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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Succotash Recipe

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This recipe for Succotash is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. olive oil
3 T. unsalted butter
2 cloves garlic, finely chopped
1 med. onion, cut into 1/4-inch dice
2 med. red bell peppers, seeded, deveined, and cut into 1/4-inch dices
2 med. zucchini, seeded and cut into 1/4-inch dices
2 10 oz. pkgs. frozen lima beans, rinsed under warm running water and drained
3 c. fresh or frozen corn kernels (4 ears)
coarse salt and freshly ground pepper
1 T. coarsely chopped fresh sage
1 T. picked fresh thyme leaves
Directions:
Directions:
In large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans and corn. Season with salt and pepper. Cook, stirring, until vegetables are tender, 10 minutes. Stir in herbs.

 

 

 

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