6 franks
2 tbsp. butter
1/2 c. and 1 tsp. cold water
2 (12 oz. each) pkg. frozen green limas with tomatoes
2 tsp. cornstarch

Slice franks diagonally in 1 inch lengths. Melt butter in skillet. Add franks, brown lightly. Remove franks add 1/2 cup water and limas and tomatoes to skillet. Cover, bring to full boil over medium heat. Then simmer over low heat 10-12 minutes until beans tender.

Mix remaining tablespoon of water with cornstarch; stir into skillet, add franks. Cook and stir until sauce thickens and franks reheat. Makes 4 servings.