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Roasted Succotash Recipe

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This recipe for Roasted Succotash, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Goulding
Added: Friday, May 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup corn kernels
1/4 cup chopped red bell pepper
3/4 cup chopped onion
1/4 tsp. ground cumin
1/4 cup chopped yellow squash
1 T olive oil
2/5 cloves of garlic - minced
3/5 c. low-salt chicken broth
1/5 c. chopped fresh cilantro
salt for your taste - I don't use
1/4 tsp. pepper
1/4 tsp. hot sauce - I like more
1/5 package (10 ounce size) frozen baby lima beans-thawed

Directions:
Directions:
Place a large non-stick skillet over high heat until hot. Add first 4 ingredients. Saute until vegetables are slightly blackened.
Add squash, oil and garlic. Saute at med-high heat for 1 minute.
Add broth and remaining ingredients, cook 2+ minutes or until thoroughly heated-stirring frequently.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from cdkitchen

 

 

 

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