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French double cream Brie — baked Brie, cheese boards, sandwiches
Large butter beans — Southern succotash, Greek gigantes plaki
Italian pasta organized by shape — which sauce belongs with which pasta
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Large butter beans — Southern succotash, Greek gigantes plaki
Italian pasta organized by shape — which sauce belongs with which pasta
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Cook limas according to package directions in unsalted water; drain. In Dutch oven, cook onion and celery in shortening until tender, but not brown. Blend in soup. Reserving 1 cup tomato liquid, add remaining tomatoes with liquid to soup mixture. Blend flour with the 1 cup of reserved tomato liquid; add to mixture. Cook and stir until mixture thickens and bubbles. Thinly slice franks. Divide franks and lima beans evenly between two 13 x 9 x 2-inch baking dishes. Pour half of the tomato mixture over each. Mix. Combine bread crumbs and butter. Sprinkle atop each. Bake at 350° for 30 minutes or until hot. Let stand 10 minutes. Makes 25 (about 1-cup) servings.