1 1/2 c. lg. dried Lima beans
1 qt. water
1 (1 lb.) meaty ham hock
1 tsp. salt
1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. melted butter
1 (8 3/4 oz.) can cream-style corn
2 c. milk
Salt and pepper to taste

Combine beans and water; bring to a boil and simmer 2 minutes. Remove from heat and let stand 1 hour. Add ham hock; cover and simmer 1 hour or until meat is tender. Add 1 teaspoon salt, and simmer 30 minutes.

Remove ham hock and slightly mash beans with potato masher. Remove meat from ham hock, shred. Saute onion and green pepper in butter until tender; add to Limas along with ham, corn and milk; heat thoroughly, but do not boil. Season to taste with salt and pepper. Yield: 4 to 6 servings.