 |
 |
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
Succotash |
|
||
|
||||
|
|
|
||
|
||||
|
|
Articles / TULARC / Food / 20th Century Appetizer Recipes 2 / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
Succotash |
|
||
|
||||
|
|
|
||
|
||||
|
|
|
|
||
|
||
|
|
|
|
||
|
|
||
|
||
|
|
|
|
||
|
||
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
20 oz Frozen Fordhook lima beans, thawed
20 oz Frozen whole kernel corn, thawed
1/3 c Chopped canned pimiento
2 t Salt
1/2 t Sugar
1/4 t Pepper
6 T Butter or margarine
1/2 c Light cream
1. Place lima beans and corn in a large, heat-resistant, non- metallic bowl.
2. Heat, covered, in Microwave Oven 12 minutes or until vege-tables are hot.
3. Add remaining ingredients and stir to combine. Heat, un-covered, in
Microwave Oven 4 minutes or until heated through.
Continue to:
Related Recipes:
Appetizers, food, recipes, cooking, cookbook, preparation, ingredients, advice, nutrition
|
|
|
|
 |
|