I actually read this somewhere and debating this. I could see this as a
starchy side but what if you're planning to serve something over the
potatoes? Hmmm...

The dish in question is Quick Swiss Chard Supper which is basically finely
minced Swiss Chard in hamburger gravy. I add chopped onion and celery. I
do know that rice or pasta would be logical to serve it over. Perhaps even
a biscuit or toast. But I have neither of those things.

I do love lima beans. Does this sound like it would be good over a pile of
lima beans? I was very happy to find some canned ones for 50 cents the
other day. Normally they are more expensive than other canned veggies.
Can't remember for sure where I bought them. Either Big Lots or Walmart.
And I am the only lima lover in the house.

On 1/26/2015 8:37 PM, Julie Bove wrote:
> Quick Swiss Chard Supper which is basically finely minced Swiss Chard in
> hamburger gravy. I add chopped onion and celery. I do know that rice
> or pasta would be logical to serve it over. Perhaps even a biscuit or
> toast. But I have neither of those things.
>
> I do love lima beans. Does this sound like it would be good over a pile
> of lima beans?

"Swiss Chard Supper" minced chard in hamburger gravy. Sounds awful.
Over lima beans? Uh, no.

Jill

"jmcquown" > wrote in message
...
> On 1/26/2015 8:37 PM, Julie Bove wrote:
>> Quick Swiss Chard Supper which is basically finely minced Swiss Chard in
>> hamburger gravy. I add chopped onion and celery. I do know that rice
>> or pasta would be logical to serve it over. Perhaps even a biscuit or
>> toast. But I have neither of those things.
>>
>> I do love lima beans. Does this sound like it would be good over a pile
>> of lima beans?
>
> "Swiss Chard Supper" minced chard in hamburger gravy. Sounds awful. Over
> lima beans? Uh, no.

It's really good!

On Monday, January 26, 2015 at 10:10:03 PM UTC-6, jmcquown wrote:
> On 1/26/2015 8:37 PM, Julie Bove wrote:
> > Quick Swiss Chard Supper which is basically finely minced Swiss Chard in
> > hamburger gravy. I add chopped onion and celery. I do know that rice
> > or pasta would be logical to serve it over. Perhaps even a biscuit or
> > toast. But I have neither of those things.
> >
> > I do love lima beans. Does this sound like it would be good over a pile
> > of lima beans?
>
> "Swiss Chard Supper" minced chard in hamburger gravy. Sounds awful.
> Over lima beans? Uh, no.

How about this, from the 1975 "Kitchen Klatter Cookbook":

Hot Dog-Lima Casserole*
1 10 oz. pkg frozen lima beans
1 red apple, unpared and thinly sliced
6 wieners, thinly sliced
1/2 cup dry bread crumbs
1 10 1/2-oz can cream of chicken soup
1 tsp. Worcestershire sauce
2 slices American cheese
2 slices toast

Cook lima beans until almost tender. Combine the beans, apple slices, and wiener slices and place in a buttered casserole. Sprinkle bread crumbs over the mixture. Combine the soup and Worcestershire sauce and pour over the mixture. Place the cheese slices on top of the toast slices and cut into quarters diagonally and arrange over the top of the casserole. Bake about 45 minutes in a moderate oven.

*Since the OP was an obvious attempt at trolling, I thought I would kick it up a notch. Enjoy the resulting 748397389074238972890472304723890 post thread, folks!

On 1/26/2015 11:26 PM, Sqwertz wrote:
> On Mon, 26 Jan 2015 23:09:51 -0500, jmcquown wrote:
>
>> On 1/26/2015 8:37 PM, Julie Bove wrote:
>>> Quick Swiss Chard Supper which is basically finely minced Swiss Chard in
>>> hamburger gravy. I add chopped onion and celery. I do know that rice
>>> or pasta would be logical to serve it over. Perhaps even a biscuit or
>>> toast. But I have neither of those things.
>>>
>>> I do love lima beans. Does this sound like it would be good over a pile
>>> of lima beans?
>>
>> "Swiss Chard Supper" minced chard in hamburger gravy. Sounds awful.
>> Over lima beans? Uh, no.
>
> And people still wonder if she's a troll.
>
> -sw
>
I don't really wonder. I just think she has incredibly bad taste in
food.

Jill

"Miss Kitty" > wrote in message
...
On Monday, January 26, 2015 at 10:10:03 PM UTC-6, jmcquown wrote:
> On 1/26/2015 8:37 PM, Julie Bove wrote:
> > Quick Swiss Chard Supper which is basically finely minced Swiss Chard in
> > hamburger gravy. I add chopped onion and celery. I do know that rice
> > or pasta would be logical to serve it over. Perhaps even a biscuit or
> > toast. But I have neither of those things.
> >
> > I do love lima beans. Does this sound like it would be good over a pile
> > of lima beans?
>
> "Swiss Chard Supper" minced chard in hamburger gravy. Sounds awful.
> Over lima beans? Uh, no.

How about this, from the 1975 "Kitchen Klatter Cookbook":

Hot Dog-Lima Casserole*
1 10 oz. pkg frozen lima beans
1 red apple, unpared and thinly sliced
6 wieners, thinly sliced
1/2 cup dry bread crumbs
1 10 1/2-oz can cream of chicken soup
1 tsp. Worcestershire sauce
2 slices American cheese
2 slices toast

Cook lima beans until almost tender. Combine the beans, apple slices, and
wiener slices and place in a buttered casserole. Sprinkle bread crumbs over
the mixture. Combine the soup and Worcestershire sauce and pour over the
mixture. Place the cheese slices on top of the toast slices and cut into
quarters diagonally and arrange over the top of the casserole. Bake about
45 minutes in a moderate oven.

*Since the OP was an obvious attempt at trolling, I thought I would kick it
up a notch. Enjoy the resulting 748397389074238972890472304723890 post
thread, folks!

---

No. Not trolling and wouldn't eat that.

On Monday, January 26, 2015 at 11:08:11 PM UTC-6, Julie Bove wrote:
>
> No. Not trolling and wouldn't eat that.

I didn't doubt you wouldn't eat that. *Snicker*

On Monday, January 26, 2015 at 6:37:15 PM UTC-7, Julie Bove wrote:
> I actually read this somewhere and debating this. I could see this as a
> starchy side but what if you're planning to serve something over the
> potatoes? Hmmm...
>
> The dish in question is Quick Swiss Chard Supper which is basically finely
> minced Swiss Chard in hamburger gravy. I add chopped onion and celery. I
> do know that rice or pasta would be logical to serve it over. Perhaps even
> a biscuit or toast. But I have neither of those things.
>
> I do love lima beans. Does this sound like it would be good over a pile of
> lima beans? I was very happy to find some canned ones for 50 cents the
> other day. Normally they are more expensive than other canned veggies.
> Can't remember for sure where I bought them. Either Big Lots or Walmart.
> And I am the only lima lover in the house.

Lima beans as a potato substitute...never. Perhaps pasta or rice or even sweet potatos but not beans for khrist's sake. Even toast will work in a pinch.

"Roy" > wrote in message
...
> On Monday, January 26, 2015 at 6:37:15 PM UTC-7, Julie Bove wrote:
>> I actually read this somewhere and debating this. I could see this as a
>> starchy side but what if you're planning to serve something over the
>> potatoes? Hmmm...
>>
>> The dish in question is Quick Swiss Chard Supper which is basically
>> finely
>> minced Swiss Chard in hamburger gravy. I add chopped onion and celery.
>> I
>> do know that rice or pasta would be logical to serve it over. Perhaps
>> even
>> a biscuit or toast. But I have neither of those things.
>>
>> I do love lima beans. Does this sound like it would be good over a pile
>> of
>> lima beans? I was very happy to find some canned ones for 50 cents the
>> other day. Normally they are more expensive than other canned veggies.
>> Can't remember for sure where I bought them. Either Big Lots or Walmart.
>> And I am the only lima lover in the house.
>
> Lima beans as a potato substitute...never. Perhaps pasta or rice or even
> sweet potatos but not beans for khrist's sake. Even toast will work in a
> pinch.

Yes of course toast would work but I had no bread. I actually did like the
lima beans with it but I think I might stand alone on that.

On Monday, January 26, 2015 at 8:37:15 PM UTC-5, Julie Bove wrote:

>
> I do love lima beans.


I like them too and don't understand why people who like potatoes don't like
those. Same texture, after all...

Same goes for peas - I mean, they taste sweet and all and look cute, so why
do children so often hate them?

I found a pretty good recipe for limas in a Pennsylvania Dutch style
paperback cookbook - maybe I'll find it later. It had tomatoes and
onions, I think. One of the few dishes I would even cook for guests.


Lenona.

> wrote in message
...
> On Monday, January 26, 2015 at 8:37:15 PM UTC-5, Julie Bove wrote:
>
>>
>> I do love lima beans.
>
>
> I like them too and don't understand why people who like potatoes don't
> like
> those. Same texture, after all...
>
> Same goes for peas - I mean, they taste sweet and all and look cute, so
> why
> do children so often hate them?
>
> I found a pretty good recipe for limas in a Pennsylvania Dutch style
> paperback cookbook - maybe I'll find it later. It had tomatoes and
> onions, I think. One of the few dishes I would even cook for guests.

I've always loved peas, canned, fresh or raw. I'll even eat frozen but
frozen veggies are just not my favorite. My only issue with them is that
they can be hard to eat if you don't have a spoon.

I did notice that the lima beans I had (Del Monte) had a very strong taste.
I liked the taste, I just wasn't expecting it, perhaps because it has been a
very long time since I had any. These were the little green ones. I think
the ones that are bigger and more of a beige color have a milder taste. I
think a very bland, white bean would be good with this recipe.

On 1/29/2015 5:18 PM, Julie Bove wrote:
> I've always loved peas, canned, fresh or raw. I'll even eat frozen but
> frozen veggies are just not my favorite. My only issue with them is
> that they can be hard to eat if you don't have a spoon.

Okay.

Jill

On Thu, 29 Jan 2015 14:18:29 -0800, "Julie Bove"
> wrote:

>
> > wrote in message
> ...
> > On Monday, January 26, 2015 at 8:37:15 PM UTC-5, Julie Bove wrote:
> >
> >>
> >> I do love lima beans.
> >
> >
> > I like them too and don't understand why people who like potatoes don't
> > like
> > those. Same texture, after all...
> >
> > Same goes for peas - I mean, they taste sweet and all and look cute, so
> > why
> > do children so often hate them?
> >
> > I found a pretty good recipe for limas in a Pennsylvania Dutch style
> > paperback cookbook - maybe I'll find it later. It had tomatoes and
> > onions, I think. One of the few dishes I would even cook for guests.
>
> I've always loved peas, canned, fresh or raw. I'll even eat frozen but
> frozen veggies are just not my favorite. My only issue with them is that
> they can be hard to eat if you don't have a spoon.
>
> I did notice that the lima beans I had (Del Monte) had a very strong taste.
> I liked the taste, I just wasn't expecting it, perhaps because it has been a
> very long time since I had any. These were the little green ones. I think
> the ones that are bigger and more of a beige color have a milder taste. I
> think a very bland, white bean would be good with this recipe.

The little green baby limas are fine. I have the same issue with the
big blond ones as I do with garbanzos - they're mealy. yuck

--
A kitchen without a cook is just a room

On 2015-01-29 18:17, sf wrote:

> The little green baby limas are fine. I have the same issue with the
> big blond ones as I do with garbanzos - they're mealy. yuck
>


I confess that I like that mealiness when I have garbanzos in a salad...
with blue cheese dressing. When I make hummus I whizz the daylights out
of it to remove that mealy texture.

On Thursday, January 29, 2015 at 5:13:36 PM UTC-5, wrote:

>
> I found a pretty good recipe for limas in a Pennsylvania Dutch style
> paperback cookbook - maybe I'll find it later. It had tomatoes and
> onions, I think. One of the few dishes I would even cook for guests.


Found it. It's in a 48-page paperback, bound with staples - not sure if it
came from a regular bookstore, since there's no title on the spine! It
was published by Conestoga Crafts - maybe in 1982.

Here's what the book looks like:

https://www.google.com/search?q=%22p...oAg# imgdii=_

And here's the recipe:

2 cups dried limas
4 slices bacon or salt pork
1 medium onion
1 green pepper
1 cup canned tomatoes
2 tsps. salt
1 tsp. mustard
2 Tbs. brown sugar

"Soak beans overnight. Drain, add 2 quarts of fresh water and boil until
tender. Pour beans into buttered casserole. Add minced pepper, onion,
tomatoes and seasoning and mix. Put bacon or salt pork on top and bake,
covered. Add water if necessary. Bake two hours at 325 F. Uncover for
the last 20 minutes."


As I said, it's yummy!


Lenona.

> wrote in message
...
> On Thursday, January 29, 2015 at 5:13:36 PM UTC-5,
> wrote:
>
>>
>> I found a pretty good recipe for limas in a Pennsylvania Dutch style
>> paperback cookbook - maybe I'll find it later. It had tomatoes and
>> onions, I think. One of the few dishes I would even cook for guests.
>
>
> Found it. It's in a 48-page paperback, bound with staples - not sure if it
> came from a regular bookstore, since there's no title on the spine! It
> was published by Conestoga Crafts - maybe in 1982.
>
> Here's what the book looks like:
>
> https://www.google.com/search?q=%22p...oAg# imgdii=_
>
> And here's the recipe:
>
> 2 cups dried limas
> 4 slices bacon or salt pork
> 1 medium onion
> 1 green pepper
> 1 cup canned tomatoes
> 2 tsps. salt
> 1 tsp. mustard
> 2 Tbs. brown sugar
>
> "Soak beans overnight. Drain, add 2 quarts of fresh water and boil until
> tender. Pour beans into buttered casserole. Add minced pepper, onion,
> tomatoes and seasoning and mix. Put bacon or salt pork on top and bake,
> covered. Add water if necessary. Bake two hours at 325 F. Uncover for
> the last 20 minutes."
>
>
> As I said, it's yummy!
>
>
> Lenona.

That is the one and only way I will not eat lima beans. Not yummy at all in
my book. They just call that baked beans in PA. It's a very common dish.

On Saturday, January 31, 2015 at 9:27:46 PM UTC-5, Julie Bove wrote:
> > wrote in message
> ...
> > On Thursday, January 29, 2015 at 5:13:36 PM UTC-5,
> > wrote:
> >
> >>
> >> I found a pretty good recipe for limas in a Pennsylvania Dutch style
> >> paperback cookbook - maybe I'll find it later. It had tomatoes and
> >> onions, I think. One of the few dishes I would even cook for guests.
> >
> >
> > Found it. It's in a 48-page paperback, bound with staples - not sure if it
> > came from a regular bookstore, since there's no title on the spine! It
> > was published by Conestoga Crafts - maybe in 1982.
> >
> > Here's what the book looks like:
> >
> > https://www.google.com/search?q=%22p...oAg# imgdii=_
> >
> > And here's the recipe:
> >
> > 2 cups dried limas
> > 4 slices bacon or salt pork
> > 1 medium onion
> > 1 green pepper
> > 1 cup canned tomatoes
> > 2 tsps. salt
> > 1 tsp. mustard
> > 2 Tbs. brown sugar
> >
> > "Soak beans overnight. Drain, add 2 quarts of fresh water and boil until
> > tender. Pour beans into buttered casserole. Add minced pepper, onion,
> > tomatoes and seasoning and mix. Put bacon or salt pork on top and bake,
> > covered. Add water if necessary. Bake two hours at 325 F. Uncover for
> > the last 20 minutes."
> >
> >
> > As I said, it's yummy!
> >
> >
> > Lenona.
>
> That is the one and only way I will not eat lima beans. Not yummy at all in
> my book. They just call that baked beans in PA. It's a very common dish.


Believe me, I've made baked beans before and they did NOT taste the same.
(Neither do canned baked beans.) The lima dish tastes different, IMO,
because of the high percentage of extra vegetables and the relatively low
amount of sugar - I don't remember tasting the sugar at all.


Lenona.

> wrote in message
...
> Believe me, I've made baked beans before and they did NOT taste the same.
> (Neither do canned baked beans.) The lima dish tastes different, IMO,
> because of the high percentage of extra vegetables and the relatively low
> amount of sugar - I don't remember tasting the sugar at all.

No, they don't taste the same but they are still referred to as baked beans.

On Tuesday, February 3, 2015 at 2:58:15 PM UTC-7, Julie Bove wrote:
> > wrote in message
> ...
> > Believe me, I've made baked beans before and they did NOT taste the same.
> > (Neither do canned baked beans.) The lima dish tastes different, IMO,
> > because of the high percentage of extra vegetables and the relatively low
> > amount of sugar - I don't remember tasting the sugar at all.
>
> No, they don't taste the same but they are still referred to as baked beans.

Perhaps by one person that I know of with the initials JB.
Most refer to them as baked lima beans.

"Roy" > wrote in message
...
> On Tuesday, February 3, 2015 at 2:58:15 PM UTC-7, Julie Bove wrote:
>> > wrote in message
>> ...
>> > Believe me, I've made baked beans before and they did NOT taste the
>> > same.
>> > (Neither do canned baked beans.) The lima dish tastes different, IMO,
>> > because of the high percentage of extra vegetables and the relatively
>> > low
>> > amount of sugar - I don't remember tasting the sugar at all.
>>
>> No, they don't taste the same but they are still referred to as baked
>> beans.
>
> Perhaps by one person that I know of with the initials JB.
> Most refer to them as baked lima beans.

Not where I have been in PA. Everyone that served those called them baked
beans.

On Tuesday, February 3, 2015 at 12:56:35 PM UTC-5, wrote:

>
> Believe me, I've made baked beans before and they did NOT taste the same.
> (Neither do canned baked beans.) The lima dish tastes different, IMO,
> because of the high percentage of extra vegetables and the relatively low
> amount of sugar - I don't remember tasting the sugar at all.


I cooked it last night for the second time. Great, but I don't know why I
hadn't made a note from the first time - namely, a note suggesting that I
cut the amount of water from 2 quarts to one or so. After all, even if
there's only a little water left when you use only one quart and it's
time to put it in the oven, you can always add more, instead of having
a quart or so of leftover broth.

I also wonder if it really needs 2 hours, if the beans are already tender!
The other vegetables wouldn't need THAT long to boil in the oven, I would
think...


Lenona.

On Monday, January 26, 2015 at 10:26:28 PM UTC-6, Sqwertz wrote:
> On Mon, 26 Jan 2015 23:09:51 -0500, jmcquown wrote:
>
> > On 1/26/2015 8:37 PM, Julie Bove wrote:
> >> Quick Swiss Chard Supper which is basically finely minced Swiss Chard in
> >> hamburger gravy. I add chopped onion and celery. I do know that rice
> >> or pasta would be logical to serve it over. Perhaps even a biscuit or
> >> toast. But I have neither of those things.
> >>
> >> I do love lima beans. Does this sound like it would be good over a pile
> >> of lima beans?
> >
> > "Swiss Chard Supper" minced chard in hamburger gravy. Sounds awful.
> > Over lima beans? Uh, no.
>
> And people still wonder if she's a troll.
>
How about a burrow full of stinking possums as a sub for the Bove family?
>
> -sw

--Bryan