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".


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