• 1 bag of large dry lima beans (1 lb)
• 1 ham hock
• 1-2 bay leaves

Rinse and pick over beans. Put beans in pot and add water to approximately 1 inch above beans. Add ham hock and bay leaf. Bring to boil, then lower temperature to simmer. Cook covered 3 hours, stir and check water occasionally. If using a crock pot, add water to top and cook on low all day.

*Note: Never salt beans until done as this makes them tough.

• 3 cups self-rising flour
• 1 cup milk
• 1/2 cup shortening

Place flour in a large bowl, make a well in the center of it, and add the shortening and milk to it. Work it together and roll it out. Cut out biscuits (a small juice can works well). Bake at 425 degrees oven until golden brown. Makes about 3 dozen biscuits.

• 2 cups cornmeal
• 1 cup buttermilk or regular white milk
• 1 egg
• 1/4 cup oil or melted shortning

Preheat oven to 325 degrees. Grease a 10 inch or larger cast iron skillet with shortening. In a large bowl, mix all ingredients thoroughly and pour into your iron skillet, then place in oven. Cook for approx. 30 minutes or until golden brown.