| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Shelled lima beans |
|
|
Salt |
| 3 |
|
Hard-boiled eggs; sliced |
| 1/4 |
c |
Butter |
| 6 |
tb |
Wholewheat flour |
| 2 |
c |
Milk |
|
|
Freshly ground black pepper |
| 2 |
tb |
Fresh breadcrumbs |
| 1/2 |
c |
Grated cheddar cheese |
INSTRUCTIONS
Cook the beans in boiling salted water until just tender; drain. Place
half the beans in a greased ovenproof dish and place the eggs on top. Cover
with the remaining beans.
Melt 3 tablespoons of the butter in a pan, stir in the flour and cook
gently, stiring, to make a roux. Remove from the heat and gradually add
the milk, stirring. Return to the heat and bring to a boil. Cook, stirring,
until thickened. Season to taste with salt and pepper.
Pour the sauce over the beans and sprinkle on the breadcrumbs and cheese.
Dot with the remaining butter, place in a preheated hot oven (435F) and
cook for 15 minutes until golden brown.
ARIELLE@TARONGA.COM
(STEPHANIE DA SILVA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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