1 lb. dried lima beans
2 tsp. salt
3/4 c. butter
3/4 c. brown sugar
1 tbsp. dry mustard
1 tbsp. molasses
1 c. sour cream

Soak limas overnight. Next day, drain off water, cover with fresh water, add 1 teaspoon salt, cook until tender. Drain again, put into medium size casserole. Dab butter over hot beans. Mix brown sugar, dry mustard and salt in a bowl and sprinkle over beans. Stir in molasses and finally pour the sour cream over and mix tenderly. Bake at 350 degrees for 1 hour. Can be prepared ahead of time and baked in the oven 1 hour before serving. Serves 8.