I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
then simmered them for 45 minutes. Nuked some peas and corn to just barely
hot, then poured all into a saucepan and added a pat of butter, some low fat
cheddar and a few splashes of chicken stock and cooked until everything was
mixed. What a filling dinner!

--
Cheryl

"Cheryl" > wrote in message
...
>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
>then simmered them for 45 minutes. Nuked some peas and corn to just barely
>hot, then poured all into a saucepan and added a pat of butter, some low
>fat cheddar and a few splashes of chicken stock and cooked until everything
>was mixed. What a filling dinner!
>

From the title I wondered if you rolled it up and smoked it!

"cybercat" > wrote in message
...
>
> "Cheryl" > wrote in message
> ...
>>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
>>then simmered them for 45 minutes. Nuked some peas and corn to just
>>barely hot, then poured all into a saucepan and added a pat of butter,
>>some low fat cheddar and a few splashes of chicken stock and cooked until
>>everything was mixed. What a filling dinner!
>>
>
> From the title I wondered if you rolled it up and smoked it!
>
LOL

On Mar 10, 4:43*pm, "cybercat" > wrote:
> "Cheryl" > wrote in message
>
> ...
>
> >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
> >then simmered them for 45 minutes. *Nuked some peas and corn to just barely
> >hot, then poured all into a saucepan and added a pat of butter, some low
> >fat cheddar and a few splashes of chicken stock and cooked until everything
> >was mixed. *What a filling dinner!
>
> From the title I wondered if you rolled it up and smoked it!

I was thinking the same thing.

On Tue, 10 Mar 2009 19:36:20 -0400, "Cheryl"
> wrote:

>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
>then simmered them for 45 minutes. Nuked some peas and corn to just barely
>hot, then poured all into a saucepan and added a pat of butter, some low fat
>cheddar and a few splashes of chicken stock and cooked until everything was
>mixed. What a filling dinner!

Glad to hear it all turned out great! You give us all hope. I would
have used canned limas and frozen everything else this time of
year.... cheese and chicken stock would not have been considered.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 10 Mar 2009 17:20:14 -0700 (PDT), Chemo the Clown
> wrote:

>On Mar 10, 4:43*pm, "cybercat" > wrote:
>> "Cheryl" > wrote in message
>>
>> ...
>>
>> >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
>> >then simmered them for 45 minutes. *Nuked some peas and corn to just barely
>> >hot, then poured all into a saucepan and added a pat of butter, some low
>> >fat cheddar and a few splashes of chicken stock and cooked until everything
>> >was mixed. *What a filling dinner!
>>
>> From the title I wondered if you rolled it up and smoked it!
>
>I was thinking the same thing.

Cyber was joking... hope you are too. I don't know you that well.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue 10 Mar 2009 10:32:56p, sf told us...

> On Tue, 10 Mar 2009 19:36:20 -0400, "Cheryl"
> > wrote:
>
>>I presoaked some baby limas (using the 2 minute boil, 2 hour sit
>>method), then simmered them for 45 minutes. Nuked some peas and corn to
>>just barely hot, then poured all into a saucepan and added a pat of
>>butter, some low fat cheddar and a few splashes of chicken stock and
>>cooked until everything was mixed. What a filling dinner!
>
> Glad to hear it all turned out great! You give us all hope. I would
> have used canned limas and frozen everything else this time of
> year.... cheese and chicken stock would not have been considered.

Interesting combination, and probably very tasty. I usually make a classic
succotash with either fresh or frozen lima beans and corn, each cooked
separately until just tender, then combined with some butter, heavy cream,
and a light sprinkle of thyme, and cooked just long enough for the cream to
thicken.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Wed, 11 Mar 2009 05:47:02 GMT, Wayne Boatwright
> wrote:

>I usually make a classic
>succotash with either fresh or frozen lima beans and corn, each cooked
>separately until just tender, then combined with some butter, heavy cream,
>and a light sprinkle of thyme, and cooked just long enough for the cream to
>thicken.

Are you sure you're on a heart friendly diet??? LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"Cheryl" wrote

>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
>then simmered them for 45 minutes. Nuked some peas and corn to just barely
>hot, then poured all into a saucepan and added a pat of butter, some low
>fat cheddar and a few splashes of chicken stock and cooked until everything
>was mixed. What a filling dinner!

Sounds good! Not 'classic' to my area but not bad at all!

I have a friend who lives in YellowKnife (Northern Canada) and he's
mentioned making something a bit like that before.

If you think about it next time, try using some stock for some of the
'butter beans' (dried limas are called that here) when boiling them.

"sf" > wrote in message
...
> On Tue, 10 Mar 2009 19:36:20 -0400, "Cheryl"
> > wrote:
>
>>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
>>then simmered them for 45 minutes. Nuked some peas and corn to just
>>barely
>>hot, then poured all into a saucepan and added a pat of butter, some low
>>fat
>>cheddar and a few splashes of chicken stock and cooked until everything
>>was
>>mixed. What a filling dinner!
>
> Glad to hear it all turned out great! You give us all hope. I would
> have used canned limas and frozen everything else this time of
> year.... cheese and chicken stock would not have been considered.
>

I had to make it palatable for my taste to get past the dried beans. I'm
still trying to like them.

On Tue 10 Mar 2009 11:23:04p, sf told us...

> On Wed, 11 Mar 2009 05:47:02 GMT, Wayne Boatwright
> > wrote:
>
>>I usually make a classic
>>succotash with either fresh or frozen lima beans and corn, each cooked
>>separately until just tender, then combined with some butter, heavy cream,
>>and a light sprinkle of thyme, and cooked just long enough for the cream to
>> thicken.
>
> Are you sure you're on a heart friendly diet??? LOL
>
>

I didn't say I make this on a daily basis. :-) Probably a couple of times a
year, tops.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.