FoodReference.com Logo

FoodReference.com   (Since 1999)
 

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Culinary Schools       Gourmet Tours       Food Festivals

 You are here > Home > Recipes >

 

 

CULINARY SCHOOLS & COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

 

SUCCOTASH WITH CREAM

The Food Journal of Lewis & Clark : Recipes for an Expedition
by Mary Gunderson


Narragansett, Huron, and many other tribal people who grew corn had been eating mixed corn and beans long before the first recorded mention of succotash in a New England August 1751 diary entry. The word succotash is said to come from a Narragansett word, msiquatash. The dish remains popular among the Narragansett of Rhode Island.
This is one of many versions of succotash found across the United States, one that settlers around St. Louis may have made.

Makes 6 to 8 servings.


2 cups whole kernel corn, fresh or frozen
2 cups cooked lima beans, fresh or frozen
3 to 4 tablespoons half- and -half
1/4 to 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Combine the corn and beans in a medium saucepan. Add about 1/2 cup water.

Bring to a boil. Reduce the heat to low.

Simmer for about 10 minutes, allowing the water to evaporate.

With a slotted spoon, drain and remove the vegetables to a serving dish.

Pour the half-and-half over the top and sprinkle with salt and pepper.

Toss together lightly.

Serve immediately.
 

 

                    RELATED RECIPES

MIXED VEGETABLES       Sweet & Sour Vegetable Stir Fry       Almond Vegetable Stir Fry       Baby Carrots & Brussels Sprouts       Broiled Mixed Vegetables       Chinese Vegetables a la Florida       Citrus Vegetables       Crunchy Stir Fry       5 Minute Bean & Vegetable Saute       Green Vegetables, Sesame & Ginger       Greens, Crunchy Greens       Greens, Sauteed Greens       Greens, Sauteed with Peppers      Greens, Seared       Greens, Skillet Summer Greens       Grilled Summer Vegetables       Grilled Vegetables, Exotic Style       Herb Roasted Vegetables       Herb Seasoned Vegetable Medley       Herb Steamed Vegetables      Limas and Spinach       Maple Glazed Vegetables       Mexican Vegetable Saute       Mixed Veges with Peanut Sauce 1       Mixed Veges with Peanut Sauce 2       Nonsuch Poele       Roasted Beans, Greens & Squash       Roasted Mushrooms & Vegetables       Roasted Radishes & Roots       Roasted Vegetables       Sautéed Vegetables       Spring Vegetable Saute       Succotash, Autumn Vegetable       Succotash, Barley 'Succotash'       Succotash with Cream       Succotash, Fava Bean, White Corn       Succotash, Harvest Succotash       Succotash w/Hominy & Black Beans       Succotash, Pintos & Corn Medley       Summer Succotash       Succotash, Sweet Corn Succotash       Vegetable & Avocado Sauté       Vegetable Delight       Zucchini with Chopped Tomatoes

 

Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

 

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2013 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.
 

 

 

 

 

 

 

 

 

Popular Pages

 Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals