| SAUSAGE LIMA BEAN SKILLET |
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4-6 Servings1 package (10 ounces) frozen lima beans 1/4 teaspoon salt 1 tablespoon CRISCO Shortening 1/4 cup finely chopped onion 1 pound bulk pork sausage 1/4 cup water 1/4 teaspoon ground nutmeg 1/8 teaspoon dried leaf marjoram 2 tablespoons cold water 1 tablespoon all-purpose flour 1/2 cup sliced pitted ripe olives 1 cup dairy sour cream Toasted cornbread or French bread slices Cook lima beans following package directions; drain. Season with salt. Melt Crisco in a large heavy skillet over medium heat. Add onion and cook until crisp-tender, stirring occasionally. Separate sausage into small pieces and add to skillet. Pour in 1/4 cup water. Bring to boiling. Cover and simmer for 15 minutes. Drain off drippings. Stir in nutmeg and marjoram. Stir in a blend of 2 tablespoons cold water and the flour. Cook and stir for 1 minute. Mix in lima beans and olives. Blend in sour cream, a small amount at a time. Heat thoroughly (do not boil). Serve at once with slices of cornbread. |
