Chicken Breast Casserole

• 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)

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

margarine, rice, chicken broth, water, mushrooms, onion, mushroom soup, cornstarch, water, soy sauce, sherry, brown sugar, ground fresh pork, oil, head chinese cabbage, rice, beans, water, ham hocks, bay leaves, onion, green pepper, tomatoes, salt, thyme, black pepper, ground cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518423 (may not work)