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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Succotash (from USA Weekend) Recipe

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This recipe for Creamy Succotash (from USA Weekend) is from Favorite American Recipes, 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:  
4 slices bacon, diced
1 medium onion, cut into medium dice
1 (10-oz.) package frozen lima beans
1 (10-oz.) package frozen sweet corn
1/2 c. heavy cream
1 1/2 tsp. fresh thyme leaves, minced
2 tsp. snipped fresh chives or green onion tops
Salt and pepper to taste
Directions:
Directions:
1) Fry bacon over medium-high heat in a Dutch oven until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2) Pour off all but 2 tbsp. of the bacon drippings. Add onions; saute until tender, about 5 minutes. Add lima beans, 1/2 c. water, salt and pepper, and bring to a boil. Reduce heat and simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer, and warm until vegetables are fully cooked, about 5 minutes longer.
3) Stir bacon and chives into warm succotash. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This recipe doubles easily and is a great Thanksgiving side dish.

 

 

 

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