 |
 |
|
| E-mail this page to a friend | Tell me when this page is updated |
|
|
|
| E-mail this page to a friend | Tell me when this page is updated |
I didn't have potatoes, so I substituted rice. I didn't have paprika, so I used another spice. I didn't have tomato sauce, I used tomato paste; A whole can, not a half can -- I don't believe in waste. A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her -----I couldn't even eat it!
--Author Unknown
In Iroquois myth, they represented three inseparable sisters.
The corn grew straight and tall, the beans climbed the corn, and the squash plant trailed down the mounds and covered the ground with fruit.
2 cups fresh or frozen corn kernels
1 cup skim milk
1/2 cup non-fat powdered milk
1 tablespoon butter
1 clove garlic, minced
2 tablespoons finely chopped onion
1 teaspoon basil
1 teaspoon thyme
2 teaspoons black pepper
Salt to taste
marjoram, black pepper, and red pepper.
Bring to boil, cook 20 minutes or until squash is tender.
Puree in blender, adding cream cheese until smooth.
Return to pot and heat through. Do not allow to boil.
Serves 4.
2 14.5-ounce cans tomatoes 1 teaspoon lemon juice
3 tablespoons Worcestershire sauce 1 chopped onion
2 cans cream style corn 1 cup catsup
1 teaspoon garlic powder 2 cups cooked rice
Combine remaining ingredients & pour over meat mixture.
Cook 8 hours on low heat. Stir occasionally.
Serve over rice!!
Savory Succotash
(this is delicious hot or cold)
2 cups cooked lima beans (from dried or frozen)
Saute onions in butter. Add chicken broth, squash, water,
Brunswick Stew in a slow cooker
3 6 3/4-ounce cans chunk chicken 1 pound ground chuck
Brown ground chuck and onion until done. Drain well & pour into crock pot.