Three hours before mealtime put dried beans and corn in separate bowls, wash and drain. Fill bowls with boiling water, stir the vegetables, and cover them with plates. Let stand until water is absorbed, about 2 hours.
1 C. dried lima beans 1 T. butter salt and pepper 1 C. dried corn 1/4 C. cream If beans are still not tender, transfer them to saucepan and simmer about 20 minutes, adding water if needed to prevent burning. Add corn and quickly cook away any remaining liquid. Add butter and coat vegetables well; add cream and cook until it is hot. Salt and pepper to taste and transfer to a warm serving dish.
Lorraine Dalton
Copyright 1993 by Peggy Layton and Vicki Tate These recipes may be freely used for non-profit purposes as long as the book source and author remain intact. Express permission of the author, Vicki Tate, must be received for commercial profit.
Updated: 28 Nov 96