Cook lima beans according to package directions. Drain. Rinse with cold water; drain again.
In a mixing bowl combine beans, mushrooms, onion, ham, olives, parsley, and pimiento.
For dressing, in a screw-top jar combine vinegar, oil, garlic, sugar, salt, lemon juice and pepper. Cover, shake to combine. Pour over bean mixture. Toss to coat. Cover; chill 3 to 24 hours before serving, stirring once or twice.
Place lima beans in a large bowl and cover with several inches of
Cook lima beans according to package directions; drain.
Rinse with cold water; drain again.
In a mixing bowl, combine mushrooms, onion, ham, olives, parsley and pimiento.
Put ham and lima beans in large pot and fill with water.
Cook
Heat oil in a Dutch oven, add pork and saute over high heat for 4-5 mins, turning. Remove pork from pan and set aside. Reduce heat then add onion and 3/4 of the thyme. Add tomato paste and cook for 1-2 mins. Add flour then deglaze pan with wine. Add stock, bay leaves, pork and lima beans, cover and simmer for 1 hour. Add carrots and cook for another 30 mins.
Prepare pasta according to package instructions then drain. Season goulash and remove bay leaves. Divide pappardelle and goulash between 4 bowls. Sprinkle with remaining thyme. Serve.
Bring lima beans, ham, water, onion, potato, butter, processed cheese, cornstarch, celery salt, and pepper to a boil in a large pot. Stir until butter is melted. Reduce heat to medium-low and simmer until beans are tender, about 1 hour.
Cook lima beans according to package.
Drain.
Rinse with cold water; drain again.
In a mixing bowl, combine beans, mushrooms, onion, bacon, olives, parsley and pimiento.
Combine and cook on top of stove for 15 to 20 minutes.
Quick and easy.
Cook limas according to package directions.
Drain.
Rinse with cold water.
Drain again.
In mixing bowl, combine beans, mushrooms, onion, ham, olives, parsley and pimento.
inch thin pieces and then cut each in
For the vinaigrette: Mix the lemon juice, chopped cilantro and chili paste and season to taste. Pour in 6 tbsp of oil (a mixture of the tomato and olive oils) and mix well.
Mix the broad beans, olives, ham and tomatoes with the vinaigrette in a bowl. Garnish with cilantro leaves and serve immediately.
Layer beans, ham and cheese in square baking dish, 8 x 8 x 2. Beat remaining ingredients until smooth; pour over cheese.
Bake, uncovered, until golden brown, about 45 minutes at 350\u00b0.
Recipe can be doubled; use a 13 x 9 x 2 bake pan.
Bake about one hour.
Combine the tomatoes and lima beans.
Mix the yogurt with the mayonnaise.
Season with salt and pepper.
Add to the tomatoes and lima beans and mix thoroughly.
Serves 4.
Cook broccoli and lima beans (in separate pans) as package directs.
Combine soups and heat, then in a casserole dish, put a layer of lima beans and then a layer of broccoli.
Pour half of the heated soup over this.
Then again, add layers of beans and broccoli. Top with remaining soup.
Sprinkle buttered crumbs on top of soup.
Crumbs can be Rice or Corn Chex or crackers.
Rice Chex is good!
Bake at 350\u00b0 for 30 minutes.
Cook broccoli and lima beans according to directions on packages; drain well.
Mix vegetables with soup and cheese. Pour into 9 x 13 well greased casserole dish. Cover with crushed Fritos. Bake at 350\u00b0 until bubbly.
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
Combine flour, garlic and cayenne in a bowl. Add chicken pieces and toss to coat.
Heat a large pot or Dutch oven over medium high heat. Cook bacon, then remove to plate lined with paper towels.
Add chicken to pot and cook until browned on all sides, about 8 minutes total. Add onions, peppers and lima beans and cook about 2 minutes. Add tomatoes, vinegar, broth and Worcestershire sauce. Return bacon to pot.
Bring to a boil, then reduce heat to medium and simmer 30 minutes. Stew liquid will thicken to the consistency of gravy.
il in a dutch oven and add onions, bell pepper, thyme
In large skillet, melt butter.
Add mushrooms and onion.
Cook 5 minutes or until tender.
Add ham and mix well.
Prepare White Sauce Base, using 1/4 cup additional milk.
Stir in Parmesan cheese.
Pour over ham mixture and heat until bubbly.
Serve over hot noodles.
Garnish with parsley and additional grated Parmesan cheese, if desired.
Heat olive oil in a soup pot over medium-high heat. Cook and stir onion in hot oil until tender, about 5 minutes.
Season onion with Italian seasoning. Continue to cook and stir for 1 more minute.
Stir chicken broth, white beans, tomatoes, cabbage, ham, and celery into the pot. Bring to a boil, then reduce heat to low; simmer until celery and cabbage are tender, 15 to 20 minutes.