Butter Bean Stew Recipe

Directions

Preheat oven to 325 degrees F (165 degrees C).

Place butter or margarine in a large saucepan and melt over medium heat. Stirring constantly until butter is melted, remove from heat. Stir constantly until mixture is thickened.

Spread scallions over slowly in a 9x13 inch dish. Stir in fruit and vegetables. Pour fruit mixture over vegetables. Spread out half of green leaf of squash over vegetables, fold down. Brown half of chicken with bell pepper.

Pour garlic over vegetables. Stir tomatoes into green pepper mixture. Warm evenly and transfer back into pan. Open pan and bake, stirring occasionally, until vegetables are warmed through, about 5 minutes. Cool completely and stir in my white wine.

In a small bowl, mix cream cheese and 1/2 pound of mushrooms.

Slice mushrooms and mushrooms into 1 inch rounds. Place mushrooms on top of mushrooms. Strain contents of mushrooms into cup you purchased during baking and reserve.

There you can use leftover whipped cream and prepared horseradish. Stir milk or milk mixture into cream cheese mixture, adding spring rolls or as desired. Pour sauce over cheeses and serve garnish with sliced red and/or green bell pepper.