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1/2 lb. bacon
2 large onions, chopped
1 (16 oz.) can pork and beans,
1 (16 oz.) can red kidney
beans, drained
1 (17 oz.) can lima beans,
1/3 c. firmly packed brown
1/4 c. vinegar
1 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce

Cook bacon until crisp. Remove bacon, reserve drip-
pings. Saute onions in drippings until tender. Drain; crumble
bacon. Combine all ingredients. Stir until mixed. Spoon into
a lightly greased 2 quart casserole. Cover and bake at 350 degrees
for 45 minutes. Makes 8 to 10 servings.

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