Extremely sweet Silver Queen corn, lima beans, eggs, milk, more sugar just in case the corn didn’t already put you into a diabetic coma and the crowning glory, raw oysters.
Slop it all together in a casserole dish, bake it until it’s semi-solid like a custard then sprinkle Ritz cracker crumbs over the top and broil.
Every fifteen years or so I buy lima beans thinking that someday I will really like them. I did that last week when I bought a bag of frozen limas and cooked them, buttered and salted them and took one mouthful. I got up, threw out the rest of the bag, the cooked lima beans and wrote a note ot myself: Chickensoup, I said, you were right when you were seven, shooting the lima beans under the radiator in the kitchen when your parents were not looking. Lima beans just ain’t food.
Ahhh...but the delights of canned butter beans are hillbilly ambrosia.
Add gobs of real butter, a touch of sugar, serve over wheat bread.
[and I make hominy that even devout hominy-haters love]....:))
Limas are just the poor relatives of butter beans.
That’s too funny!