Ham and Limas, Fresh Peach Cobbler

DEAR SOS: My daughter goes to the Hollander Cafeteria in Downey, where they serve the best lima beans and ham ever. I would like to have the recipe. I’ve looked in many cookbooks but haven’t located a recipe.

--ANNE

DEAR ANNE: Hollander Cafeteria, a family-owned restaurant chain, has been serving this recipe for almost 30 years. It’s good and easy.

HOLLANDER CAFETERIA HAM AND LIMAS

1 pound dry lima beans

2 quarts water

1 tablespoon minced onion

2 1/2 cups diced ham

Salt

White pepper

Pick through lima beans to remove dirt and pebbles. Rinse beans in cold water. Cover beans with water. Add onion and bring to boil. Slowly simmer beans 2 hours.

Add ham and season to taste with salt and white pepper. Cook until beans are tender, adding more water if necessary. Makes 6 servings.

Each serving contains about:

340 calories; 807 mg sodium; 22 mg cholesterol; 5 grams fat; 48 grams carbohydrates; 27 grams protein; 4.80 grams fiber.

Note : Beans may be soaked overnight to shorten cooking time, but they will break apart and not be as attractive.

DEAR SOS: I used to have a recipe for Fresh Peach Cobbler with a flaky top and bottom crust. Everyone raved about it but now I can’t find the recipe. Can you help?

--C. S.

DEAR C. S.: Here’s a recipe with a top crust only, but there is no reason why you can’t fit a circle of dough in the bottom of the pan, then add peach filling and top dough. You can also partially bake the bottom crust before adding the filling and top dough to avoid as much sogginess as possible.

FRESH PEACH COBBLER

5 cups sliced peaches

1 1/2 cups water

1 1/2 cups sugar

3 tablespoons quick-cooking tapioca

3/4 teaspoon salt

1 1/3 cups flour

2 teaspoons baking powder

1/2 cup shortening

1/2 cup milk

2 tablespoons butter or margarine

Powdered sugar

Combine peaches, water, 1 1/4 cups sugar, tapioca and 1/4 teaspoon salt in saucepan. Let stand 5 minutes, then bring to boil over medium heat, stirring constantly. Remove from heat and turn into greased 9-inch-square pan or 2-quart baking dish.

Mix flour, baking powder, remaining 1/4 cup sugar and remaining 1/2 teaspoon salt in bowl. Cut in shortening. Gradually add milk, stirring until soft dough is formed. Knead on floured board 30 seconds. Roll or pat out to fit top of baking dish. Cut several slits near center of dough. Dot peach mixture with butter, then place dough on top, opening slits.

Bake at 425 degrees 20 minutes. Sprinkle with powdered sugar and serve warm with prepared dessert topping, if desired. Makes 9 servings.

Each serving contains about:

371 calories; 324 mg sodium; 8 mg cholesterol; 14 grams fat; 60 grams carbohydrates; 3 grams protein; 0.66 gram fiber.

DEAR SOS: I would appreciate a recipe for marinated carrots.

--MRS. A. L. D.

DEAR MRS. A. L. D.: Certainly.

LIME-MARINATED CARROTS

1/3 cup olive oil

1/4 cup pitted green olives, sliced

1/4 cup chopped red onion

1/4 cup chopped parsley

3 tablespoons lime juice

1/8 teaspoon black pepper

1/8 teaspoon sugar

2 pounds carrots, cut in 2-inch sticks, cooked and drained

Lime wedges, optional

Combine olive oil, olives, onion, parsley, lime juice, pepper and sugar in bowl. Mix well. Pour over carrots in separate bowl. Let stand at least 2 hours to blend flavors. Serve with lime wedges. Makes 6 servings.

Each serving contains about:

183 calories; 86 mg sodium; 0 cholesterol; 12 grams fat; 17 grams carbohydrates; 2 grams protein; 1.62 grams fiber.