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DRIED LIMA BEANS, BAKED

(Vegetables) - (The International Jewish Cook Book)







Wash one pound of dried Lima beans, let soak overnight. Drain, add fresh
water, bring quickly to the boiling point, then let simmer until
tender. Add salt and paprika. Heat two tablespoons of poultry or beef
fat in a spider, add two tablespoons of flour, when brown add one cup of
bean liquid, and the beans. Let simmer and bake in casserole one-half
hour. Reserve the bean broth and add more if necessary.











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