| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups/stews, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 12 |
oz |
Red-skinned potatoes* |
| 1 |
c |
Chopped onion |
| 1 |
c |
Mixture of green and red pep |
| 28 |
oz |
Chicken broth |
| 2 |
c |
Ilk |
| 10 |
oz |
Frozen Fordhook lima beans |
| 8 |
oz |
Cooked smoked ham; cut up pi |
INSTRUCTIONS
* Scrubbed and cut into 1/4 inch pieces. Melt butter in 5 qt pot over
medium-high heat. Add potatoes, onion and peppers. Cook about 8 minutes
until onion and peppers are tender. Stir in remaining ingredients, except
ham; bring to boil. Reduce heat to medium. Add ham and simmer 10 to 15
minutes until hot and lima beans are tender.
**SuSan/San Diego**
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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