Lima-Celery Scallop Recipe
Ingredients
| Lima beans | 2 Cup (32 tbs) | |
| Celery | 2 Cup (32 tbs), sliced | |
| Butter | 4 Tablespoon | |
| Flour | 4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Milk | 2 1⁄2 Cup (40 tbs) (Hot) | |
| American cheese | 1 Cup (16 tbs), grated | |
| Slivered almonds | 1⁄2 Cup (8 tbs) | |
| Buttered bread crumbs | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 283 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 9.3 g46.4%
Trans Fat 0 g
Cholesterol 41.2 mg13.7%
Sodium 300.7 mg12.5%
Total Carbohydrates 20 g6.7%
Dietary Fiber 3.4 g13.6%
Sugars 5.2 g
Protein 12 g23.3%
Vitamin A 13.2% Vitamin C 16.7%
Calcium 24.4% Iron 11%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven
MAKING
2. Cook beans in boiling salted water until tender; drain. Cook celery in boiling salted water until partially done; drain.
3. Melt butter in saucepan; add flour and seasonings. Blend well. Add milk gradually and blend well while cooking and stirring constantly, until thickened. Stir in cheese until melted.
4. Arrange layers of beans, celery, almonds and cheese sauce in 1 1/2-quart casserole.
5. Top with crumbs; chill well. Bake at 350 degrees for about 20 minutes or until crumbs are brown and casserole is bubbly.
SERVING
6. Serve hot
Chef
