News From Terre Haute, Indiana

March 25, 2012

Tried 'n' True: This succotash recipe doesn’t take long to make

Jackie Lindley
Special to the Tribune-Star

TERRE HAUTE — This recipe comes from a friend of mine, Vicki Volkers, who also goes to our church. She is such a lovely lady. She is always bringing recipes for diabetics. Gene went to school with her and her sister. I have always enjoyed succotash, but this recipe is different from mine. I have never put half and half or ham in mine. But this is really good. It doesn’t take long to fix this when you are always in a hurry like me. Thanks Vickie.



Succotash

2 cups frozen lima beans (cook according to package)

2 cups frozen corn

2 tablespoon butter

1⁄8 teaspoon salt

1⁄8 teaspoon pepper

1⁄4 cup half and half

1⁄4 cup finely chopped lean ham

• Cook beans according to package directions, drain and set aside.

• In a large pan heat butter until melted and foaming.

• Add corn, 1⁄8 teaspoon salt, and 1⁄8 teaspoon pepper, stirring to coat corn in butter.

• Cook for 1 to 2 minutes.

• Add beans, and cook for 1 minute more, do not overcook corn and beans.

• Add half and half and ham.

• Cook just until heated through and slightly reduced.



Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.