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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.

Serves 4-6

1 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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Betty 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.

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