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
nd cannellini beans to the succotash in the first pan.
acon and chives into warm succotash. This recipe doubles easily.
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.
Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain.
Saute green onions and red pepper in butter until transparent (do not brown).
Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans.
Simmer succotash, covered, for about 10 minutes.
Steam the corn and edamame as directed on package.
Place under cool water and rinse to cool; drain well.
Mix the corn and edamame with chopped vegetables and sprinkling of salt.
Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend.
Serve chilled.
Brown ground chuck.
Bring ground chuck, onion, succotash, cabbage and tomatoes to a boil; simmer 15 minutes.
Add macaroni and 1/2 to 1 quart of water.
Simmer until vegetables are tender. Season to taste.
erve, place a bed of succotash on a plate and top
eat to rewarm.
Transfer succotash to serving bowl, sprinkle with
Brown sirloin tips in oil 5 minutes.
Cut potatoes into chunks.
In a large pot, combine steak, tomatoes, okra, potatoes, succotash, onions, garlic powder, garlic salt, sugar, pepper and Worcestershire sauce.
Bring to a boil, reduce heat and simmer 30 to 45 minutes.
Makes 6 servings.