Lima and Tomato Scallop Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
Ingredients
| Stewed tomatoes | 1 Can (10oz) | |
| Green beans | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Bread slices | 1 Cup (16 tbs), buttered | |
| 1/2 teaspoon salt Dash of pepper | ||
| 1/2 teaspoon salt Dash of pepper | ||
Directions
MAKING
1. Using a strainer, drain tomatoes and lima beans from the can into a 2 cup measure. There should be 1 1/3 cup of liquid. Reserve this liquid
2. In a 6 cup baking dish, combine vegetables. Set aside
3. In a medium-size saucepan, melt butter or margarine, add flour, salt, and pepper. Over moderate heat cook until mixture boils or bubbles. Whilst hot, add the reserved vegetable liquid and cook until the mixture thickens slightly.
4. Once the mixture in thickened, pour over the vegetable in the baking dish. Mix lightly with a fork.
5. In a hot oven at 425 degrees bake for 30 minutes and sprinkle with buttered bread crumbs on the edge. The centre portion of vegetable dish should be bubbly.
SERVING
6. Serve with rice or buttered bread over dinner or lunch
1. Using a strainer, drain tomatoes and lima beans from the can into a 2 cup measure. There should be 1 1/3 cup of liquid. Reserve this liquid
2. In a 6 cup baking dish, combine vegetables. Set aside
3. In a medium-size saucepan, melt butter or margarine, add flour, salt, and pepper. Over moderate heat cook until mixture boils or bubbles. Whilst hot, add the reserved vegetable liquid and cook until the mixture thickens slightly.
4. Once the mixture in thickened, pour over the vegetable in the baking dish. Mix lightly with a fork.
5. In a hot oven at 425 degrees bake for 30 minutes and sprinkle with buttered bread crumbs on the edge. The centre portion of vegetable dish should be bubbly.
SERVING
6. Serve with rice or buttered bread over dinner or lunch
Chef
