From my Aunt Maggie’s Collection. Notation on card said it was a family favorite and served at many Sunday dinners. Dated 1942.



  1. Soak limas overnight in water.
  2. Drain and cover with fresh water.
  3. Add 1-teaspoon salt and cook 40 minutes.
  4. Drain and rinse under hot water.
  5. Place in medium casserole.
  6. Dot with butter.
  7. Mix brown sugar, dry mustard and remaining salt together and sprinkle over beans.
  8. Stir in molasses.
  9. Cover with sour cream.
  10. Mix lightly and bake at 350 for 1 hour.

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Cat's Recipes Y-Group

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