkgs. frozen blackeyed peas
Brown sausage in a large skillet; drain.
Add water and seasoning and bring to
a boil.
Add peas and return to a boil.
Cover, reduce heat and simmer 40 to 45
minutes.
Yield: 6 to 8 servings.
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