Posted on 06/21/2017 4:15:12 PM PDT by Jamestown1630
In last week’s thread, we discovered that some of our Freeper Friends don’t like lima beans, and joked about doing a thread on ‘despised foods’. Instead, let’s just call it ‘less universally enjoyed’ foods; and here’s my Lima Bean Casserole recipe. I can’t recall where I got it, and the original recipe called for frozen limas; but I learned that canned ones work a lot better in this recipe.
Cheesy Lima Bean Casserole
2 pks. frozen lima beans, cooked (20 oz.) Or equivalent canned
1 C. each cottage cheese and sour cream
½ C. finely diced sweet onion
2 cloves garlic, minced
1 tsp. Each Worcestershire sauce and Dijon mustard
2 tsp. Paprika
½ tsp. Salt
Parmesan Cheese
chopped parsley
Combine cottage cheese, sour cream, onions, garlic, Worcestershire, mustard, paprika and salt. Gently stir in the cooked lima beans.
Pour into a greased baking dish. Sprinkle with the Parmesan cheese. Bake at 350 degrees for 35 to 40 minutes. Sprinkle with parsley before serving.
We also learned that Brussels Sprouts aren’t universally adored. Freeper thingumbob posted a recipe that I really want to try – I bought the ‘Veri Veri Teriyaki’ last weekend just for this, but haven’t tried yet:
http://www.freerepublic.com/focus/chat/3561002/posts?page=45#45
In the meantime, here’s my ‘pickled’ Brussels Sprout recipe. This recipe originally called for 1 C. of Cider Vinegar and ½ C. of water – but we do a cup each of vinegar and water, to make it a little less sour; and we usually use a bag of the frozen Hanover Gold Line baby sprouts, instead of fresh. This is great warm or cold – that is, if you like Brussels Sprouts ;-)
Dilled Brussels Sprouts
1 bag frozen Baby Brussels Sprouts
1 C. cider vinegar
1 C. water
1 clove garlic, split (we use 2)
1 dried red chili pepper (we use 2)
1 T. dried dill weed
1 tsp. Salt.
Thaw the frozen sprouts before beginning. Combine all ingredients in a saucepan. Bring to a boil, lower heat, and simmer until sprouts are tender.
-JT
I used to HATE lima beans when I was a kid. When we were given them with supper, my sisters and I used to spit them into our napkins then be extra “helpful” with clearing the dishes from the table. Mom never caught on, we learned when we told her about it several years ago. We had a good laugh.
Funny thing is I actually like them now - baby lima beans especially - and I really like the fresh “butter” beans, which are like limas.
Finally you have made a recipe I don’t want to eat! I am not just a dumb omnivore!! ;)
Ask Liz what I am doing right now. She knows. Liz, I’m at the stage where I melt the white chocolate and warm up the whipped cream. Lucky us with 90 degrees outside, I placed the covered bowl of whipped cream out on the porch ping pong table for a few minutes. (Kids are at camp and I love to cook so much I’m making my own birthday cake from Liz’s recipe...)
You’re doing great, birthday girl.......that cake is really a production number.
So credit me.....I usually try to note at the beginning of a recipe that it’s easy or not.
That strawberry cake requires great baking skills.....but worth every effort.
Yaelle is up among the great ones ....... a certified patissier.
Thanks for the brownie break.
I love Brussels sprouts....but I needed chocolate recipes.
A great antidote :-)
(But how can you have any brownies, if you don’t eat yer limas?)
I’ve never had any fresh ones; but I think the canned stuff that we call ‘Lima Grands’ are the same as ‘butter beans’.
I used to get American Tuna. I think maybe it is at Whole Foods.
I loved that brownie link! Had to laugh as I read their list too fast and thought I had read “Stuffed Cavity” Brownies which seemed like something the TSA would find when they gloved up!!
FWIW, Cherokee Purple tomatoes make a gooooooood pasta sauce, very rich and mellow. I’m going to try it with chicken parmesan as soon as my tomatoes start ripening.
Harris Teeter makes a good one.
I like this one with tarragon vinegar. Buttermilk fan.
http://www.food.com/recipe/top-secret-recipes-version-of-kfc-coleslaw-by-todd-wilbur-33489
A very tricky cake-——looked to me like the original cake baker was conversant with the laws of aerodynamics.
Your cake, while more grounded, has the flavor profile intended......therefore, its a success.
“the only vegetable I didn’t like as a kid was squash.”
We had the one bite rule in my house when the kids were growing up. One night I baked acorn squash filled with brown sugar and butter. (Loved it as a kid.)
My son, about 9 y.o., took a sniff and said no way. But took a bite and tossed all over his plate.
15 years later he’s living in Scotland. We go out to dinner and he orders Haggis (i.e sheep inners.) As he’s munchin he hold’s a fork full in front of me and says “Try it mom.”
I shake my head no.
He says “One bite rule.”
I took the bite. It was OK. (Ay least I didn’t toss!!)
This kid now likes trying every weird food on the planet. For Christmas I gave his sour cream and chives crickets. He loved em.
I wish I could take back the one bite rule!
Will definitely try them, thanks : )
It’s really good. People had seconds. Always a good sign. Thanks again for a great recipe.
Having the secret to the white chocolate whipped cream is a definite plus.
I can imagine this topping a dark chocolate pie.....or dolloped on hot cocoa or dessert coffee.
One of those recipes that can glorify any dessert or beverage.
I’ve really enjoyed reading this thread. I hated Brussels sprouts when I was a child, and my mother loved teasing me about it. We finally reached a kind of truce: she would cook a different vegetable for me if I would eat one sprout. I agreed, with some dramatic moaning and sighing, which only made her laugh harder. They did taste terrible, probably because she boiled them to death.
When I started learning how to cook a few years ago, I discovered new ways to prepare the sprouts. Now they’re my favorite vegetable. These days I love to toss them with a little olive oil, salt and pepper and then roast them in the oven. The leaves become so crisp and tasty, almost like potato chips. A real treat. I wish my mom had lived to see my Brussels sprout conversion. She’d probably tell me, “See? I knew you’d end up liking them!”
Yes, my husband roasts them in olive oil, and they’re wonderful.
I think a lot of kids are turned-off by vegetables because they just aren’t cooked correctly - especially my generation, whose Moms boiled everything to death.
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