Succotash Slaw

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This recipe like other recipes written on pieces of old paper were found after Miss Mildred’s death. It has been modified, but remains the same. Succotash, an old Indian dish, was prepared and eaten in the South during the Great Recession.

succotash

1       10 oz. Frozen Yellow Corn

1       10 oz. Frozen Green Lima Beans

8 Cups shredded cabbage with Carrots

4 Slices Turkey Bacon Cooked and crumbled (Bacon)

½ Cup sliced radish

1 ½ Cup Coleslaw Dressing

Cook Corn and lima beans according to package

Drain and Cool

Mix corn and beans with other ingredients and chill.

Serve with fish of your choice. The above was served with baked tilapia. Enjoy, Miss Patsy.

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“Miss Patsy,” is the eldest of four children, all born in a country house built before 1900. She was taught to cook at an early age by her mother, Miss Mildred Ross.  It was and still is a sign of respect in certain pockets of Kershaw county to refer to locals by their name with Miss or Mr. preceding the first name. Simple home cooking was the rule of the day, and nothing was thrown away.  A cook book was hardly followed and recipes were shared using terms like “use a pinch of this, pinch of that,” and “add to taste.”  Miss Patsy is pretty darn good cook—so Professor Ron married her 41 years ago. PLEASE NOTE: Opinions expressed do not necessarily represent Jungle Taming's opinions.