1 package of frozen baby limas 1 package of frozen Fordhook limas 1 pound of mushrooms 1 onion, chopped 10 ribs celery, cut 1 tablespoon of sherry (opt.) 1/2 teaspoon of salt 1/2 cup of butter 1/2 cup of cream 2 tablespoons of flour 1/8 teaspoon of pepper
Cook beans until just tender. Sauté onion, and celery in butter. Add mushrooms and cook 1 minute longer. Stir in flour, salt and pepper and add cream. Cook to boiling. Add cooked beans and turn into buttered casserole. Bake until bubbly. Sherry can be stirred in before serving.
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