Succotash Recipe
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Ingredients: |
Ingredients: 2 c green corn or 1 c dried corn
2 c fresh Lima, string, or butter beans or 1 c dried Lima beans
Salt and pepper
1 c milk
4 tbs butter
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Directions: |
Directions:If fresh vegetables are used, cut the corn from the cob. Cover the beans with the least possible amount of boiling water to prevent scorching, and cook until tender. Drain off the water, add the corn and the milk and cook slowly until the corn is tender. Add the butter and other seasonings.
When dried corn and beans are used, soak both separately overnight. In the morning, cover the bans with fresh water, and boil them very gently until tender. Do not drain the water from the corn, but reduce heat so it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover. cook slowly until tender and drain off water to save for soup. Add the milk and seasoning. |
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Number Of
Servings:4 |
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Preparation
Time:Varies |
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Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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