| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | American | Eat-lf mail, Ethnic, Low fat, Side dishes, Vegetables | 2 | Servings |
INGREDIENTS
| 1/3 | c | Nonfat Chicken Broth |
| 1 1/2 | c | Frozen corn, thawed |
| 1 1/2 | c | Frozen baby lima beans, thawed |
| 3 | tb | Jalapeno pepper jelly |
| 2 | Scallions, thinly sliced | |
| Salt, to taste |
INSTRUCTIONS
Warm stock in a medium nonstick skillet. Add the corn and beans and saute on high for 5 minutes. Reduce heat and add jelly; stir until jelly melts and coats vegetables. Add scallions and salt to taste. (2 servings) According to article: Nutritional information per serving: 235 calories; 9 grams protein; 52 grams carbohydrate; .6 grams fat; 2 percent of calories as fat; 6 grams fiber; 0.2 milligram cholesterol; 57 milligrams sodium. Hot Pepper Succotash is a spicy, quick version of an American staple that is simple to make and fun to eat. (Native) American American Indians made dishes from the corn and beans they grew side by side in their fields. When they harvested the patch, they cooked the vegetables together and called it succotash, their word for ``hodgepodge.'' It was really a meal in itself when made with ham or other meat as well as vegetables. Fresh vegetables were added in the summer and dried ones in the winter. Linda Gassenheimer is the author of the award-winning book ``Dinner in Minutes -- Memorable Meals for Busy Cooks'' (Chapters Publishers, Inc.) Posted Monday, April 1, 1997 at 1:59 PM PST. in the San Jose Mercury News. Copied with permission. NOTES : Cal 356.4, Fat 1.6g, Carb 78.2g, Fib 8.9g, Pro 13.9g, Sod 129mg, CFF 3.7%. Recipe by: Dinner in Minutes, Linda Gassenheimer Posted to Digest eat-lf.v097.n093 by Reggie Dwork <reggie@reggie.com> on Apr 07, 1997
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