Busy Mom forgets to thaw meat AND go grocery shopping! I used what I had on hand!

A.B.C.(ANOTHER BAD CREATION) 🎵🎶💃🎧🎶🎵

This recipe is a very old Native American recipe. Then it was made of corn, shelled beans, and bear grease. Now since the 1800's it's been made with corn and lima beans. Yes there are many variations tomatoes okra and so on have been added. Succotash was a staple during the depression era. Here is the one I grew up on.

Cajun Salmon w Saccotash. I’m not really a fish eater, but this salmon dish was taught to me by Gordon Ramsey I don’t think mine is as good as his but it’s I tried I started with taking the salmon and then bending it then giving it 3 slits so that I get a crispy skin and then making sure my pan is nice and hot before I put my oil then put my salmon in actually my first time to cook salmon so you can tell when it’s time to flip the color will change from pink to white then flip then I added some fresh thyme and garlic to base tarragon would work as well. For the succotash I used red onion, minced garlic, green, red bell peppers, corn, zucchini , yellow squash, cilantro and lemon juice. This how it come out

This recipe is very tasty and easy. Fresh or frozen corn can be used. It makes a great side dish, very colorful!

Several years ago our family was in Branson, MO and went to Silver Dollar City amusement park. This them park is based on old times in the Ozark Mountains. At one concession spot they featured succotash being made in this 8-10 ft wok as a worker used a large shovel tool to "stir fry" it. The colors were so vibrant and the taste was fantastic. I tried to get their recipe. We even bought several cookbooks that stated it had the recipes of food there. But, alas, all was false. I could not find the recipe. After years looking I decided to create the recipe from my memory of the taste and look. Below is what I came up with. My family loves it. Even the kids.

This is a hearty meal that I grew up eating. It's a very Southern dish. Who doesn't love fried corn?

Looney

Fresh corn is ripe to be eaten in summer, and with dried Lima beans, you can make nourishing and delicious succotash in an hour and a half, even with dried beans.Succotash is an american pioneer vegan dinner from the seventeen hundreds with lots of protein.

This stated with a recipe from Cooking Light. I keep adjusting. One trick I use is cooking a layer at a time, adding seasoning for each new layer, based on the ingredients of that level. By doing this, the individual ingredients have their own flavors.

I had this amazing dish served at lunch at work, so I had to research it, and make my own take on the gazillion recipes I found online. This is a native American recipe, with America's favorite vegetable, the sweet corn. Your pallette will surely be pleased with a blast of fresh summer flavors! Enjoy!