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1 tablespoon butter or margarine
1 small red or green bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1 10-ounce package frozen whole kernel corn
1 cup frozen baby lima beans
1/4 cup half and half
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
2. Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
wing it!
This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.
1 small red or green bell pepper, chopped (1/2 cup)
2 medium green onions, sliced (2 tablespoons)
1 10-ounce package frozen whole kernel corn
1 cup frozen baby lima beans
1/4 cup half and half
2 teaspoons chopped fresh or 1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1. Melt butter in 8-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender.
2. Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.
wing it!
This convenient succotash, made with frozen vegetables, can be made year-round, but in the summer months, it's even more delicious if you use fresh corn cut off the cob. Fresh corn on the cob is at its peak in summer.
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