1 lb. dried lima beans
1 C. sour cream
3/4 C. butter
1 t. salt
3/4 C. brown sugar
1 T. dark molasses (optional)
1 T. dried mustard

Wash beans and soak for at least 1 hour. Cook in water to cover until tender - about 1 1/2 hours. Drain. Pour into 2 quart casserole or bean pot. Mix remaining ingredients. Pour over beans. Blend. Bake at 350 degrees for 1 hour.

6 medium-sized carrots
1 onion
4 large white potatoes
1 egg
4 large sweet potatoes
1/2 C. flour
1 t. baking powder
1/2 C. sugar
4 T. shortening
Salt and pepper

Dice carrots; cut sweet potatoes in good sized pieces; season with salt and pepper; add 1/2 cup sugar and boil in a covered kettle for about twenty minutes. Peel 4 large white potatoes, grate them, season with salt and pepper; add grated onion, flour, baking powder, egg, and shortening. Pour mixture into the center of carrots and sweet potatoes which have been put in a greased baking dish. Bake in medium hot (400°) oven for about two hours or until done.

1/4 lb. butter or oleo
1 can cream of mushroom soup
1/2 C. chopped onions
2 boxes frozen broccoli
2 ribs celery, chopped
1-4 oz. can mushrooms, chopped
1 C. bread crumbs
4 oz. grated cheese cheddar

Saute onion and celery in butter. Arrange broccoli on bottom of buttered 2 quart casserole. Mix bread crumbs and cheese, reserving 1 cup for topping. Mix remainder of bread crumbs with other ingredients. Pour over broccoli. Top with bread crumbs and dot with butter if you like. Bake 350 degree oven for 45 minutes.

(MEAT SUBSTITUTE)
1 cup chopped peanuts
1 cup cooked rice
1 cup tomato pulp
2 eggs
1 teaspoon salt, 1/2 teaspoon pepper
1 tablespoon chopped onion
Mix ingredients. Celery salt or sage may be added in
small quantity. Add bread crumbs if too moist to make into
loaf. Bake in moderate oven 30 minutes. This serves six
people.