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Baked Lima Beans in Sour Cream
| Wash beans
and soak in water in a bowl overnight. Drain. Put in a saucepan. Cover
with water and cook approx. 40 minutes until tender. Drain and rinse. In
a small bowl mix remaining ingredients until well blended. Add to the
beans. Pour into a buttered 2-quart baking dish. Bake in a preheated
350° F oven. for 1 hour.
lb. dried lima beans
1 qt. water
3 t. salt
1/4 lb. or 1/2 c. butter, melted
3/4 c. light brown sugar
1 T. dry mustard
1 T. molasses
1 c. sour cream
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The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
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