Chicken Breast Casserole - cooking recipe

Ingredients

1 stick margarine
1 c. rice
1 can chicken broth
2 c. water
1 small can mushrooms
1 small onion, chopped
1 can mushroom soup
5 Tbsp. cornstarch
water
3 Tbsp. soy sauce
dry sherry
1 tsp. brown sugar, packed
1 lb. ground fresh pork
2 Tbsp. oil
1 head Chinese cabbage, cut into 2-inch pieces
hot cooked rice
1 1/2 c. dry lima beans
3 c. water
2 to 2 1/2 lb. ham hocks
2 bay leaves
1 large onion, chopped
1 green pepper, sliced
1 (1 lb.) can whole tomatoes
2 tsp. salt
1/2 tsp. dried thyme leaves
black pepper to taste
1/4 tsp. ground cloves (optional)

Preparation

Soak beans in water overnight or cover beans with water.
Boil for 2 minutes.
Cover and stand for 1 hour.
Without draining beans, add ham hocks, bay leaves and additional water if needed to cover the beans.
Simmer for 1 hour or until beans are just tender.
Add onion, green pepper, tomatoes (if large, cut into halves), salt, thyme, black pepper and cloves, if used.
Mix carefully until blended.
Cover and simmer for about 45 minutes until meat is tender.
Remove meat from ham hocks; discard fat and bones.
Return meat to pot.
Heat through and serve.