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Thread: Succotashish

  1. #1
    Cheryl Guest

    Default Succotashish

    I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    then simmered them for 45 minutes. Nuked some peas and corn to just barely
    hot, then poured all into a saucepan and added a pat of butter, some low fat
    cheddar and a few splashes of chicken stock and cooked until everything was
    mixed. What a filling dinner!

    --
    Cheryl


  2. #2
    cybercat Guest

    Default Re: Succotashish


    "Cheryl" <jlhsha[email protected]> wrote in message
    news:ZPCtl.105873$[email protected]..
    >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    >then simmered them for 45 minutes. Nuked some peas and corn to just barely
    >hot, then poured all into a saucepan and added a pat of butter, some low
    >fat cheddar and a few splashes of chicken stock and cooked until everything
    >was mixed. What a filling dinner!
    >


    From the title I wondered if you rolled it up and smoked it!



  3. #3
    Cheryl Guest

    Default Re: Succotashish


    "cybercat" <[email protected]> wrote in message
    news:gp6tu9$li0$[email protected]..
    >
    > "Cheryl" <[email protected]> wrote in message
    > news:ZPCtl.105873$[email protected]..
    >>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    >>then simmered them for 45 minutes. Nuked some peas and corn to just
    >>barely hot, then poured all into a saucepan and added a pat of butter,
    >>some low fat cheddar and a few splashes of chicken stock and cooked until
    >>everything was mixed. What a filling dinner!
    >>

    >
    > From the title I wondered if you rolled it up and smoked it!
    >

    LOL


  4. #4
    Chemo the Clown Guest

    Default Re: Succotashish

    On Mar 10, 4:43*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    > "Cheryl" <jlhsha...@NOSPAMhotmail.com> wrote in message
    >
    > news:ZPCtl.105873$[email protected]..
    >
    > >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    > >then simmered them for 45 minutes. *Nuked some peas and corn to just barely
    > >hot, then poured all into a saucepan and added a pat of butter, some low
    > >fat cheddar and a few splashes of chicken stock and cooked until everything
    > >was mixed. *What a filling dinner!

    >
    > From the title I wondered if you rolled it up and smoked it!


    I was thinking the same thing.

  5. #5
    sf Guest

    Default Re: Succotashish

    On Tue, 10 Mar 2009 19:36:20 -0400, "Cheryl"
    <[email protected]> wrote:

    >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    >then simmered them for 45 minutes. Nuked some peas and corn to just barely
    >hot, then poured all into a saucepan and added a pat of butter, some low fat
    >cheddar and a few splashes of chicken stock and cooked until everything was
    >mixed. What a filling dinner!


    Glad to hear it all turned out great! You give us all hope. I would
    have used canned limas and frozen everything else this time of
    year.... cheese and chicken stock would not have been considered.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  6. #6
    sf Guest

    Default Re: Succotashish

    On Tue, 10 Mar 2009 17:20:14 -0700 (PDT), Chemo the Clown
    <[email protected]> wrote:

    >On Mar 10, 4:43*pm, "cybercat" <cyberpu...@yahoo.com> wrote:
    >> "Cheryl" <jlhsha...@NOSPAMhotmail.com> wrote in message
    >>
    >> news:ZPCtl.105873$[email protected]..
    >>
    >> >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    >> >then simmered them for 45 minutes. *Nuked some peas and corn to just barely
    >> >hot, then poured all into a saucepan and added a pat of butter, some low
    >> >fat cheddar and a few splashes of chicken stock and cooked until everything
    >> >was mixed. *What a filling dinner!

    >>
    >> From the title I wondered if you rolled it up and smoked it!

    >
    >I was thinking the same thing.


    Cyber was joking... hope you are too. I don't know you that well.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  7. #7
    Wayne Boatwright Guest

    Default Re: Succotashish

    On Tue 10 Mar 2009 10:32:56p, sf told us...

    > On Tue, 10 Mar 2009 19:36:20 -0400, "Cheryl"
    > <[email protected]> wrote:
    >
    >>I presoaked some baby limas (using the 2 minute boil, 2 hour sit
    >>method), then simmered them for 45 minutes. Nuked some peas and corn to
    >>just barely hot, then poured all into a saucepan and added a pat of
    >>butter, some low fat cheddar and a few splashes of chicken stock and
    >>cooked until everything was mixed. What a filling dinner!

    >
    > Glad to hear it all turned out great! You give us all hope. I would
    > have used canned limas and frozen everything else this time of
    > year.... cheese and chicken stock would not have been considered.


    Interesting combination, and probably very tasty. I usually make a classic
    succotash with either fresh or frozen lima beans and corn, each cooked
    separately until just tender, then combined with some butter, heavy cream,
    and a light sprinkle of thyme, and cooked just long enough for the cream to
    thicken.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  8. #8
    sf Guest

    Default Re: Succotashish

    On Wed, 11 Mar 2009 05:47:02 GMT, Wayne Boatwright
    <[email protected]> wrote:

    >I usually make a classic
    >succotash with either fresh or frozen lima beans and corn, each cooked
    >separately until just tender, then combined with some butter, heavy cream,
    >and a light sprinkle of thyme, and cooked just long enough for the cream to
    >thicken.


    Are you sure you're on a heart friendly diet??? LOL


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  9. #9
    cshenk Guest

    Default Re: Succotashish

    "Cheryl" wrote

    >I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    >then simmered them for 45 minutes. Nuked some peas and corn to just barely
    >hot, then poured all into a saucepan and added a pat of butter, some low
    >fat cheddar and a few splashes of chicken stock and cooked until everything
    >was mixed. What a filling dinner!


    Sounds good! Not 'classic' to my area but not bad at all!

    I have a friend who lives in YellowKnife (Northern Canada) and he's
    mentioned making something a bit like that before.

    If you think about it next time, try using some stock for some of the
    'butter beans' (dried limas are called that here) when boiling them.



  10. #10
    Cheryl Guest

    Default Re: Succotashish


    "sf" <[email protected]> wrote in message
    news:[email protected]..
    > On Tue, 10 Mar 2009 19:36:20 -0400, "Cheryl"
    > <[email protected]> wrote:
    >
    >>I presoaked some baby limas (using the 2 minute boil, 2 hour sit method),
    >>then simmered them for 45 minutes. Nuked some peas and corn to just
    >>barely
    >>hot, then poured all into a saucepan and added a pat of butter, some low
    >>fat
    >>cheddar and a few splashes of chicken stock and cooked until everything
    >>was
    >>mixed. What a filling dinner!

    >
    > Glad to hear it all turned out great! You give us all hope. I would
    > have used canned limas and frozen everything else this time of
    > year.... cheese and chicken stock would not have been considered.
    >


    I had to make it palatable for my taste to get past the dried beans. I'm
    still trying to like them.


  11. #11
    Wayne Boatwright Guest

    Default Re: Succotashish

    On Tue 10 Mar 2009 11:23:04p, sf told us...

    > On Wed, 11 Mar 2009 05:47:02 GMT, Wayne Boatwright
    > <[email protected]> wrote:
    >
    >>I usually make a classic
    >>succotash with either fresh or frozen lima beans and corn, each cooked
    >>separately until just tender, then combined with some butter, heavy cream,
    >>and a light sprinkle of thyme, and cooked just long enough for the cream to
    >> thicken.

    >
    > Are you sure you're on a heart friendly diet??? LOL
    >
    >


    I didn't say I make this on a daily basis. :-) Probably a couple of times a
    year, tops.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

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