purchased from the Early Estate in Corpus Christi, Texas. Dated 1947
2 cups freshly corn 2 cups fresh lima beans 2 tablespoons olive oil 3/4 cup heavy whipping cream 1/2 cup red bell peppers 1 teaspoon salt 2 teaspoons freshly ground black pepper 1/4 teaspoon cayenne pepper 1/8 cup grated parmesan cheese
Combine all the ingredients in a large saucepan. Cook and stir over medium heat until the vegetables are hot. Sprinkle with parmesan cheese prior to serving.
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