1 lb. lima beans (lg.)
4 oz. Monterey cream cheese or Jack cheese
4 oz. can green chilis
1/2 c. dairy sour cream
Onion salt
Pepper
Oregano
Basil
Thyme

Wash large limas and cover with water, bring to boil, and boil for 2 minutes. Cover and let stand 1 hour, then cook until tender, drain while hot, saving the liquid.

Cut cheese into 4 or 5 strips and slip one strip inside each chili pepper. Spread half the beans in a generously buttered shallow baking dish, 6 x 10 x 2. Rub a pinch of oregano and basil or thyme between finger and sprinkle over beans. Season with onion salt and pepper to taste. Arrange cheese stuffed chilis over this layer, then spread remaining limas over top and sprinkle with more herbs. (If any chilis or trimming are left, snip them into bits and scatter all over.)

Gradually stir 1 cup of the beans' liquid into the sour cream, mixing until smooth. Pour over all and bake in oven at 350 degrees for 30 minutes until bubbling. Sprinkle with paprika and serve.