What's left of my holiday ham. We had brussel sprouts with egg
noodles, and a store bought apple pie w/Redi Whip.
We'll pick on the ham a couple more days (tiring of it now) and then
use what remains to make a lima bean soup, I have two 2 lb bags of
Great Value (Walmart) dried limas. I have plenty onions, celery,
carrots, and whatever else... and I have an 18 qt. pot I think will
suffice. I still haven't decided on using two pounds of limas or all
four pounds of limas. I've bought the Sugardale brand before, it's
very good: http://www.sugardale.com/
On sale the price was right:
http://i67.tinypic.com/15pseit.jpg
Still plenty left for soup:
http://i65.tinypic.com/1z6r5o9.jpg

On 12/26/2016 7:27 PM, Brooklyn1 wrote:
> What's left of my holiday ham. We had brussel sprouts with egg
> noodles, and a store bought apple pie w/Redi Whip.
> We'll pick on the ham a couple more days (tiring of it now) and then
> use what remains to make a lima bean soup, I have two 2 lb bags of
> Great Value (Walmart) dried limas. I have plenty onions, celery,
> carrots, and whatever else... and I have an 18 qt. pot I think will
> suffice. I still haven't decided on using two pounds of limas or all
> four pounds of limas. I've bought the Sugardale brand before, it's
> very good: http://www.sugardale.com/
> On sale the price was right:
> http://i67.tinypic.com/15pseit.jpg
> Still plenty left for soup:
> http://i65.tinypic.com/1z6r5o9.jpg
>
Looks good, Sheldon. I like ham, I just don't want to eat that much of
it. I like the idea of lima been soup. I love lima beans and don't
know why so many people don't. Then again I like most types of beans.

Happy Holidays!

Jill

On Monday, December 26, 2016 at 6:27:12 PM UTC-6, Brooklyn1 wrote:
>
> What's left of my holiday ham. We had brussel sprouts with egg
> noodles, and a store bought apple pie w/Redi Whip.
> We'll pick on the ham a couple more days (tiring of it now) and then
> use what remains to make a lima bean soup, I have two 2 lb bags of
> Great Value (Walmart) dried limas. I have plenty onions, celery,
> carrots, and whatever else... and I have an 18 qt. pot I think will
> suffice. I still haven't decided on using two pounds of limas or all
> four pounds of limas. I've bought the Sugardale brand before, it's
> very good: http://www.sugardale.com/
> On sale the price was right:
> http://i67.tinypic.com/15pseit.jpg
> Still plenty left for soup:
> http://i65.tinypic.com/1z6r5o9.jpg
>
>
The ham and bone will be good in white or pinto beans but
you may grow a little tired of beans by the time you get
around to cooking a pot of those.

On Mon, 26 Dec 2016 20:18:23 -0500, jmcquown >
wrote:

>On 12/26/2016 7:27 PM, Brooklyn1 wrote:
>> What's left of my holiday ham. We had brussel sprouts with egg
>> noodles, and a store bought apple pie w/Redi Whip.
>> We'll pick on the ham a couple more days (tiring of it now) and then
>> use what remains to make a lima bean soup, I have two 2 lb bags of
>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>> carrots, and whatever else... and I have an 18 qt. pot I think will
>> suffice. I still haven't decided on using two pounds of limas or all
>> four pounds of limas. I've bought the Sugardale brand before, it's
>> very good: http://www.sugardale.com/
>> On sale the price was right:
>> http://i67.tinypic.com/15pseit.jpg
>> Still plenty left for soup:
>> http://i65.tinypic.com/1z6r5o9.jpg
>>
>Looks good, Sheldon. I like ham, I just don't want to eat that much of
>it. I like the idea of lima been soup. I love lima beans and don't
>know why so many people don't. Then again I like most types of beans.
>
>Happy Holidays!

Happy Holidays to you too!
That butt half was their smallest but still 9 pounds, but after
cooking, and trimming the fat, and the bone is not edible, I'd guess
there's barely five pounds of meat. Probably too much for just you
but there were four here. If you invite a couple of neighbors I think
you can handle a half ham. It's rather inexpensive too so it's not
like it's a big investment. And what you can't eat you can freeze. I
will use the meaty bone for soup, and bean soup freezes well. I
bought those limas about a year ago and almost forgot I had them. I've
been considering and will use just a two pound bag for soup, will be
enough for about 10 quarts, all freezeable. I'll slice some of the
ham to freeze for other uses, will be good for quick omelets
(westerns?). This time of year hams are inexpensive so I usually buy
a butt half, it can be stretched a long way to cut ones food bill. I
prefer the butt half to the shank half, the shank half contains a lot
of bone and gristle, that's why it's typically 20¢ less per pound. The
butt half is also a lot easier to carve. There are all kinds of soups
one can make with their left over ham, all one needs is imagination.
Left over ham is also very good in potato and mac caseroles w/cheese,
also good in pasta salads. At about a buck a pound it's the best meat
value out there. After New Years ham prices will double. I already
gave the crows a good holiday treat, they got all the fat trimmings,
they need it in winter. Even for a single person a butt half ham is
win win. Today I cut some ham cubes and blended some mustard with
honey, was very tasty, served as lunch and dinner.

On Mon, 26 Dec 2016 18:03:54 -0800 (PST), "
> wrote:

>On Monday, December 26, 2016 at 6:27:12 PM UTC-6, Brooklyn1 wrote:
>>
>> What's left of my holiday ham. We had brussel sprouts with egg
>> noodles, and a store bought apple pie w/Redi Whip.
>> We'll pick on the ham a couple more days (tiring of it now) and then
>> use what remains to make a lima bean soup, I have two 2 lb bags of
>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>> carrots, and whatever else... and I have an 18 qt. pot I think will
>> suffice. I still haven't decided on using two pounds of limas or all
>> four pounds of limas. I've bought the Sugardale brand before, it's
>> very good: http://www.sugardale.com/
>> On sale the price was right:
>> http://i67.tinypic.com/15pseit.jpg
>> Still plenty left for soup:
>> http://i65.tinypic.com/1z6r5o9.jpg
>>
>>
>The ham and bone will be good in white or pinto beans but
>you may grow a little tired of beans by the time you get
>around to cooking a pot of those.

I will freeze the beans, eat them as I feel like it.

Lima beans make me gag, really. To me, they taste spoiled, and the
consistency is too pastey. But that's me. I don't know why others
don't like them.

N.

Nancy2 wrote:
>
> Lima beans make me gag, really. To me, they taste spoiled, and the
> consistency is too pastey. But that's me. I don't know why others
> don't like them.

LOL! I've never thought "spoiled" but I agree with you,
they do seem to be too pastey to me too.
And a very blah taste on their own.
I don't hate them but I certainly have never loved them.
Needless to say, I never buy them anymore.

On 12/26/2016 9:03 PM, wrote:
> On Monday, December 26, 2016 at 6:27:12 PM UTC-6, Brooklyn1 wrote:
>>
>> What's left of my holiday ham. We had brussel sprouts with egg
>> noodles, and a store bought apple pie w/Redi Whip.
>> We'll pick on the ham a couple more days (tiring of it now) and then
>> use what remains to make a lima bean soup, I have two 2 lb bags of
>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>> carrots, and whatever else... and I have an 18 qt. pot I think will
>> suffice. I still haven't decided on using two pounds of limas or all
>> four pounds of limas. I've bought the Sugardale brand before, it's
>> very good: http://www.sugardale.com/
>> On sale the price was right:
>> http://i67.tinypic.com/15pseit.jpg
>> Still plenty left for soup:
>> http://i65.tinypic.com/1z6r5o9.jpg
>>
>>
> The ham and bone will be good in white or pinto beans but
> you may grow a little tired of beans by the time you get
> around to cooking a pot of those.
>
Bean soup does freeze well. My dad's most excellent navy bean soup
calls for a meaty ham bone. I've substituted a couple of small ham
hocks in the past, makes the soup just as tasty.

Jill

On 12/26/2016 9:14 PM, Brooklyn1 wrote:
> On Mon, 26 Dec 2016 20:18:23 -0500, jmcquown >
> wrote:
>
>> On 12/26/2016 7:27 PM, Brooklyn1 wrote:
>>> What's left of my holiday ham. We had brussel sprouts with egg
>>> noodles, and a store bought apple pie w/Redi Whip.
>>> We'll pick on the ham a couple more days (tiring of it now) and then
>>> use what remains to make a lima bean soup, I have two 2 lb bags of
>>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>>> carrots, and whatever else... and I have an 18 qt. pot I think will
>>> suffice. I still haven't decided on using two pounds of limas or all
>>> four pounds of limas. I've bought the Sugardale brand before, it's
>>> very good: http://www.sugardale.com/
>>> On sale the price was right:
>>> http://i67.tinypic.com/15pseit.jpg
>>> Still plenty left for soup:
>>> http://i65.tinypic.com/1z6r5o9.jpg
>>>
>> Looks good, Sheldon. I like ham, I just don't want to eat that much of
>> it. I like the idea of lima been soup. I love lima beans and don't
>> know why so many people don't. Then again I like most types of beans.
>>
>> Happy Holidays!
>
> Happy Holidays to you too!
> That butt half was their smallest but still 9 pounds, but after
> cooking, and trimming the fat, and the bone is not edible, I'd guess
> there's barely five pounds of meat. Probably too much for just you
> but there were four here. If you invite a couple of neighbors I think
> you can handle a half ham. It's rather inexpensive too so it's not
> like it's a big investment. And what you can't eat you can freeze. I
> will use the meaty bone for soup, and bean soup freezes well.

I checked online. A half a ham with the bone is running about $1.59/lb.
Still not expensive but more ham than I need, even with a freezer.

As for inviting the neighbors, they're still feuding so no, I'm staying
well away from that mess!

> Left over ham is also very good in potato and mac caseroles w/cheese,

Mom sometimes added diced ham to her baked mac & cheese. That was tasty.

> win win. Today I cut some ham cubes and blended some mustard with
> honey, was very tasty, served as lunch and dinner.
>
I can't stand "honey mustard", but I hope you and yours enjoyed it.

Jill

On 12/27/2016 8:17 AM, Nancy2 wrote:
> Lima beans make me gag, really. To me, they taste spoiled, and the
> consistency is too pastey. But that's me. I don't know why others
> don't like them.
>
> N.
>
I feel that way about pinto beans. Pastey, mealy... whatever. I don't
like the texture. I love lima beans! Especially the big Fordhook ones
(those are not what Sheldon is talking about, though, he bought dried
limas.) Different strokes...

Jill

On Tue, 27 Dec 2016 11:16:51 -0500, jmcquown >
wrote:

>On 12/26/2016 9:14 PM, Brooklyn1 wrote:
>> On Mon, 26 Dec 2016 20:18:23 -0500, jmcquown >
>> wrote:
>>
>>> On 12/26/2016 7:27 PM, Brooklyn1 wrote:
>>>> What's left of my holiday ham. We had brussel sprouts with egg
>>>> noodles, and a store bought apple pie w/Redi Whip.
>>>> We'll pick on the ham a couple more days (tiring of it now) and then
>>>> use what remains to make a lima bean soup, I have two 2 lb bags of
>>>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>>>> carrots, and whatever else... and I have an 18 qt. pot I think will
>>>> suffice. I still haven't decided on using two pounds of limas or all
>>>> four pounds of limas. I've bought the Sugardale brand before, it's
>>>> very good: http://www.sugardale.com/
>>>> On sale the price was right:
>>>> http://i67.tinypic.com/15pseit.jpg
>>>> Still plenty left for soup:
>>>> http://i65.tinypic.com/1z6r5o9.jpg
>>>>
>>> Looks good, Sheldon. I like ham, I just don't want to eat that much of
>>> it. I like the idea of lima been soup. I love lima beans and don't
>>> know why so many people don't. Then again I like most types of beans.
>>>
>>> Happy Holidays!
>>
>> Happy Holidays to you too!
>> That butt half was their smallest but still 9 pounds, but after
>> cooking, and trimming the fat, and the bone is not edible, I'd guess
>> there's barely five pounds of meat. Probably too much for just you
>> but there were four here. If you invite a couple of neighbors I think
>> you can handle a half ham. It's rather inexpensive too so it's not
>> like it's a big investment. And what you can't eat you can freeze. I
>> will use the meaty bone for soup, and bean soup freezes well.
>
>I checked online. A half a ham with the bone is running about $1.59/lb.
> Still not expensive but more ham than I need, even with a freezer.
>
>As for inviting the neighbors, they're still feuding so no, I'm staying
>well away from that mess!
>
>> Left over ham is also very good in potato and mac caseroles w/cheese,
>
>Mom sometimes added diced ham to her baked mac & cheese. That was tasty.
>
>> win win. Today I cut some ham cubes and blended some mustard with
>> honey, was very tasty, served as lunch and dinner.
>>
>I can't stand "honey mustard", but I hope you and yours enjoyed it.

It's very different when homemade, I don't like commercial mustard
preps... I don't think they use real natural honey, they use that
powdered honey, it's supposedly real honey but tastes artificial to
me, probaly from all that processing. I eyeball equal parts local
honey and Guldens spicey brown, swirl some on the plate and use as a
dip for small ham cubes. I always have a lot of honey in my pantry,
neighbors bring it in reciprocity for all the veggies I give them.
Many neighbors keep hives. I often find jars of honey with a note at
my door. I like honey drizzled on a bowl of sliced strawberries...
let it macerate in the fridge for an hour and then dump it on plain
pound cake. I like honey on buttered toast too. Nutbutter
sandwhiches are much better with honey than with jelly. We don't
normally keep peanut butter but we always have almond butter.
This one is very good, there are several versions:
http://www.maranathafoods.com/produc...-butter-creamy

jmcquown wrote:
>Nancy2 wrote:
>> Lima beans make me gag, really. To me, they taste spoiled, and the
>> consistency is too pastey. But that's me. I don't know why others
>> don't like them.
>>
>I feel that way about pinto beans. Pastey, mealy... whatever. I don't
>like the texture. I love lima beans! Especially the big Fordhook ones
>(those are not what Sheldon is talking about, though, he bought dried
>limas.) Different strokes...

These dried are the large Fordhooks but I like lima beans in all
versions; canned, frozen, and even fresh although not often in the
produce section. I enjoy many of these products:
http://margaretholmes.com/category/peas-beans/

"Brooklyn1" > wrote in message

> These dried are the large Fordhooks but I like lima beans in all
> versions; canned, frozen, and even fresh although not often in the
> produce section. I enjoy many of these products:
> http://margaretholmes.com/category/peas-beans/



Yes, I love Lima Beans too.

Cheri

On 12/27/2016 2:22 PM, l not -l wrote:
> On 27-Dec-2016, jmcquown > wrote:
>
>> On 12/26/2016 9:03 PM, wrote:
>>> On Monday, December 26, 2016 at 6:27:12 PM UTC-6, Brooklyn1 wrote:
>>>>
>>>> What's left of my holiday ham. We had brussel sprouts with egg
>>>> noodles, and a store bought apple pie w/Redi Whip.
>>>> We'll pick on the ham a couple more days (tiring of it now) and then
>>>> use what remains to make a lima bean soup, I have two 2 lb bags of
>>>> Great Value (Walmart) dried limas. I have plenty onions, celery,
>>>> carrots, and whatever else... and I have an 18 qt. pot I think will
>>>> suffice. I still haven't decided on using two pounds of limas or all
>>>> four pounds of limas. I've bought the Sugardale brand before, it's
>>>> very good: http://www.sugardale.com/
>>>> On sale the price was right:
>>>> http://i67.tinypic.com/15pseit.jpg
>>>> Still plenty left for soup:
>>>> http://i65.tinypic.com/1z6r5o9.jpg
>>>>
>>>>
>>> The ham and bone will be good in white or pinto beans but
>>> you may grow a little tired of beans by the time you get
>>> around to cooking a pot of those.
>>>
>> Bean soup does freeze well. My dad's most excellent navy bean soup
>> calls for a meaty ham bone. I've substituted a couple of small ham
>> hocks in the past, makes the soup just as tasty.
>>
>> Jill
> I'm a smoked pork fan and want more meat in my bean soup than a hock, or
> two, provides. Years ago, I switched to smoked pork shanks. They provide
> all the flavor of hocks and more meaty chunks.
>
> That reminds me, I have some leftover lima bean, pork shank casserole in the
> freezer; it will hit the spot next time temps drop below freezing.
>
Enjoy! Temps where I live now rarely drop below freezing.

Jill

Cheri wrote:

> "Brooklyn1" > wrote in message
>
> > These dried are the large Fordhooks but I like lima beans in all
> > versions; canned, frozen, and even fresh although not often in the
> > produce section. I enjoy many of these products:
> > http://margaretholmes.com/category/peas-beans/
>
>
>
> Yes, I love Lima Beans too.


Yup, I just bought two hams, and lima beans are on the shopping list, too...soup for New Year's weekend...!!!



--
Best
Greg

"The Greatest!" wrote:
> Cheri wrote:
>> "Brooklyn1" wrote:
>>
>> > These dried are the large Fordhooks but I like lima beans in all
>> > versions; canned, frozen, and even fresh although not often in the
>> > produce section. I enjoy many of these products:
>> > http://margaretholmes.com/category/peas-beans/
>>
>> Yes, I love Lima Beans too.
>
>Yup, I just bought two hams, and lima beans are on the shopping list, too...soup for New Year's weekend...!!!

Put Febreze spray on your list! LOL

In article >, l not -l
> wrote:

> I'm a smoked pork fan and want more meat in my bean soup than a hock, or
> two, provides. Years ago, I switched to smoked pork shanks. They provide
> all the flavor of hocks and more meaty chunks.

Amen. For flavor, use hocks. For flavor and meat, use shanks.

leo

Leonard Blaisdell wrote:
>l not -l wrote:
>
>> I'm a smoked pork fan and want more meat in my bean soup than a hock, or
>> two, provides. Years ago, I switched to smoked pork shanks. They provide
>> all the flavor of hocks and more meaty chunks.
>
>Amen. For flavor, use hocks. For flavor and meat, use shanks.
>
>leo

For best flavor and most meat use butts. I have the meaty bone of a
butt half ham all ready for my lima bean soup... beans will be soaked
over night and soup starts tomorrow.
Meaty ham butt bone:
http://i67.tinypic.com/34ri1ch.jpg
Beans, beans, the magical fruit:
http://i65.tinypic.com/ev9k7r.jpg
I also have about a pound of sliced ham
reserved I may add all or part to the soup.
The only question still remains is will I use two
pounds of beans or all four pounds... knowing myself
as I do at the last moment I'll probably go for the
full monte, Why do I always cook such large amounts
some may ask, when it comes to food I am exceptionally
generous, no one leaves my table lacking. I detest dining
at someone's table where everything is counted... then I
never return. So who here counts out just enough like only
two small meat-a-balles per, or just four chicken legs to feed
four... any ebenezer scrooge food misers in the house? Whenever
I invite people for dinner I figure out enough food for large portions
and so that everyone can have seconds of everything and then I prepare
at least double that amount. I don't want to eat at someone's house
where I'm made to feel like I'm taking the food from their mouths.
People who prepare barely enough typically don't cook well enough that
I'd want seconds anyway.

On Wed, 28 Dec 2016 13:14:35 -0500, Brooklyn1
> wrote:

snip
I have the meaty bone of a
>butt half ham all ready for my lima bean soup...
snip

I was just looking around for a bean soup that used ham and didn't use
navy beans or similar. What do you do for lima bean soup? Is it any
different than regular bean soup -- diced carrot, celery, onion etc?
Some diced ham. I can eat limas, pintos chick peas, etc. Just not
navy bean family

Janet US

U.S. Janet B. wrote:

> On Wed, 28 Dec 2016 13:14:35 -0500, Brooklyn1
> > wrote:
>
> snip
> I have the meaty bone of a
> >butt half ham all ready for my lima bean soup...
> snip
>
> I was just looking around for a bean soup that used ham and didn't use
> navy beans or similar. What do you do for lima bean soup? Is it any
> different than regular bean soup -- diced carrot, celery, onion etc?
> Some diced ham. I can eat limas, pintos chick peas, etc. Just not
> navy bean family


I just make a bean soup, substitute the limas for the navy beans...


--
Best
Greg

On Wed, 28 Dec 2016 12:44:23 -0700, U.S. Janet B. >
wrote:

>On Wed, 28 Dec 2016 13:14:35 -0500, Brooklyn1
> wrote:
>
>snip
> I have the meaty bone of a
>>butt half ham all ready for my lima bean soup...
>snip
>
>I was just looking around for a bean soup that used ham and didn't use
>navy beans or similar. What do you do for lima bean soup? Is it any
>different than regular bean soup -- diced carrot, celery, onion etc?
>Some diced ham. I can eat limas, pintos chick peas, etc. Just not
>navy bean family
>
>Janet US

Pretty much the same for lima bean soup as for any other bean soup...
carrot, onion, celery, a little garlic, herbs and other seasonings.
I'll probably add parsley, bay leaves, marjorham, some msg, and I like
to use freshly ground white pepper with lima bean soup. At the end
after tasting I may decide to add a wee bit of Goya chicken bouillion.
I also have Goya ham bouillion but it's a bit on the smokey tasting
side and will negate the ham bone. I'll decide on additions as it
cooks... that's why I have absolutely no use for pressure processors,
I don't consider that cooking, I consider that gambling.

On Wed, 28 Dec 2016 18:11:53 -0500, Brooklyn1
> wrote:

>On Wed, 28 Dec 2016 12:44:23 -0700, U.S. Janet B. >
>wrote:
>
>>On Wed, 28 Dec 2016 13:14:35 -0500, Brooklyn1
> wrote:
>>
>>snip
>> I have the meaty bone of a
>>>butt half ham all ready for my lima bean soup...
>>snip
>>
>>I was just looking around for a bean soup that used ham and didn't use
>>navy beans or similar. What do you do for lima bean soup? Is it any
>>different than regular bean soup -- diced carrot, celery, onion etc?
>>Some diced ham. I can eat limas, pintos chick peas, etc. Just not
>>navy bean family
>>
>>Janet US
>
>Pretty much the same for lima bean soup as for any other bean soup...
>carrot, onion, celery, a little garlic, herbs and other seasonings.
>I'll probably add parsley, bay leaves, marjorham, some msg, and I like
>to use freshly ground white pepper with lima bean soup. At the end
>after tasting I may decide to add a wee bit of Goya chicken bouillion.
>I also have Goya ham bouillion but it's a bit on the smokey tasting
>side and will negate the ham bone. I'll decide on additions as it
>cooks... that's why I have absolutely no use for pressure processors,
>I don't consider that cooking, I consider that gambling.

thanks
Janet US