| Succotash 1 1/2 pounds of baby lima beans, shelled
3 ears corn
1 tablespoon of butter or margarine
1/4 cup of heavy cream
Salt
pepper
In a 3 quart saucepan over medium heat, in 1 inch boiling, salted water, heat beans to boiling. Reduce the heat to low. Cover, simmer for 20 minutes or until the beans are tender. Drain, return the beans to saucepan. Meanwhile, with sharp knife, scrap pulp from cob. Stir in corn and butter into beans. Over low heat, cook 5 minutes. Stir in cream, heat through. Season with salt and pepper. Makes 4 cups, serves 6 |
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