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Remember when Tweety-Bird would once again frustrate that silly black and white cat's attempts to have a canary dinner?  Ole Sylvester would sputter "Sufferin' succotash!!!"  

How many kids watch that cartoon and don't have a clue what succotash is?    This dish is from the Algonquin Indians, who lived roughly in southeastern Canada and the northeastern United States.  One of the staples of their diet was a dish of flat beans and corn.  This could be fresh or, in the winter, dried and reconstituted.  The European settlers quickly adopted it.  Try our quick and easy version.

Savory Succotash

2 cups frozen whole-kernel corn (Note #1)
1 tablespoon butter or margarine (Note #2)
1 small onion, chopped fine
1/4 red bell pepper, diced very fine
black pepper
1 can 14-oz to 16-oz cream style corn
1 can 14-oz to 16-oz baby lima beans, well drained

Place the frozen corn in a 2-quart covered casserole dish.  Add 1 cup of water.   Cover and microwave on high for 12 minutes.  Leave covered until ready to add the rest of the ingredients.

While corn is cooking, melt butter or margarine in a small skillet.  Add the onion and cook over medium heat until soft, stirring frequently.  Add red pepper and continue to sauté for another minute or two.

Drain the cooked corn, discarding the water.  Stir in the onion and red pepper, 1/4 to 1/2 teaspoon black pepper, the cream-style corn and the lima beans.  Mix well.   

Return to microwave and nuke until hot, about 4 minutes. This dish should be delicious without any extra salt other than that in the creamed corn and limas. 

If it will help the kids eat it, go ahead and call it "sufferin' succotash".  Enjoy!

Note #1: If you haven't any frozen corn on hand, you can use 1 16-oz can of whole kernel corn, drained. (It won't need cooking; skip this step.)   I believe the flavor is better with the frozen corn, however.

Note #2:  If you are following a very low-fat or low-cholesterol diet, you may use a little cooking spray instead, but the flavor will benefit from this small amount of butter or margarine.  We use a non-hydrogenated margarine.

The Sneaky Kitchen
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