===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 08-03-93 (12:44)             Number: 368
From: DAPPY #10 @1618002*1         Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: Succotash: A Stew from th      Conf: (37) Home Cooki
---------------------------------------------------------------------------

Succotash is New England's earliest "stew from the stalk".  Here is the
recipe for a traditional-style succotash.

                                Succotash

1/2 cup uncooked dried white pea beans
3/4 cup dried sweet corn (whole kernals), or
       1 1/2 cups canned whole-kernal corn, well drained
2 tablespoons butter or margarine
3/4 cup cold milk
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon sugar

* Wash dried pea beans and dried corn seperately, by rinsing each well in a
  strainer.   Place each in a bowl with enough cold water to completely
  cover the contents, and let soak overnight.
* Next day, place each in a medium-size sucepan, add additional water to
  cover, bring to a boil, reduce heat, and simmer with lid on until tender.
  Dried corn will take 30 to 45 minutes; dried beans will take 1 hour or more.
  Drain well.
* In a medium-large saucepan, melt the butter.  Combine milk and flour until
  perfectly smooth.  Add to butter in saucepan and cook over medium-high heat,
  beating constantly with a wire whisk, until mixture is thickened.  Add salt,
  pepper, and sugar.  Add cooked corn and beans.  (If using canned corn, add
  it as is at this point in place of the prepared dried corn.)
* This is a "winter" succotash.  For a summer-type succotash, substitute 1 1/2
  cups cooked fresh or frozen lima beans.

  Serves 6.
  
  Via: 1618002*1 1616001*1 2*1 6160*1 1614017*1