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Tuesday, July 31, 2012

creamed succotash


You've heard of creamed corn...you've heard of succotash...but have you heard of creamed succotash?

My husband just loves succotash.  I think he likes the name more than the actual dish, but his love of it means that we eat it quite a bit.  I got a little bored with traditional canned succotash the other day, so I decided to make it with a twist. :)


I started by sauteing some diced onion in butter.


Then, I added a cup of frozen lima beans and a cup of frozen corn.


Immediately put the lid on the skillet and let it cook over medium heat for about 5 minutes or until tender.


Meanwhile, mix together cornstarch, milk, water, and salt and pepper.  Just a side note...make sure you grab the cornstarch and not the baking powder (otherwise, strange things will happen!). :)


Stir the milk mixture into the cooked corn and lima beans.  Cook and stir over medium heat until the sauce has thickened.  Serve immediately!


Creamed Succotash
1/4 cup chopped onion
2 T. butter
8 oz. frozen corn
8 oz. frozen lima beans
1 T. cornstarch
1/2 cup milk
1/4 cup water
1/4-1/2 t. each salt and pepper

Saute onions in butter about 2-3 minutes, or until tender.  Stir in corn and beans; cover and cook about 5 minutes until heated.  In a small bowl, whisk together remaining ingredients.  Stir into corn and beans, and bring to a boil.  Cook, uncovered, for about 2 minutes or until thickened.  Serves 6.

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