Curried Lima Beans
|Limas in the pod/Two packages, 10 ounce each, frozen large limas), cooked, drained||5 Pound, shelled (Use Fresh)|
|Finley chopped onion||2 Tablespoon|
|Butter||1⁄8 Pound, melted (1/4 Cup)|
|Curry powder||2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cracker crumbs||1⁄2 Cup (8 tbs), made from salted round butter crackers and mixed with butter|
|Melted butter||4 Tablespoon|
Turn limas into greased casserole (about 1 1/2 quarts).
Saute onions in melted butter just until limp.
Add flour and curry powder, stirring until smooth.
Gradually add milk; stir until thickened.
Pour sauce over beans; mix gently to coat beans.
Sprinkle buttered cracker crumbs over top of beans.
Bake, uncovered, in a hot oven (400°) for 15 minutes.
Makes 6 servings.