pork chop limas

Pork Chop Limas RecipeA Lima Good Tima

When I least expect it I’m surprisingly rocked by one of my Mom “Betty’s” recipes. This one totally changed how ima gonna feel about limas from today going forward.

In my former me, I thought limas were right up there with split pea soup – green, gross … grody to the max! Had my Mom called them by their other given name – the butter bean – I would have dove mouth first into a large bowl of ’em. Superfan of butter here! #Bombdiggity

Decades later I decided to revisit my mental block for limas by making this recipe and you know what? It wasn’t all gag me with a spoon. If fact, I wanted a bigger spoon – I actually loved limas! Totally gnarly! Are you channeling some 80s lingo yet? If not, best saddle up to this vintage classic for a refresher, if you wanna be a cool kid again:

I’ve also included The Periodic Table Of 80s Slang down below to help you on your way!

Foodie Tips

❤  During the 2020 COVID-19 pandemic we couldn’t easily find dry limas. Lame. But we could source frozen and they worked just fine. In fact they seriously reduced the prep time in a rad way by 2 hours. Legit!Lima Bean Retro Sticker

❤  Mom noted the caraway seeds as optional but I totally included them – their earthy unique taste makes dishes extra fresh and special.

❤  Wanna profess your love for limas beyond mealtime? I just ordered a lima bean T-shirt and sticker to keep things legit!

❤  While your chops ‘n limas are baking why not enjoy some vintage lima bean art?! I’ve peppered a few examples below for you to peruse and enjoy.

i. Time

Total prep: About 90 minutes (includes 60 minutes for baking)

ii. Ingredients

1 ½ cups  |  dry california limas (or frozen if dry is hard to find)
1 quart (4 cups)  water
½ teaspoon  |  salt
pork chops
to taste  salt
to taste  fresh cracked black pepper
white onion, sliced
1 can  cream of mushroom soup, undiluted
½ cup  |  milk
1 teaspoon  |  caraway seeds (optional)

A bowl of lima beans

iii. What To Do

1. Prep the limas!

  • If using dry limas: Rinse the limas with cold water. Put into pan with water and salt and bring things to a boil. Simmer about 2 hours, stirring occasionally, until tender.
  • If using frozen limas: Bring 2 cups of salted water to boil over high heat. Add the frozen lima beans and return to a boil. Cook uncovered 20 to 25 minutes or to desired tenderness. Drain the limas and set aside.

Making Pork Chop Limas2. Prep the chops ‘n onions!

  • Our pork chops are usually from Costco and they are hella thick. So we usually trim them in half; they usually end up more tender.
  • Season the chops with salt and pepper. Brown them quickly in a skillet with a little fat/oil/butter (we used olive oil). Remove the chops.
  • In the same skillet brown the onion slices in a little fat/oil/butter.

Pork Chop Limas About To Go Into The Oven3. Bake those chops ‘n limas!

  • Turn (pour) the drained limas into a baking/casserole dish.
  • Arrange the chops and onions over the lima beans.
  • In a medium-sized bowl mix together the soup, milk, and caraway seeds then pour over the whole shebang.
  • You can refrigerate this dish until you’re ready to bake or roll forward by covering the casserole with foil and baking at 350°F for 45 minutes… then remove the foil and bake for 15 additional minutes. Plate up and enjoy!

Limas: Bad To The Bone

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Pork Chop Limas In Casserole

Pork Chop Limas Fresh From The Oven

 

Enjoy this vintage lima bean art!

Spam and Limas Recipe

“Ah” Inspiring? Or “AAaaacckkk!” Inspiring?!? LOL #SPAM

Pork Chop Limas Recipe

A Scan Of Mom’s Original Recipe Card

The Periodic Table Of 80s Slang


sweet and sour cabbage

Sweet and Sour Cabbage Recipe

Your tastebuds will dance a sweet and savory tango induced by the dynamic pairing of brown sugar and bacon – both wrapped in a blankety “zing” of vinegar and a sprinkling of caraway seed.

Indeed, cabbage has a bad rap. Why, the lips seem to curl at the very mention of its name! And while cabbage made a lot of appearances at depression era tables, there are some quite redeeming qualities of cabbage including protecting against stress, lowering the risk of diabetes and heart disease, and helping create a healthier complexion. I’m in!

the cabbage craze

Perhaps the biggest cabbage morale booster started in the 1970s. This was the golden era where the origins of the Cabbage Patch Kids kingdom was born. During this time I was preoccupied with skateboarding or patiently staring at the fruitless gems never born by my rock tumbler. Simultaneously a multi-billion dollar business was emerging thanks to the help of “Bunnybees” sprinkling magic dust on top of cabbages. Hey, don’t make fun of the messenger!

While your sweet and sour cabbage is chilling in the fridge you can enjoy the earliest Cabbage Patch Kids video I could locate (below) plus a video revealing the lesser-known story behind the pudgy dolls.

foodie tips

  Dressing tip: We didn’t notice the dressing turning clear per the instructions below; just make sure you don’t overcook it; in 3-4 minutes ours was done.

  This dish is best consumed the same day it’s made; the chopped cabbage will gradually lose its crisp the longer it sits.

  Love sweet and sour? Celebrate the flavorful ying and yang by clicking here for more of Mom’s recipes!

Sweet and Sour Cabbage Close Up

A Cool, Star-Like Design, Compliments Of Cabbage

i. ingredients

6 slices | bacon
3 tablespoons | bacon drippings, reserved from bacon (above)
2 tablespoons | white onion, chopped
½ cup | brown sugar, firmly packed
1 teaspoon | corn starch
1 teaspoon | salt
¼ cup | water
⅓ cup | vinegar
6 cups | red cabbage, shredded
1 teaspoon | caraway seeds

Sweet and Sour Cabbage Caraway Seeds

A Caraway Seed Close Up

ii. what to do

1. Cook the bacon until crisp. Reserve 3 tablespoons of the bacon drippings in the skillet then drain the excess. Cool then crumble the bacon and set it aside while we prepare our dressing.

2. To the drippings add the onion, brown sugar, corn starch, salt, water, and the vinegar. Cook over medium heat, stirring constantly, until the mixture is thick and clear. Remove the dressing from heat and cool.

3. In a large bowl, combine the cabbage, caraway seeds. Add the crumbled bacon and the cooled dressing. Toss well and chill.

Yields 6 1-cup servings! I paired my cabbage with a nice home-grilled cheeseburger, which complimented the sweet and savory cabbage perfectly!

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

A Sweet and Sour Cabbage Recipe From Betty's Cook Nook

Sweet and Sour Cabbage Recipe

A Scan Of Mom’s Sweet and Sour Cabbage Recipe (note the back – Woman’s Day Magazine!)

And here are the videos I promised!


california potato salad

delicious california potato salad

One of the best things about recovering Mom’s cookbook is that I’m able to discover new food journeys with ease. With literally hundreds of recipes to choose from, I didn’t experience them all growing up; in fact I only remember a few special handfuls.

When I stumbled across this unique potato salad recipe that packs a lotta punch compliments of avocado instead of hard boiled eggs, I knew I had to give it a whirl.
I can see why mom clipped this recipe ~ it has a super great taste!

This potato salad made its debute in my cucina on the 4th of July in 2011 and it has since visited many times!

i. ingredients

3 cups | potatoes, cooked then cubed
1 cup | sour creamspices join forces in this california potato salad recipe
½ teaspoon* | salt
½ teaspoon | seasoned pepper
½ teaspoon | caraway seed
to taste | lemon juice
bunch | parsley sprigs
3 | california avocados
¼ cup | chopped onions
8 slices | hickory-smoked bacon, crisped and crumbled
1 | large tomato

ii. what to do

1. Scrub then boil the potatoes in a medium-sized pot. Boil until tender, but not “mushy.” Set aside to cool.

2. Blend the sour cream with the salt, pepper, caraway seed and 1 tablespoon of the lemon juice.

3. Chop the parsley to yield ¼ cup; set aside.

4. Cut 2 of the avocados lengthwise into halves, removing the seed and skinning.

the avocado-potato salad mixture before adding the sour cream5. Cube the avocado and gently combine it in a medium-sized salad bowl with the chopped parsley, potatoes, chopped onion, sour cream mixture and 1/2 of the bacon.

6. Arrange additional parsley sprigs on the top around the outer edge of the salad. Cover and chill.

7. To serve, prepare the remaining avocado by slicing lengthwise into halves. Remove the seed and skin and cut into slices. Slice the tomato crosswise then cut the slices in half.

8. Alternate the avocado and tomatoes on top of the potato salad and sprinkle with lemon juice.

9. Sprinkle remaining bacon on top of the potato salad and serve.

Foodie Tips ~

  While the original recipe calls for 1½ teaspoons of salt, I found this a bit too salty and suggest using just ½ teaspoon of salt. You can always add more salt later, should your taste buds beg for it.

  If you prefer, you can omit the ring of parsley used for presentation … and you can dice and scatter the tomatoes and avocado that sit atop the salad.

Buon appetito!

Avocado Bacon Potato Salad

Also Known As “California Potato Salad” This Dish Is Deliciously Dy-No-Mite!

A scan of the original california potato salad recipe from Mom's cookbook

A Scan Of The Original California Potato Salad Recipe From Mom’s Cookbook