Thursday, December 11, 2008

Thrifty Lima Pot

1-1/2 cups (12 oz.) large dry lima beans
3 cups cold water
1 can (1 lb.) tomatoes, cut up
1/4 cup onion, chopped
1/2 teaspoon salt
1 can (12 oz.) luncheon meat, cubed
1 beef bouillon cube
1/8 teaspoon pepper
1 cup milk, regular or skim
3 tablespoons flour
1 teaspoon Kitchen Bouquet, if desired

Rinse beans; place in large saucepan; add water. Bring to boil, cover and simmer 2 minutes. Remove from heat and let stand 1 hour. Do not drain. Add tomatoes, onion and salt; cover and simmer for 75 minutes. Add luncheon meat, bouillon cube and pepper. Bring to boil; reduce heat; simmer 15 minutes, stirring occasionally. Combine milk and flour; add to stew mixture. Cook, stirring constantly, till thickened; stir in Kitchen Bouquet. (Makes 8 servings.)

(Source: "Mormon Country Cooking" by Winnifred C. Jardine, pgs. 86, 87)

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