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Betty's Lima Beans and Corn Succotash with Cream Cheese Sauce -- Thanksgiving

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Betty demonstrates how to make Lima Bean and Corn Succotash for the Thanksgiving table. This dish can be served in a variety of ways, using the Cream Cheese Sauce for Vegetables from the previous video.
Ingredients:
16 ounces frozen baby lima beans
16 ounces frozen whole kernel corn
Cream Cheese Sauce for Vegetables (Recipe available in Betty's Kitchen; you may want to double or triple it.)
Cook lima beans and corn separately. I placed each in a medium-sized bowl, covered them with plastic wrap, and microwaved them until done. I did each bowl on HIGH, starting with 1 minute and stirring, and ending with 30 seconds and stirring, using as many cycles as needed until vegetables were fork-tender. (You may boil and drain them separately, if you prefer.) Serve the cooked lima beans and cooked corn in two bowls, allowing diners to choose either or both vegetables, and then to choose whether to top vegetables with Cream Cheese Sauce. The Cream Cheese Sauce for Vegetables is wonderful and really makes this dish! I hope you love it! Love, --Betty ♥♥♥

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NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014
Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013
*Both can be ordered from www.Amazon.com or www.CreateSpace.com
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Betty's Website:  www.bettyskitchen.us
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Food
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