Frankfurter and Lima Bean Casserole

I am going to be frank here-this recipe made me gag in a way that few recipes can do on just reading. (however the whole page with its creamed frankfurters, escalloped potatoes and frankfurters, and barbecued frankfurters was troubling) I don’t like lima beans-at all-I can eat a bite of them when prevailed upon at a great aunt’s home but it is tough. I also don’t like hot dogs in casseroles at all. In fact-my preferences for hot dogs are very narrow, always on a bun, and only happen one day every few years. But for all of you March menu fans-here you go. When you make it, you don’t need to invite me over-but invite someone else. It is sure to be the hit of any retro themed dinner party.

2 cups dried lima beans
2 tablespoons light molasses
2 tablespoons brown sugar
1 teaspoon salt
¼ lb. bacon
5 frankfurters about ½ lb.

Wash beans and soak overnight in cold water, then drain, cover with fresh water and simmer gently until tender, about 30 minutes. Drain, saving cooking water. Turn beans into buttered casserole. Combine molasses, brown sugar and salt and add enough of the cooking water to make 2 cups; pour over beans. Cover casserole and bake in a moderate oven (350° F.) 2 hours. Cover may be removed last 15 minutes of cooking to brown top. Just before beans are done, broil or pan-broil bacon until crisp, cook frankfurters (by dropping in actively boiling water, turn off heat, cover and let stand on back of stove 5 minutes) . Arrange drained frankfurters on top of beans and lay crisp bacon over frankfurters. Serve piping hot. 5 servings. The Modern Family Cookbook

Comments

  1. Well, actually, it sounds pretty good to me, but I don’t know about the creamed franks

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