Tuesday, May 12, 2009

♥ Terrifc Tuesday ♥

Hi on this Beautiful Tuesday Morning, I hope and pray that your day will be blessed and all you endeavor to do will go smooth and be blessing to some one else. Let us take a deep breath, and think for a minute who can we bless today. Got some one in mind, go call them, and let them know you are thinking about them, life is short, and we are not promised tomorrow. We had a wonderful Southern meal for dinner, and I am going to share it with you. (Lima Beans and Cornbread) CORNBREAD INGREDIENTS 2/3 cup butter or margarine, softened 3 eggs 1 2/3 cups milk 2 1/3 cups all-purpose flour 1 cup cornmeal 4 1/2 teaspoons baking powder 1 teaspoon salt DIRECTIONSIn a mixing bowl, cream butter, Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture. I like adding some cracklings at times too, give a wonderful taste. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. DRIED LIMA BEANS INGREDIENTS 1 pound lima beans, rinsed and soaked for at least one hour 1 large diced onion 4 cups water 1-2 tablespoon Bacon grease salt, pepper DIRECTIONS: In a large soup pot, heat the bacon grease hot; Add the onions, Add the Lima beans and water/add salt and pepper to taste. Bring to a rolling boil, then add some bacon, or ham bits, Cook until Lima beans are tender, and the water cooks down, and serve on top of rice. Cook rice as on package, I always use good old long grain white rice, and add salt and about a tablespoon of butter while cooking, Reheats well and almost tastes better the next day.

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