Lima beans with pork hocks 2 lbs. smoked pork

Lima beans with pork hocks 2 lbs. smoked pork hocks 6 cups water 1 lb. dried lima beans 1 large onion, chopped 11/2 tsps. dry mustard 1 to 3 dried hot peppers 1 garlic clove, finely chopped Salt, pepper Heat pork hocks and water to boiling in Dutch oven. Reduce heat, cover and simmer 30 minutes. Add beans. Heat to boiling and boil 2 mjnutes. Add onion, mustard, hot peppers and garlic. Return to boiling, then reduce heat, cover and simmer until beans are tender, 1 to 1 1/4 hours. Add enough water, if necessary, to keep beans covered while simmering. Remove hocks; trim pork from bones and return to beans. Season to taste with salt and pepper. Makes 6 servings. Pineapple upside-down cake 1/4 cup butter or margarine 1 20-oz. can sliced pineapple in heavy syrup 2/3 cup packed brown sugar Maraschino cherries 1 1/4 cups all-purpose flour 1 cup granulated sugar 1 1/2 tsps. baking powder 1/2 tsp. salt 3/4 cup milk 1/3 cup shortening legg 1 tsp. vanilla Sweetened whipped cream Melt butter in 9 inch over-proof skillet or 9x9x2 inch baking pan in 350-degree oven. Drain pineapple, reserving 2 Tbsps. syrup. Stir syrup into butter in pan. Sprinkle evenly with brown sugar. Arrange pineapple slices in butter. Place a cherry in the center of each pineapple slice. Combine remaining ingredients, except whipped cream, and beat 30 seconds at low speed, scraping bowl constantly. Beat 3 minutes on high, scraping bowl occasionally. Pour evenly over pineapple slices. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Invert onto heat-proof platter. Leave skillet over cake a few minutes to allow pineapple and sugar syrup to settle into cake. Serve warm with whipped cream.