| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 5 | Joan of Arc Buttered Lima | |
| Beans or butter beans | ||
| 2 | Campbells Tomato Soup | |
| 1/2 | c | Mrs. Butterworth's Maple |
| Syrup | ||
| 1 | t | Dry mustard |
| 1/2 | c | Firmly packed brown sugar |
| 1 | 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" <jtfalcon@embarqmail.com> on Jan 21, 1997.
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