| Lima Beans & Summer Squash
9 ounce package of frozen lima beans
1 pound of sliced yellow summer squash
2 tablespoons of bacon drippings
Milk
Salt & pepper to taste
1/4 cup of grated cheddar cheese
4 slices of bacon
1 tablespoon of chopped onion
2 tablespoons of flour
1 bay leaf
1/8 teaspoon of Worcestershire sauce |
|
Cook lima beans as per package directions. Drain and reserve liquid. Cut squash in 1/2 inch slices. Place in saucepan with small amount of water and simmer until almost tender. Fry bacon, drain and reserve drippings. Sauté onion in drippings until golden brown. Add flour and blend gradually. Add lima bean liquid and enough milk to make 1 1/2 cups. Add bay leaf, salt, pepper and Worcestershire sauce. Cook until thickened. Remove bay leaf, stir constantly. Place lima beans in center of 9 x 13 inch casserole. Arrange squash around edge. Pour sauce over vegetables. Sprinkle with cheese. Bake uncovered at 400ºF. for 10 minutes. Remove from oven and garnish with bacon. Serves 10. |
