keep warm.
Make the succotash: remove the sausage from its
ooked beans and bacon. Cool succotash to room temperature and gently
SUCCOTASH: Preheat broiler. On a baking
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
acon and chives into warm succotash. This recipe doubles easily.
nd cannellini beans to the succotash in the first pan.
Saute onions and peppers with butter flavored vegetable oil. Remove from the skillet.
Saute chicken in the same skillet with oil. Remove after heating thoroughly.
Saute corn and squash in the same skillet with oil. Remove.
Fry okra in skillet until golden brown.
Add salt, pepper, and garlic powder.
When okra is done, begin adding all the ingredients back into the skillet until reheated to desired temperature.
low cooker as directed. Alternately, Succotash can be cooked overnight and
Mix broccoli, succotash and 2 quarts chicken stock in a large stockpot(about 7-8 quarts).
Season with salt, pepper, garlic powder and seasoning to taste.
Partially cover pot and bring to boil over medium heat.
Reduce heat to simmer for 15-20 minutes.
Puree with an immersion hand blender until slightly chunky.
or 5 minutes, or until succotash is heated through and the
In boiling water, cook the meat, celery, onion and garlic for 30 minutes.
Add the tomatoes, succotash and okra.
Add seasonings, salt and pepper to taste.
Simmer on a medium heat for 30 minutes more.
Peel and cut potatoes into large cubes; cook until tender.
Add the juice; simmer for another 15 to 20 minutes. (You can add the juice at the same time as the potatoes, if desired.)
Serve over steamed rice.
Cook succotash according to label directions, omitting salt. Drain.
Place in medium size bowl. Toss lightly with oil, vinegar, seasoned salt and pepper.
Chill.
Fill salad bowl with bite size pieces of salad greens; top with celery, onion, cheese and marinated vegetables.
Toss just before serving.
Makes 6 servings.
Bring to a boil in a large kettle the beef, bouillon, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat.
Cover and simmer 5 hours or until meat is very tender. Discard bay leaf. Add cabbage, potatoes and succotash. Cover and simmer 20 minutes or until potatoes are tender. Stir in tomatoes. Heat.
Makes about 3 1/2 quarts or 12 servings.
In a 3 1/2 to 4-quart or 5 to 6-quart crock-pot, stir together undrained tomatoes and tomato paste.
Add chicken, frozen succotash or okra, onion, bay leaf, salt, rosemary, pepper and cloves.
Stir in chicken broth.
Cover; cook on low for 10 to 12 hours or on high for 5 to 6 hours.
Remove bay leaf.
Makes about 6 servings.
Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.
Drain tuna.
Cook noodles just 5 minutes, drain.
Mix succotash, onion and salt into bowl.
Spoon half of the noodles into a buttered 2-quart baking dish; top with half each of tuna and vegetable mixture; repeat.
Sprinkle with bread crumbs; drizzle milk over all.
Bake until crumbs are golden brown.
Bake at 350\u00b0 for 30 minutes.
Yields 4 to 6 servings.