"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baked Lima Beans Recipe

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This recipe for Baked Lima Beans, by , is from Nana Wertz Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, December 9, 2007


1 lb. dried lima beans (large)
or 2 cans of butter beans
3/4 C Karo (dark)
3/4 C Dark brown sugar
1/2 C catsup
6 bacon strips

Cover dried beans with 3 times as much water as beans and
soak overnight. Cook slowly in salted water for 1 to 2 hours
until soft - broth will be milky. Drain water and arrange in
sprayed casserole. OR Open the cans of beans and put in a
sprayed casserole. Add the Karo, brown sugar, and catsup.
Stir well. Place the onion in the center, whole. Cover the top
with the bacon strips.
Bake at 400 for 1-2 hours, or until brown, stirring




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