| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | California | Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Dry Lima Beans |
| 1 | Small onion chopped | |
| 1/3 | c | Flour |
| 1 | Beaten egg | |
| 1 1/2 | c | Chopped carrots |
| 1/4 | ts | Black pepper |
| American cheese slices | ||
| 1/4 | c | Butter |
| 1 | c | Thinly sliced celery |
| 1 | c | Skim milk |
| 1 | c | Soft wholewheat crumbs |
| 1 | ts | Salt |
| 1/2 | c | Chopped peanuts |
INSTRUCTIONS
Soak beans over night in cold water.Drain, rinse, and cook in water to cover until tender, about 1 1/2 hours. Drain beans and mash. Melt butter in saucepan, add onion, saute 3 mins, add celery, cover, cook until tender. Stir in flour and cook 2 minutes. Add milk stirring until thickened. Remove from heat, stir in beaten egg,, add bread crumbs, carrots, salt, pepper and peanuts. Spoon mixture into a greased 8 x 4 inch loaf pan and bake at 375 degrees for 35 - 45 minutes. Arrange cheese slices on top, return to the oven until cheese melts. Serves 6. (from the L.A. Times California Cookbook) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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