On Saturday, January 31, 2015 at 9:27:46 PM UTC-5, Julie Bove wrote:
> > wrote in message
> ...
> > On Thursday, January 29, 2015 at 5:13:36 PM UTC-5,
> > wrote:
> >
> >>
> >> I found a pretty good recipe for limas in a Pennsylvania Dutch style
> >> paperback cookbook - maybe I'll find it later. It had tomatoes and
> >> onions, I think. One of the few dishes I would even cook for guests.
> >
> >
> > Found it. It's in a 48-page paperback, bound with staples - not sure if it
> > came from a regular bookstore, since there's no title on the spine! It
> > was published by Conestoga Crafts - maybe in 1982.
> >
> > Here's what the book looks like:
> >
> > https://www.google.com/search?q=%22p...oAg# imgdii=_
> >
> > And here's the recipe:
> >
> > 2 cups dried limas
> > 4 slices bacon or salt pork
> > 1 medium onion
> > 1 green pepper
> > 1 cup canned tomatoes
> > 2 tsps. salt
> > 1 tsp. mustard
> > 2 Tbs. brown sugar
> >
> > "Soak beans overnight. Drain, add 2 quarts of fresh water and boil until
> > tender. Pour beans into buttered casserole. Add minced pepper, onion,
> > tomatoes and seasoning and mix. Put bacon or salt pork on top and bake,
> > covered. Add water if necessary. Bake two hours at 325 F. Uncover for
> > the last 20 minutes."
> >
> >
> > As I said, it's yummy!
> >
> >
> > Lenona.
>
> That is the one and only way I will not eat lima beans. Not yummy at all in
> my book. They just call that baked beans in PA. It's a very common dish.


Believe me, I've made baked beans before and they did NOT taste the same.
(Neither do canned baked beans.) The lima dish tastes different, IMO,
because of the high percentage of extra vegetables and the relatively low
amount of sugar - I don't remember tasting the sugar at all.


Lenona.