Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Fresh lima beans; shelled 1/4 ts Dried whole dillweed
1 c Fresh corn cut from the cob 1/2 ts Salt
2 tb Butter or margarine 1 ds Freshly ground black pepper
2 tb All-purpose flour 1 c Carrots; shredded
1 c Milk 1/4 c Parmesan cheese; grated
1 ts Fresh dillweed; minced -OR-

Cook lima beans, covered, in boiling salted water 20 minutes or
until tender; drain and set aside.
Cook corn, covered, in boiling salted water 10 minutes; drain and
set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring
until smooth. Cook 1 minute, stirring constantly. Gradually add
milk; cook over medium heat, stirring constantly, until thickened and
bubbly. Stir in dillweed, salt, pepper, and vegetables. Pour into a
lightly- greased 2-quart casserole dish; cover and bake at 350
degrees F for 25 minutes. Sprinkle with cheese; baked, uncovered, an
additional 5 minutes. Yield: 6 servings.

From Jan Thompson of Maryland in September, 1983 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-01-95

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