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Recipe by: ryslene
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See below ingredients and instructions of the recipe
3 tb Butter Reserve liquid
1/4 c Onion, chopped 1 cn Whole kernal corn, 16 oz.
3 tb Flour Drained
1/2 ts Salt 1/3 c Parmesan cheese, grated
1 c Milk Pepper to taste
1 cn Lima beans, 16oz., drained
Heat butter in saucepan and saute onion for about 5 minutes or until
tender. Stir in flour and salt until blended. Gradually stir in
milk and bean liquid and cook and stir until thickened and smooth.
Put beans and corn in buttered 10x6x2 inch baking dish. Sprinkle
with Parmesan cheese and pepper and cover with sauce. Bake in a
preheated 375 degree oven for 30 minutes or until "hot" and bubbly.
Let stand for 5 to 10 minutes before serving.
Randy Rigg
Submitted By RANDY RIGG On 12-13-95
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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