Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Frozen lima beans |
| 3 cans | (16-oz) baked beans |
| 2 cans | (16-oz) kidney beans |
| ¼ cup | Brown sugar |
| 1 small | Onion; minced |
| ¼ cup | Water |
| 1 tablespoon | Shortening |
| 1 cup | Catsup |
| 1 tablespoon | Brown sugar |
| 2 teaspoons | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Prepared mustard |
| 2 pounds | Ground beef |
| 1 tablespoon | Salt |
| ½ teaspoon | Pepper |
| 1 tablespoon | Vinegar |
| ½ teaspoon | Dry mustard |
| 1 tablespoon | Butter |
| 10 smalls | Cooked white onions |
Cook lima beans until tender; drain. In 4-quart casserole, combine all beans with ¼ cup brown sugar, 2 tsp salt, ¼ tsp pepper & prepared mustard. Bake at 400 for 45 minutes. Meanwhile, combine ground beef with 1 tsp salt, ½ tsp pepper, 1 minced onion & ¼ cup water. Shape into balls & brown in shortening. Remove from skillet; add catsup, vinegar, brown sugar, dry mustard & butter; heat & add meatballs; simmer 30 minutes.
Arrange meatballs & small onions on top of beans; spoon sauce on top. Bake at 400 for 15 minutes. Serves
10.
MRS GERARD (BETSY) HEIMER
MRS JAMES R (JAN) GLICK
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .