2 lbs. lean pork, cut in 1-inch pieces
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cooking fat or oil
1 1/2 c. water
2 c. sliced carrots
1/2 c. sifted all-purpose flour
1 1/2 c. sour cream
2 c. diced potatoes
1 tbsp. finely chopped onions
1 1/2 c. green lima beans
1/2 tbsp. salt

Sprinkle the pork with salt and pepper. Brown the meat in the fat or oil, add water, cover, and simmer until meat is tender. Cook carrots in a little water until almost tender. Combine flour and sour cream; beat until smooth. Combine with meat and broth, add the vegetables and salt, and blend well.

To serve immediately, bake covered at 375 degrees for 1 hour. Remove the cover and continue baking for about 30 minutes to brown the top.

To freeze, bake covered at 375 degrees for 1 hour. Then cool quickly, and pack in freezer containers, leaving head space. Seal and freeze immediately.

To prepare the frozen casserole for serving, bake uncovered at 400 degrees until the food is heated through, about 45 minutes for pints, 1 hour for quarts. Or, reheat in saucepan or double boiler, stirring as needed to prevent sticking.