PLYMOUTH SUCCOTASH
Sounds good , haven't tried this yet ~ but usually the old recipes are the best. Please let me know if you get a chance to try it ok?
Provided by Carol Junkins @CarolAJ
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Soak beans overnight. In the morning simmer until soft, and mash to a pulp. Place pork and corned beef in cold water to cover grdually bring to a slow boil; continue until tender, about 3 hours.
- Boil the chicken in another kettle until tender, 1 1/2 hours.
- Place the mashed beans and hulled corn in a kettle with some fat and liquor from the cooked meats. Simmer to the consistency of a thick soup. The beans should absorb the liquor, but not become too dry.
- Remove the meats to a warm platter to be served with the succotash.
- Mix the corned beef and chicken liquors and in this cook the turnip and potatoes cut in small pieces. Now add the hulled corn and beans to the cooked vegetables, and juices as for stew, and simmer a few minutes to blend the flavors. Serve the succotash in bowls and pass the meats to be added or to eaten on the side as desired.
- Now this recipe is very old printed in 1946! And no I don't know what (2nd cut rattle rand) means????
SUCCOTASH
Frozen or canned vegetables may be substituted for fresh ones.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
- Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
- Stir tomatoes into lima beans and add corn; cook 10 minutes more.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g
ORIGINAL PLYMOUTH SUCCOTASH
A traditional dish for Forefathers' Day akin to the famous Kentucky burgoo or Georgia Brunswick stew. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking time not included in preparation time
Provided by Molly53
Categories Stew
Time 5h15m
Yield 25 serving(s)
Number Of Ingredients 9
Steps:
- Drain the beans, cover with fresh water and cook until very tender.
- Mash and rub through a fine sieve (or whirl in food processor).
- While the beans are cooking, simmer the chicken, beef and pork in water until tender.
- Add bean puree and stir until all the fat from the top of the liquid is absorbed.
- Add potatoes, turnip and hominy.
- Stir well and serve hot.
- Do not let mixture boil after beans are added or the fat will separate again.
Nutrition Facts : Calories 710.4, Fat 44, SaturatedFat 14.4, Cholesterol 143.1, Sodium 1509.1, Carbohydrate 40.9, Fiber 11.6, Sugar 2, Protein 36.3
SUCCOTASH
A traditional dish for Forefathers' Day. Our great-grandmothers tell us that succotash as originally prepared by Squanto, the native American interpreter who taught the Puritan immigrants to make this hearty dish, contained chicken, corn, fresh pork, turnips, onion and potatoes, as well as beans and corn. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine the beans and corn.
- Add the seasonings and cream; heat.
- Mix the butter and flour to a paste; add to vegetables.
- Simmer about five minutes.
Nutrition Facts : Calories 245.6, Fat 10.8, SaturatedFat 6.4, Cholesterol 32.3, Sodium 283.9, Carbohydrate 30.6, Fiber 6.3, Sugar 1.2, Protein 8.6
PLYMOUTH SUCCOTASH STEW
Number Of Ingredients 9
Steps:
- In large kettle, simmer pork and corned beef in water for 2 hours or until tender. Add chicken pieces and 1 can of beans purée the other can of beans in blender or food processor and add to stew. Bring to boil and simmer for 30 minutes. Add potatoes, rutabagas, and hominy heat thoroughly. Skim fat from top and discard. Correct seasoning add salt and pepper if necessary.
Nutrition Facts : Nutritional Facts Serves
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