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Plymouth succotash
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| Artist: |
_ |
| Categories: |
Chicken, Potatoes, Poultry, Vegetables |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 1
| pint | Pea beans | | 4
| quart | Water | | 3
| lbs | Chicken | | 3
| | Cooked potatoes, sliced | | 2 1/2
| lbs | Corned beef | | 1
| small | Yellow turnip, cooked & | | | -cubed | | 1/2
| lbs | Salt pork | | 1 1/2
| quart | Whole hominy |
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Procedures:
| 1 | "plymouth succotash is distinguished from the more familiar form by the addition of meats. | | 2 | It was served in a number of plymouth (massachusetts) households once a year, on december 21, in celebration of the date on which the pilgrims landed." soak beans overnight. | | 3 | Drain, cover with fresh water, and cook about 2 hours or until very tender. | | 4 | Drain and work through a sieve or blend in an electric blender. | | 5 | While the beans are cooking, put chicken (cut into serving pieces), corned beef, salt pork, and water in a large kettle. | | 6 | Cook about 2 to 2-?hours or until beef is tender. | | 7 | Stir in bean puree, sliced potatoes, diced turnips, and hominy. | | 8 | Serves 10 |
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