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Spicy Buttermilk Oven-Fried Chicken
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Easy Dilled Succotash
Yield: Makes 4 servings
This simple do-ahead duo of lima beans and corn has a delightfully upbeat flavor. It's loaded with vitamin E which, along with selenium and other antioxidants, works to neutralize harmful substances, such as smog and cigarette smoke, that have damaging effects on our cells.
Ingredients:
1-1/2
cups frozen lima beans
1
small onion, finely chopped
1-1/2
cups frozen corn, thawed
1
teaspoon salt
1
teaspoon sugar
1
teaspoon dried dill weed
Preparation:
1.
Bring 1/2 cup water to a boil in medium saucepan over high heat. Add beans and onion; cover. Reduce heat to low. Simmer 8 minutes.
2.
Stir corn into bean mixture; cover. Simmer 5 minutes or until vegetables are tender. Drain bean mixture, discarding liquid.
3.
Place bean mixture in serving bowl; stir in salt, sugar and dill weed until well blended. Garnish as desired.
Nutritional Information:
| Serving Size: about 1 cup succotash | |
| Sodium | 571 mg |
| Protein | 6 g |
| Fiber | 5 g |
| Carbohydrate | 28 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 2 % |
| Calories | 126 |
Dietary Exchange:
| Starch | 2 |
This recipe appears in:
Southern
