1 (10 oz.) pkg. frozen lima beans
1/4 tsp. salt
1 tbsp. Crisco shortening or Crisco oil
1/4 c. finely chopped onion
1 lb. bulk turkey sausage
1/4 c. water
1/4 tsp. nutmeg
1/8 tsp. dried marjoram leaves
2 tbsp. cold water
1 tbsp. all-purpose flour
1/2 c. sliced pitted ripe olives
1 c. dairy sour cream
Toasted cornbread or French bread slices

Cook lima beans following package directions. Drain. Season with salt.

Heat Crisco shortening or Crisco oil in large skillet on medium heat. Add onion. Cook until crisp-tender, stirring occasionally. Separate sausage into small pieces. Add to skillet. Pour in 1/4 cup water. Bring to a boil. Cover. Simmer 15 minutes.

Drain off drippings. Stir in nutmeg and marjoram. Stir in a blend of 2 tablespoons cold water and flour. Cook and stir for 1 minute. Mix in lima beans and olives. Blend in sour cream, a small amount at a time. Heat thoroughly; do not boil. Serve at once with slices of cornbread. 4 to 6 servings.