1 pkg. frozen limas (10 oz.)
3 cans baked beans (16-17 oz.)
2 cans kidney beans (16-17 oz.)
1/4 c. brown sugar
2 tsp. salt
1/2 tsp. pepper
1 tsp. prepared mustard
2 lb. ground beef
1 tbsp. salt
1/2 tsp. pepper
1 sm. onion, minced
1/4 c. water
1 tbsp. shortening
1 c. catsup
1 tbsp. vinegar
1 tbsp. brown sugar
1 tbsp. butter
1 tsp. dry mustard
10 sm. cooked onions

Cook limas until tender, drain. In 4 quart casserole combine limas, baked and kidney beans with 1/4 cup brown sugar, 2 teaspoons salt, 1/4 teaspoon pepper and 1 teaspoon mustard; mix well. Bake 45 minutes at 400 degrees.

Meanwhile combine ground beef, salt, pepper and onion. Make into 16 balls. Brown in 1 tablespoon shortening. Remove meatballs. Add vinegar, 1 teaspoon dry mustard, 1 cup catsup, 1 tablespoon butter, water and 1 tablespoon brown sugar. Heat stirring until blended. Add meatballs. Simmer 20 minutes. Arrange meatballs and onions on the beans. Pour on sauce. Bake at 400 degrees for 15 minutes, until bubbly.