(GUTD 13/32) Lima Beans with Sour Cream & Broccoli Rice Casserole

3 Comments

1. 

   lovely_day_48 2 months ago

   I love Peg’s handwriting! That is all.

2. 

   SalomeOttobourne74 2 months ago

   Those are some stylized T-crossings!

3. 

   icephoenix821 2 months ago

   *Image Transcription: Book Pages*

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   #Lima Beans with Sour Cream
   1 lb. Lima Beans (2½ C)
   2 qts. water
   2 Tsps. salt
   ½ C. butter or margarine
   ½ C. Brown sugar, packed
   1 Tb. dry mustard
   1 Tb. molasses
   1 C Thick sour cream

   Wash beans. Place in kettle with water, Simmer 2 min. Remove from heat. Soak 1 hr. add salt. Bring to boil + simmer 1 hr. Drain.

   Place in 1½ Qt Casserole. Dot with the butter. Mix together sugar, mustard, molasses and sour cream. Mix thoroughly with beans. Bake 350° 45 min.

   Serves 8 generously.

   Peg Marshal

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   #Broccoli-Rice Casserole
   2 c. booked rice
   2 frozen packages chopped broccoli (cooked)

   Sauté:

   ¼ c. chopped onion
   ½ c. chopped celery
   ¼ c. margarine

   Add:

   1 can water chestnuts, chopped
   1 can cream of chicken soup
   ½ c. milk and 8 oz. jar cheese whiz (room temp.)

   Pour into greased casserole. Bake @ 350° for 35-40 minutes. Serves 8.

   Myrna M. Vincent

   Kissin’ don’t last, Cookin’ do