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M. J. Delaney cookbook, 1933
Page 39
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or until silver knife inserted in corner comes out clean. This souffle does not collapse if kept in a warm oven for a short time. Lima Beans & Celery in Cheese Sauce. 4 tbsp. butter or margarine 1/2 c. grated pimento cheese 1/4 c. diced canned pimento 4 tbsp. flour 2 No. 2 cans lima beans drained or 5 cups fresh cooked lima beans 2 cups bottled milk or 1 c. evaporated m + 1 c. water 1 1/2 c. slivered cooked celery. 1 tsp. salt 1/8 tsp pepper Melt the butter in a double
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or until silver knife inserted in corner comes out clean. This souffle does not collapse if kept in a warm oven for a short time. Lima Beans & Celery in Cheese Sauce. 4 tbsp. butter or margarine 1/2 c. grated pimento cheese 1/4 c. diced canned pimento 4 tbsp. flour 2 No. 2 cans lima beans drained or 5 cups fresh cooked lima beans 2 cups bottled milk or 1 c. evaporated m + 1 c. water 1 1/2 c. slivered cooked celery. 1 tsp. salt 1/8 tsp pepper Melt the butter in a double
Szathmary Culinary Manuscripts and Cookbooks
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