My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, April 18, 2012


Succotash is one of my favorite vegetables year round. This is entirely acceptable made with canned,fresh, or frozen vegetables. Yes, even leftover vegetables. Succotash takes its name from the Narragansett word msickquatash, meaning "boiled kernels of corn".

4 servings
print recipe

1 cup cooked corn kernels
1 cup cooked lima beans or chopped green beans
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoons paprika
Chopped parsley or thyme to taste
I like a little freshly ground black pepper also

Combine in a medium saucepan over medium heat and cook, stirring occasionally, until heated through.


  1. hmmmm....never knew that was what it meant but it does sound native american! this would be good made with trader joe's roasted corn.

  2. I have never eaten anything like this, sounds soooo good.

  3. This sounds delicious. I love succotash but hubby doesn't like lima beans. I am going to make this anyway and something different for him. Thanks

  4. Simple and delish! A quick dish for a busy night. I too LOVE Lima Beans.

    PS I never thought of making the "crack" with unsalted saltines! What a great idea! Thanks very much!

  5. My daughter's teacher made this for a project and the class LOVED it. I was surprised! I have to admit that I don't like limas....yuck.


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