2 c. flour
2 tbsp. Crisco
Salt (optional)
Ham butt or bones
2 c. limas
2 c. corn

Cook lima beans and corn with the ham. Simmer until beans are tender. Raise heat until juice is boiling hard. Drop dumplings into pan, one at a time. Cook approximately 20 minutes.

Dumplings: Blend the Crisco with the flour, using pastry blender, or use 2 knives. Add 2 tablespoons very cold water. Mix until ball forms.