04 January, 1997

Menu: Chicken Cacciatore

Dinner Party Menu
January 4, 1997
6:30 PM to 12:00 AM

Antipasto platter with assorted cured meats, round of cheddar cheese,
seedless red grapes, marinated mixed olives, Marinated Mushrooms
Corned Beef Cheese Log with focaccio and Triscuits
Shrimp Dip with Ruffles
1994 Sterling Vineyards - Cabernet (Napa Valley)

Chicken Cacciatore with vermicelli

Mixed greens salad 

Basket of artisan breads
(knot bread, garlic-cheese bread, and focaccio)

Riunite Blanco

Purchased Chocolate Cheesecake

Champagne (host gift)

Baked Limas with Sour Cream

Baked Limas with Sour Cream ingredients
Makes 6 to 8 servings
1-lb. dried lima beans
3 tsp salt (divided use)
1/2 cup margarine
3/4 cup brown sugar
1 Tbsp dry mustard
1 Tbsp molasses
1 cup sour cream

Advance preparation
Soak beans overnight in water.

Next morning, drain and cover with fresh water. Add 1 tsp salt and cook until tender, about thirty to forty-five (30 to 45) minutes.

Then, drain again and rinse under hot water.

Assemble casserole
Preheat oven to 350ºF.

Place lima beans in casserole and dot margarine on top.

In a medium bowl, combine brown sugar, dry mustard and remaining 2 tsp salt; stir well to evenly distribute the ingredients. Sprinkle over beans.

Stir in molasses.

Dollop the sour cream on top of the casserole and mix tenderly.

Bake and serve
Bake in preheated 350ºF oven for sixty (60) minutes. Serve warm.

Slightly adapts Daisy KingRecipes from Miss Daisy's (Nashville: Rutledge Hill Press, 1978), 60 and "Baked Lima Beans" in  River Road Recipes (Baton Rouge: The Junior League of Baton Rouge, Inc, 1959), 57.

lima beans

Page Last Updated 14 May 2015