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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 (20 ounce) can baby lima beans, drained and rinsed (you're looking for two cups) |
1 cup corn, cooked |
1/2 teaspoon salt |
pepper, to taste |
1/2 cup cream |
2 tablespoons butter |
1 tablespoon flour |
Directions:
1. Combine the beans and corn.
2. Add the seasonings and cream; heat.
3. Mix the butter and flour to a paste; add to vegetables.
4. Simmer about five minutes.
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