Lancaster County Lima Beans Recipe




Lancaster County Lima Beans Ingredients

1 lb lima beans
4 each potato, diced
2 cup milk
2 tbsp butter
1 salt & pepper

A Recipe for
Lancaster County Lima Beans

 

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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.


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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




Lancaster County Lima Beans

Eat little, sleep sound.

Iranian Proverb






Lancaster County Lima Beans Directions

Boil the beans until nearly soft, then add the 4 (or 5) potatoes and
continue cooking until both are soft. Drain off the water and add the
milk and butter. Season to taste with salt and pepper and serve. This
makes a very good dish and the cost is low. Source: Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Serves: 1

 

 

 

 

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