Re: Wanted: fruit or veggie salad recipes
Posted: Fri Jan 01, 2021 8:32 am
I would like to try your succotash recipe. I am about as unSouthern as you can get being Canadian, but I love food from all over the world. I will just have to order some frozen Lima beans. I hope they’re available but if not I suppose I could use rinsed canned ones.littlemiss63 wrote: ↑Thu Apr 23, 2020 4:17 amYou can turn almost any veggie into a salad with this topping. A guy that I worked with took me and another girl home with him for lunch one day and his wife served this. You all may not like it but, I thought it was delicious. She served it over fresh butter beans from her garden.
Vegetable Sauce for Cooked or Raw Veggies - Mrs. Jessie Akers
2 grated hard-cooked eggs
1/2 wine vinegar
½ cup olive oil
1 cup Kraft mayonnaise
2 tbsp chopped green onion
2 ½ tsp yellow mustard
1/2 tsp salt
1/2 tsp garlic powder
Take the eggs and grate on a food grater or use a food processor. Keep some chunks in there. In a mixing bowl, put the remaining ingredients, mix well, now add the eggs. Refrigerate to meld the flavors together. When ready to serve spoon over hot vegetable or use as a dip for raw ones. You can use green beans, carrots, shoe peg corn, asparagus, just drain veggies good and pat with paper towel to prevent diluting marinade.
Gayle, us Southerns like Succotash and this is a recipe that I enjoy that I got from a Martha Stewart Magazine.This is a hearty Southern dish that can be served as an entree, alongside with fried chicken or pork chops.
Succotash - Serves 8
1/4 cup olive oil
3 tablespoons unsalted butter
2 cloves garlic, finely chopped
1 medium onion, cut into 1/4-inch dice
2 medium red bell peppers, seeded, de-veined, and cut into 1/4-inch dice
2 medium zucchini, seeded and cut into 1/4-inch dice
2 10-ounce packages frozen lima beans, rinsed under warm running water and drained
3 cups fresh or frozen corn kernels (4 ears)
Coarse salt and freshly ground pepper
1 tablespoon coarsely chopped fresh sage
1 tablespoon picked fresh thyme leaves
In a large skillet, heat oil and butter over medium-high heat. Add garlic and onion; cook until translucent, about 4 minutes. Add bell peppers, zucchini, lima beans, and corn. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in herbs, and serve.