8 med. potatoes, peeled and cut into 1/2-inch cubes
8 slices bacon, cut into 1-inch lengths
2 large onions, finely chopped
1 (1 lb.) can lima beans
1 (1 lb.) can cream style corn
1 can cream of tomato soup
4 tbsp. (1/2 stick) butter
salt and pepper, to taste

Place potatoes in a large pot. Barely cover with water. Cover and simmer 6 minutes or until tender.

Fry bacon until half cooked, add onions and continue cooking until onions are soft and bacon is browned. Pour liquid off potatoes and save. Drain lima beans and add liquid to potato water. Add enough additional water to make 2 cups. Return liquid to potatoes along with all other ingredients. Cook over low heat for about 10 minutes, stirring occasionally.

Serves 8.

Submitted by: Deborah Vareo