1/4 lb. sliced smoked turkey, cooked
1 c. lg. dried lima beans
2 qt. boiling water
1 bay leaf
2 sprigs celery leaves
5 sprigs parsley
1/3 c. sorghum molasses
1/4 c. firmly packed brown sugar
2 tsp. dry mustard
2 tsp. salt
1/8 tsp. pepper
1 med. onion, chopped
1/2 c. sherry wine

Rinse lima beans. Add to boiling water in large saucepan. Boil 2 minutes. Cover. Let stand 1 hour.

Tie together bay leaf, celery leaves and parsley. Add to lima beans. Boil 1 hour. Drain lima beans, reserving 1 1/2 cups liquid. Heat oven to 250 degrees.

Arrange drained lima beans and sliced turkey in layers in 2-quart baking dish with slices of pork on top.

Combine molasses, brown sugar, dry mustard, salt, pepper and onion with 1 1/2 cups liquid from lima beans. Pour over lima beans. Cover. Bake at 250 degrees for 2 1/2 hours. Remove cover. Pour sherry over lima beans. Bake 1 hour. 8 servings.