Project Description

Recipe Ingredients:

  • 1/2 cup chopped celery

  • 1/4 cup diced onion

  • 2 tablespoons butter or margarine

  • 2 tablespoons flour

  • 2/3 cup milk

  • 3 cups drained white baby limas cooked* or canned (two 16-oz. cans)

  • 1 can (16-oz.) whole kernel corn

  • 1 can (8-oz.) tomatoes, crushed

  • 3/4 cup shredded Jack cheese

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • Dash of hot pepper sauce

Instructions

Sauté celery and onion in butter. Blend in flour. Add 1 cup water and milk. Cook, stirring until thickened and smooth. Add beans, corn (with its liquid), tomatoes and cheese. Heat thoroughly, but do not boil. Season to taste with salt, pepper and hot sauce. Serve with wedges of sheepherder’s or sour dough bread. Makes 6 to 8 servings.

Nutritional Information per Serving:

Calories-220, (From Fat-29%), Protein-11g, Carbohydrate-30g, Fat-7g, Sodium-362 mg, Potassium-523 mg, Dietary Fiber-8g, Calcium-141 mg, Iron-2mg, Vitamin A-500 iu, Vitamin C-9 mg, Cholesterol-19mg

*For best results, soak and cook dry beans by preferred method