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Lima and Tomato Scallop

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Ingredients
  Canned stewed tomatoes 1 Pound
  Canned green lima beans 1 Pound (1 Can)
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Buttered small bread cubes 1 Cup (16 tbs) (About 2 Slices)
  Salt To Taste
  Pepper To Taste
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Scalloping
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 158 Calories from Fat 42

% Daily Value*

Total Fat 5 g7.4%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 502.9 mg21%

Total Carbohydrates 24 g8.1%

Dietary Fiber 3.6 g14.3%

Sugars 3.5 g

Protein 5 g9.8%

Vitamin A 5.1% Vitamin C 10%

Calcium 2.8% Iron 6.9%

*Based on a 2000 Calorie diet

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Lima And Tomato Scallop Recipe