Cook lima beans in small amount of water until tender.
Drain excess water.
Mix cornstarch and water.
Add to tomatoes (may cut into smaller pieces).
Cook cornstarch and tomatoes until juice is thick.
Add cooked lima beans and seasoning and heat.
Melt butter in a 3-cup saucepan with cover.
Add onion and green pepper; cover and cook a few minutes.
Add tomatoes, dill weed, salt and pepper; mix well.
Add lima beans.
Cover and cook 10 to 15 minutes.
Makes 2 servings.
Cook lima beans according to package directions.
Quickly rinse mushrooms and gently pat dry with paper towel.
Cut stems even with mushroom caps.
Slice vertically.
NOTE: I use frozen baby lima beans, and measure them in an
Cook broccoli and lima beans in a large pan according
Cook limas in 1 1/2 cups boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
Fry bacon until about half cooked.
Drain on paper towels.
Keep 3 tablespoons fat.
Saute onion and celery in bacon fat until soft.
Toss together lima beans, onion, celery, cheese, pepper, Worcestershire and liquid from beans.
Bake in lightly greased 2-quart casserole.
Sprinkle bacon on top.
Bake, uncovered, at 350\u00b0 about 25 minutes or until browned.
Cook broccoli and lima beans until almost tender.
Mix soup, sour cream and onion soup together.
Add in broccoli, lima beans and sliced water chestnuts.
Put in buttered casserole.
Dice onion and green pepper.
Saute in cooking oil until tender.
In another pan, cook frozen lima beans until tender. Drain.
Dilute mushroom soup and combine all ingredients.
Pour into baking dish topped with Mozzarella cheese.
Bake until cheese is melted through, 20 to 25 minutes at 350\u00b0.
Place lima beans in a colander and run
Brown beef; place in 5-quart crock-pot.
Brown bacon and onions; drain off fat, then add to crock-pot.
Add pork and beans, kidney beans, lima beans, tomatoes, picante sauce, liquid smoke, vinegar and sugar and cook on low for 8 hours.
Enough for a crowd.
Cook limas in water to cover and cook until beans test tender. Drain off almost all of the water and add salt, sugar, butter, margarine and half and half.
Reheat to cooking stage and stir in flour thickening using amount needed for desired thickness.
Add the sugar and salt after the beans are cooked to the tender stage or they tend to be tough.
Cook the beans until tender; salt.
Dice the bacon.
Dice the onion and garlic.
Brown onion.
Mix all ingredients and bake at 300\u00b0 for 1/2 hour.
he cooker.
Test a lima bean - they should be creamy
o 375\u00b0F.
Place lima beans in a large saucepan, cover
Cook beans in boiling water until tender;
Drain and set aside.
Slice mushrooms and mince onions. Saute in 1/4 cup butter until lightly browned.
Warm milk.
Add 1/4 cup butter to mushroom/onion mixture. Melt and add flour. Cook for 3-4 minutes.
Gradually add warm milk. Stir until sauce develops and thickens.
Mix in lima beans and 1 1/2 cup cheese.
Pour mixture into 2 quart casserole.
Sprinkle top with almonds and remaining cheese.
Bake at 350 for 30 minutes.
o 6 minutes.
Add lima beans, corn, water, salt, and pepper
Drain baby lima beans and add to crockery-cooker along with remaining ingredients.
Stir together well. Cover and cook on LO heat for 7-10 hours (or HI heat for 4-5 hours).
Serve with weges of hot cornbread.
Put lima beans, butter, sugar, tomato, salt and pepper in a pot.
Bring to a boil.
Put lima beans in first, onion and then the corn.
Season up the chicken with pepper, salt and garlic powder put those on top.
Throw in the chicken cubes, let it cook for 4 hours and then add the can of mushroom soup, let it cook for another 2 hours. Meat will start to fall off, add some Yellow Rice. Makes a quick meal.
Place lima beans in a large bowl.
After washing beans well, cover with