| 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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