INDIANA SUCCOTASH
- 1 & 1/2 pounds of green beans
- 1 & 1/2 cups of green onions, chopped
- Two 17 oz cans whole kernel corn, drained
- 1 tablespoon of sugar
- 1 & 1/2 teaspoons of salt
- 6 tablespoons of butter
- 3/4 teaspoon of paprika
- 3/4 teaspoon of celery salt
COOKING INSTRUCTIONS:
Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for about 10 minutes.
- 1 & 1/2 pounds of green beans
- 1 & 1/2 cups of green onions, chopped
- Two 17 oz cans whole kernel corn, drained
- 1 tablespoon of sugar
- 1 & 1/2 teaspoons of salt
- 6 tablespoons of butter
- 3/4 teaspoon of paprika
- 3/4 teaspoon of celery salt
COOKING INSTRUCTIONS:
Cut beans in rounds the size of corn; cook with 1/2 teaspoon salt about 15 minutes or until tender, drain. Saute green onions in butter until transparent (do not brown). Add corn, 1 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for about 10 minutes.
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