On Wed 03 May 2006 12:10:15p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

> "limey" > :
>
> <Jill's love of, and Gloria's dislike, of lima beans snipped for space>
>
>> I agree, Gloria. Your description fits them exactly - at least for
>> me. DH likes them, though.
>>
>> Dora
>
> Well I like lima beans if prepared in a decent recipe. I found this on
> the Southern foods recipe site and it sounds really good. I haven't
> tried it yet but I will very soon.
>
> Saucy Lima Beans
> From Diana Rattray,
> Your Guide to Southern U.S. Cuisine.
> FREE Newsletter. Sign Up Now!
>
> Easy lima beans from the crockpot, made with canned lima beans or butter
> beans, tomatoes, bacon, and smoked sausage.
> INGREDIENTS:
>
> 3 cans butter beans or Lima beans, drained
> 1 can tomatoes
> 1 onion sliced
> 1 green or red bell pepper sliced
> 1 (14 oz.) bottle ketchup
> 1 cup brown sugar
> 12 slices bacon, fried, drained, and crumbled
> 1 pound kielbasa, sliced
>
> PREPARATION:
>
> Mix all ingredients together in crockpot; cover and cook on low 4 to 5
> hours, or on HIGH for 2 1/2 hours.

My favorite is also from Southern Foods, a succotash with cream...

INGREDIENTS:

2 pounds fresh lima beans, shelled
6 ears of corn
1/2 cup cream
2 tablespoons butter
salt and pepper to taste

PREPARATION:

Place lima beans in just enough salted water to prevent sticking; bring to
a boil. Reduce heat, cover, and simmer for about 25 minutes, or until
almost tender. Check frequently and add more water as needed.

Cut off corn kernels; scrape liquid from cobs with the dull edge of a
knife. Add corn and liquid and cream to the beans; simmer for 5 minutes.
Add butter and salt and pepper to taste. Heat succotash thoroughly.
Succotash recipe serves 4.

Note: I usually add some fresh snipped thyme just before serving.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!