Southern-Style Baby Lima Beans

I've never been 100% happy about how I cook lima beans, but these were really good and easy. Try for yourself!

2 cups water

1 chicken bouillon cube or 1 tsp. chicken bouillon granules

1/2 TBS. margarine

1 lb. frozen baby lima beans

1/4 tsp. ground black pepper

Place water, bouillon, and margarine in 2-quart pot with lid. Cover, place over high heat, and bring the liquid to a boil. Remove the lid, and add the frozen lima beans. Recover and bring back to a boil (about 5 minutes).

Uncover the pot, reduce the heat to medium-high, and maintain a moderate boil for 20 minutes until the beans are tender and most of the liquid has evaporated. Stir frequently. Do not let the water completely cook out or the beans will burn. Season with black pepper and serve.

Makes 6 1/2-cup servings.

Hot Dog Mummies

A Clark family Halloween tradition!

8 refrigerator breadsticks

8 hot dogs

yellow mustard

Separate breadsticks and cut in half lengthwise. Wrap two lengths around each hot dog, leaving a space for the face.

Bake at 350 degrees for 15 to 18 minutes or until the breadstick wrapping is golden brown.

Remove from oven and allow to cool for 5 minutes. Add yellow mustard eyes just before serving. Makes 8 mummies.

Potato Skin Ghosts

A Clark family Halloween tradition. These potatoes are really tasty and fun for the kids!

washed, unpeeled potatoes (depending on size of potato, expect about 3 ghosts per potato)

olive or vegetable oil

seasoned salt

onion powder

garlic salt

sour cream

scallions or lives to decorate

Cut each potato into 1/2-inch slabs. Cut rounded tip off one end to create ghost shape.

Grease a baking sheet and lay potatoes on it. Brush top of each slab with oil and sprinkle with seasoned salt, onion powder, and garlic salt.

Bake at 400 degrees for 30 minutes or until a fork inserts easily into potato.

Remove potatoes from oven and cool 10 minutes. Frost with sour cream and add sliced scallions or sliced olives for eyes and/or a mouth.