A pilgrimage to resource efficiency 

Dried Lima Beans and Carrots

1 cup Dried Green Lima Beans
1 medium-sized Onion
6 new Carrots
1 cup of Milk
2 tablespoons Butter
1 tablespoon Flour
1 teaspoon Salt
Pepper to taste
4 slices of Bacon browned but not crisp

Cook beans until tender but not broken. Add carrots scraped and cut fine. Add peeled onion, also cut fine. Cook uncovered for 20 minutes, letting water cook away. Put into a well-buttered baking dish and then pour over a sauce made of butter, flour and milk. Lay strips of bacon over the top. Bake in hot oven 15 minutes. Bacon should crisp. Serve from baking dish. This is a delicious and satisfying main dish.

Notes from Nellie: 1/2 pint shredded carrots, 3 tablespoons dehydrated onion crumbs. X6 or X8 for Sunday.

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