Essie Andrews, F.H.S.

• 1 (10 oz) package Fordhook® lima beans
• 1 (16 oz) can red kidney beans, drained
• 1 (16 oz) can pork and beans
• 1 envelope onion soup mix
• 3/4 cup chili sauce
• 1/4 cup molasses
• 1 tsp dry mustard
• Dash of Tabasco®
• 1 lb. frankfurters, cut on diagonal into 1/2 inch slices

About 1 hour and 10 minutes before serving: Preheat oven to 350°B. Cook lima beans as label directs, but do not add salt. Drain limas; combine in greased 2 1/2 quart deep casserole with kidney beans, pork and beans, soup mix, chili sauce, molasses, mustard, Tabasco®, and about three-fourths of frank slices. Line top edge of casserole with rest of frank slices.

Bake about 50 minutes, or until hot.

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