Yield: 2 servings
|¼ cup||diced red bell peppers|
|¼ cup||diced green bell peppers|
|¼ cup||diced onion|
|1.00 cup||corn kernels|
|1.00 cup||cooked lima beans|
|1 \N||(preferably slightly creamy)|
|1½ tablespoon||minced garlic|
|1.00 teaspoon||chopped fresh thyme|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
Heat oil in a saute pan. Add peppers, onion and corn kernels, and cook, tossing, 3 minutes. Add limas and garlic, cook 3 minutes. Add stock, butter and thyme and cook 4 minutes. Season with salt and pepper. To serve, spoon a generous portion of the succotash onto each of 2 plates. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-091 broadcast 10-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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