I hope you are having a fine Sunday afternoon! After church, I decided to finish a painting I was working on,"Autumn Mums". Here it is and I hope you like it. I am reminded of the beautiful mums my mother used to have in Kentucky! Here in Florida, Fall is sort of wishful thinking, at the moment. I am seeing mums in the garden center and will be putting some into my garden soon.
Now that I have finished painting, I thought it would be a good day to fix a Fall dish my mother liked to serve. She and my Dad were educated at Pine Mountain Settlement School in Harlan County, Kentucky. It was a boarding school with studies in many things besides books, as well as the best in "book education". Mother acquired many tasty recipes there that were staples at our house years later. One was "Lima Bean Salad" which HAD to be served with cinnamon rolls! Don't ask me why, but I will tell you that they compliment each other so well that I can't imagine one without the other!
To make Lima Bean Salad, you can either use canned green limas, or cook dried ones, draining all juice off. Add boiled and chopped egg, chopped onion, pickle relish, a little chopped green pepper, red, too if you want a little color, and stir in mayonnaise until moistened. Cover in fridge a few hours to let flavors blend. You can make cinnamon rolls your favorite way or an easy way, which is to dip canned biscuits in melted butter, then in sugar mixed with cinnamon. Be sure to poke some raisins into the dough. Serve as a meal in itself or add your favorite meat and perhaps a baked sweet potato. Lots of Yum appeal here! Try it. Making Lima Bean Salad is just like making potato salad, but use beans instead of potatoes. You'll be pleasantly surprised!