| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
cn |
Joan of Arc Buttered Lima Beans (or butter beans) |
| 2 |
cn |
Campbells Tomato Soup |
| 1/2 |
c |
Mrs. Butterworth's Maple Syrup |
| 1 |
ts |
Dry mustard |
| 1/2 |
c |
Firmly packed brown sugar |
| 1 |
md |
Onion, sliced thin (I always use more – we like onions) |
| 1 |
lb |
Bacon, thick sliced |
INSTRUCTIONS
(the short version from Helen Falcon, my Mom-in-law)
Mix soup, brown sugar, mustard, and syrup well. Set aside. Drain beans in
strainer. Place a layer of beans, bacon and onion slices in large baking
dish. Repeat layers, ending with bacon. Pour in soup mixture and gently
spoon along sides of dish to let liquid flow to the bottom. Bake, covered,
in 350 degree oven for about 3 hours. Can be made ahead for better flavor
and reheated.
Posted to EAT-L Digest 20 Jan 97 by "Raymond F. Falcon"
<rfalcon@MAILER.FSU.EDU> on Jan 21, 1997.
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