Hello, All!

I know the current incarnation of succotash, especially in some
restaurants, is a mixture of lima beans and corn. Better recipes
include some salt pork or bacon. Has anyone any favorite
recipes?

The inclusion of salt pork has a ring of authenticity to me
since I believe the original Indian recipes used whatever was
available, even salmon, in a kind of stew. I have seen squash as
an ingredient and have heard corn meal sweetened with maple
syrup called succotash but that last sounds like an error.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Oh pshaw, on Fri 16 Nov 2007 08:58:59a, James Silverton meant to say...

> Hello, All!
>
> I know the current incarnation of succotash, especially in some
> restaurants, is a mixture of lima beans and corn. Better recipes
> include some salt pork or bacon. Has anyone any favorite
> recipes?
>
> The inclusion of salt pork has a ring of authenticity to me
> since I believe the original Indian recipes used whatever was
> available, even salmon, in a kind of stew. I have seen squash as
> an ingredient and have heard corn meal sweetened with maple
> syrup called succotash but that last sounds like an error.
>
> James Silverton
> Potomac, Maryland
>
> E-mail, with obvious alterations:
> not.jim.silverton.at.verizon.not
>
>

James,

Ray Spicer just posted his grandmother's recipe for succotash over in
rec.food.recipes. (I would use the heavy cream instead of the evaporated
milk.) Otherwise, this looks to be a pretty good recipe.

Gram's Succotash

>From the late 1890's

1 piece salt pork (1/4 lb)
1 can evaporated milk (this is a WWII farmers recipe)
6 -- 8 cups fresh corn (frozen okay)
1/2 can water
4 cups beans
(what ever fresh beans grew in the garden) (I use frozen lima beans if
fresh aren't available)

In a large, heavy skillet (or pot) dice salt pork and fry like bacon.
Take crisp pieces out of skillet and add corn and beans (if not fresh,
thaw first) and cook in rendered fat over medium low heat for 1/2 hour.
(NOTE: if using frozen, saute for only 5 minutes). Add milk and water
after corn and beans are cooked. Salt and pepper to taste. Simmer for 5
minutes more over low heat. Serve hot in bowls with home made white
bread & butter.

Remember this is an old recipe when fresh beans grew in many backyards.
The original recipe (as related by my Grandmother called for heavy cream
from the cow, just after milking. Also this was pared down as 6 to 8
times as much was made and canned. Before canning the family would sit
around the table and have a "feed".


--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

"Wayne Boatwright" > wrote in message
6.120...


> Oh pshaw, on Fri 16 Nov 2007 08:58:59a, James Silverton meant
> to say...
>
>> Hello, All!
>>
>> I know the current incarnation of succotash, especially in
>> some
>> restaurants, is a mixture of lima beans and corn. Better
>> recipes
>> include some salt pork or bacon. Has anyone any favorite
>> recipes?
>
> Ray Spicer just posted his grandmother's recipe for succotash
> over in
> rec.food.recipes. (I would use the heavy cream instead of the
> evaporated
> milk.) Otherwise, this looks to be a pretty good recipe.
>

Thanks for the pointer to the recipe but I don't get that I
"meant to say" what I did say! :-)



--
Jim Silverton
Potomac, Maryland

Oh pshaw, on Fri 16 Nov 2007 03:16:45p, James Silverton meant to say...

> "Wayne Boatwright" > wrote in message
> 6.120...
>
>
>> Oh pshaw, on Fri 16 Nov 2007 08:58:59a, James Silverton meant
>> to say...
>>
>>> Hello, All!
>>>
>>> I know the current incarnation of succotash, especially in some
>>> restaurants, is a mixture of lima beans and corn. Better recipes
>>> include some salt pork or bacon. Has anyone any favorite recipes?
>>
>> Ray Spicer just posted his grandmother's recipe for succotash
>> over in
>> rec.food.recipes. (I would use the heavy cream instead of the
>> evaporated milk.) Otherwise, this looks to be a pretty good recipe.
>>
>
> Thanks for the pointer to the recipe but I don't get that I
> "meant to say" what I did say! :-)
>
>
>

You're welcome. :-)

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

James Silverton wrote:
> Hello, All!
>
> I know the current incarnation of succotash, especially in some
> restaurants, is a mixture of lima beans and corn. Better recipes
> include some salt pork or bacon. Has anyone any favorite
> recipes?
>

What everyone else calls succotash I find puzzling. My mom calls a mash of
carrots and turnips succotash. Whatever you call it, it's disgusting!
Bring on the lima beans (love them, especially the big fat Fordhook limas).
Corn? Sure, roast it, or better yet, corn chowder. Just save me from
mashed carrots and turnips.

Jill

In article <77j%i.4$K_3.0@trnddc03>,
"James Silverton" > wrote:

> Hello, All!
>
> I know the current incarnation of succotash, especially in some
> restaurants, is a mixture of lima beans and corn. Better recipes
> include some salt pork or bacon. Has anyone any favorite
> recipes?
>
> The inclusion of salt pork has a ring of authenticity to me
> since I believe the original Indian recipes used whatever was
> available, even salmon, in a kind of stew. I have seen squash as
> an ingredient and have heard corn meal sweetened with maple
> syrup called succotash but that last sounds like an error.
>
Trader Joe's sells sacks of frozen soycotash, where edamame replaces the
lima beans. It also contains corn and red bell pepper. Pretty tasty.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Cindy Fuller wrote:
> Trader Joe's sells sacks of frozen soycotash, where edamame replaces the
> lima beans. It also contains corn and red bell pepper. Pretty tasty.
We'd put red bell pepper in ours, too, just for color. My family
succotash has the native American trinity -- corn, beans, and squash.
Some red pepper for color. Green jalapeno for heat, and more color.
Fried in bacon or chicken fat. We'd deglaze the pan with some wine and
cream, and use that for a minimal sauce.