In
saucepan mix: 1 cup each cooked Lima
beans, diced raw potato, fresh or canned corn; 1 can (19 oz.) tomatoes, 1
sliced medium onion, 1 diced green pepper, 1 tsp. sugar, small piece bay leaf,
salt and pepper. Cover; bring to boil, and simmer 20 minutes, or until potato
is tender. Melt 2 Tbsp. butter in saucepan; blend in 2 Tbsp. flour. Pour off
and add liquid from vegetables. Cook until thickened into a Veloute sauce;
season to taste, and pour over vegetables.
Professional Style Cooking, From a Professional.
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