Name: Barbecued Smoked Sausage and Lima Beans
Ingredients: 2 ts Olive oil; 4 5-inch smoked turkey-and-duck sausages; 1 md Onion; chopped; 2 pk (10 ounce) frozen Fordhook lima beans; 1 cn (14 1/2 ounce) stewed tomatoes; 1/4 c Firmly packed brown sugar; 1/4 c Cider vinegar; 1 ts Dry mustard; 1 ts Chili powder; 1/2 ts Ground ginger; 1/4 ts Salt

America, as a nation, is highly committed by law and by practice to a form of mass murder…. This nation, which certainly prides itself on its humanitarianism, is in a murderous cycle of violence that makes the Nazi Holocaust look mild by comparison. Nearly 2,000,000 babies are aborted a year in America. Every third baby conceived now is being murdered. Among teenage women there are 736 abortions for every 1,000 births. Among married women abortions now exceed births! More babies are killed than are born. Some would tell us that there is an abortion about every 15 seconds in America.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		country l, Poultry, Duck	4	Servings

INGREDIENTS

2	ts	Olive oil
4		5-inch smoked turkey-and-duck sausages
1	md	Onion; chopped
2	pk	(10 ounce) frozen Fordhook lima beans
1	cn	(14 1/2 ounce) stewed tomatoes
1/4	c	Firmly packed brown sugar
1/4	c	Cider vinegar
1	ts	Dry mustard
1	ts	Chili powder
1/2	ts	Ground ginger
1/4	ts	Salt

INSTRUCTIONS

In heavy 9-inch skillet, heat oil over medium heat. With fork, pierce
sausages all over serveral times. Add sausages and onion; cook, turning
sausages and stirring onion occasionally, until lightly browned--about 4
minutes.
Add limas, tomatoes, brown sugar, vinegar, mustard, chili powder, ginger,
and salt; cover and heat to boiling. Reduce heat to low and cook, stirring
occasionally, until limas are tender--10 to 12 minutes.
To serve, with tongs, lift sausages and arrange on top of beans; serve from
skillet.
NOTES : A spicy-sweet sauce stands up to the smoky flavor the
turkey-and-duck sausages used to make this old-fashioned supper.
Recipe by: Country Living (February 1998)
Posted to recipelu-digest by "[email protected]" <[email protected]> on Mar 23,
1998

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