#3731 - Baby Lima Beans and Ham

(by Shirley McNevich)

4 slices bacon (fried and crumbled but save the drippings)
1 tsp. bacon drippings
4 cups frozen baby lima beans
1 cup bite sized chopped cooked ham pieces (more if you wish)
4 cups water
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

In a Dutch oven add the water--bring to a boil. Add frozen lima beans, ham pieces, bacon drippings, salt and pepper--stir until lima beans are no longer frozen. Reduce heat to low--simmer for 90 minutes (checking every 20 minutes to make sure there is still liquid left, adding a little water if necessary). Just before serving add crumbled bacon--stir to mix. You can serve it with the broth OR drain/discard the broth.

#1421 - Fried Cabbage

(by Joyce Ann Schirmacher - friend)

1/2 lb. bacon (cut into small pieces, fried until crisp)
1 TBSP of the bacon drippings
1 small head of cabbage (shredded or finely chopped)
1 cup chopped celery
1 green bell pepper (chopped)
salt and pepper to taste
1 small can mushrooms (do NOT drain)
1/2 cup finely chopped onions

In a greased skillet fry the bacon pieces--fry until crisp. Measure 1 TBSP of the bacon drippings--set aside. Drain the rest of the bacon and leave the drained bacon in the skillet. Add the 1 TBSP bacon drippings, cabbage, celery, green pepper, salt, pepper, mushrooms/juice, and onions to the bacon--stir--put a lid on the skillet and cook it on low heat for 10 minutes (stir occasionally). If cabbage is not done to your liking, replace lid and cook longer.