| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs, Dairy |
|
Main dish, Casserole |
6 |
Servings |
INGREDIENTS
|
|
Filling: |
| 10 |
oz |
Frozen Fordhook lima beans |
| 1 |
c |
Leftover lamb gravy; – or |
| 1 |
c |
Canned chicken gravy |
| 1/4 |
c |
Finely chopped onion |
| 1/4 |
c |
Finely chopped celery |
| 1/4 |
ts |
Dried marjoram leaves |
| 1/4 |
ts |
Salt |
|
|
Freshly ground pepper to tas |
| 2 |
c |
Cubed cooked lamb – 1 inch c |
|
|
Potato Crust |
| 8 |
oz |
Instant mashed potatoes; |
|
|
Homemade mashed for 8 |
|
|
Salt and White Pepper to tas |
| 2 |
ts |
Instant minced onion |
| 2 |
tb |
Butter |
| 1/4 |
c |
Finely chopped pimiento |
| 1 |
|
Egg; slightly beaten |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Pre-heat oven to 350F; lightly grease a 2 quart casserole; cook lima beans
per package directions and drain; combine gravy, onion, celery, marjoram
and salt; bring to a boil, stirring to mix well; remove from heat and add
lima beans and lamb, again mixing well; cover and keep warm; prepare
potatoes per package directions, add salt, onion, butter and mix well; add
pimiento and egg, beating with a fork until well combined; spoon half of
potato mixture into bottom of casserole, add lamb mixture and swirl the
remaining potato mixture over the lamb then sprinkle with the cheese; bake
uncovered, 30 minutes, or until potato crust is golden. Yield: 8 servings.
FROM:
CHUCK OZBURN (HBWK07A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
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