| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
American |
Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Bacon slice |
| 1/2 |
c |
Chopped onion |
| 1 |
|
Clove garlic, minced |
| 4 |
c |
Chopped tomato |
| 2 1/2 |
c |
Fresh corn kernels |
| 2 |
c |
Sliced okra |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 3/4 |
ts |
Hot pepper sauce |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Cook bacon in a large saucepan over medium-high heat until crisp. Remove
bacon from pan; crumble and set aside. Add onion and garlic to bacon fat in
pan, and saute 5 minutes. Add tomato and the next 6 ingredients (tomato
through pepper), and stir well.
Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Yield: 6 cups (serving size: 1 cup).
Per serving: 168 Calories; 2g Fat (9% calories from fat); 6g Protein; 37g
Carbohydrate; 1mg Cholesterol; 123mg Sodium
Serving Ideas : Stir in crumbled bacon just before serving.
NOTES : While succotash for most Americans means a mixture of corn and lima
beans, for many African-Americans, it's a mixture of okra, corn, and
tomatoes. The dish turns up on tables from Dallas to Detroit, Natchez to
New York. It can be prepared in summer from fresh vegetables and in winter
from frozen or preserved ones.
Recipe by: Cooking Light, Jul/Aug 1995, page 111
Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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