| Cabrito and Vegetable Casserole (makes 7 servings) 10-ounce package frozen lima beans (1 package) 10½ ounce can cream of mushroom soup (1 can) 1½ cup thinly sliced carrots 1/3 cup vegetable liquid 1 cup boiling water 1½ tsp salt 1½ lbs ground goat meat ¼ tsp thyme 2 tbsp chopped onion 6 tomato slices, ¾-inch thick 1 tbsp fat or vegetable oil ½ tsp salt 2 tbsp grated Parmesan cheese 1. Add lima beans and carrots to boiling water. Cook covered until tender, about 15 to 20 minutes. Drain and save cooking liquid. Preheat oven to 350°. 2. Cook ground cabrito and onion in fat until cabrito is lightly brown and onion is transparent. Pour off drippings. Add soup, vegetable liquid, vegetables, salt and thyme. Mix well and pour into a 2-quart casserole. 3. Arrange tomato slices on top of mixture. Sprinkle with salt and cheese. Bake 35 to 40 minutes. |
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