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Lima Bean Soup with Slickers Recipe

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This recipe for Lima Bean Soup with Slickers, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

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Added: Saturday, November 10, 2007


2-3 ham hocks, or leftover ham bone
1 medium onion - whole or cut in half
1 celery stalk - whole or cut in half
4 cups fresh Lima beans
4 tomatoes, peeled and cored
2 fresh ears of corn kernels scraped, or 1 small can of corn
salt to taste

1 1/2 cups flour
1/2 tsp salt
1/2 to 3/4 cup water or broth from soup

Cover the ham hocks with water; add onion and celery and bring to a boil. Cover and simmer for 1-2 hours. Add Limas, tomatoes and corn and continue to cook 20 - 25 minutes until Limas are tender. Add salt to taste.
To make the slickers, mix the flour and salt well. Gradually stir in enough water or broth until the dough is moist enough to form a ball. Roll the dough on a floured surface to 1/8" thick rectangle. Cut into 2" squares. Bring the soup to a boil and add slickers one at a time. Cook 10 - 15 minutes until tender. Remove the onion and celery before serving.




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