Recipe - Hot Pepper Succotash

1/3 cup Nonfat Chicken Broth
1 One half cup Frozen corn, thawed
1 One half cup Frozen baby lima beans,
thawed
3 tablespoon Jalapeno pepper jelly
2 Scallions, thinly cut or sliced up
Salt, to taste

Warm stock in a medium nonstick skillet. Add the corn and beans and saute
on high for 5 minutes. Reduce heat and add jelly; stir until jelly melts
and coats vegetables. Add scallions and salt to taste.

(2 servings)

According to article: Nutritional information per serving: 235 calories; 9
grams protein; 52 grams carbohydrate; .6 grams fat; 2 percent of calories
as fat; 6 grams fiber; 0.2 milligram cholesterol; 57 milligrams sodium.

Hot Pepper Succotash is a spicy, quick version of an American staple that
is simple to make and fun to eat. (Native) American

American Indians made dishes from the corn and beans they grew side by side
in their fields. When they harvested the patch, they cooked the vegetables
together and called it succotash, their word for ``hodgepodge.'' It was
really a meal in itself when made with ham or other meat as well as
vegetables. Fresh vegetables were added in the summer and dried ones in the
winter.

Linda Gassenheimer is the author of the awardwinning book ``Dinner in
Minutes Memorable Meals for Busy Cooks'' (Chapters Publishers, Inc.)

Posted Monday, April 1, 1997 at 1:59 PM PST. in the San Jose Mercury News.
Copied with permission.

NOTES : Cal 356.4, Fat 1.6g, Carb 78.2g, Fib 8.9g, Pro 13.9g, Sod 129mg,
CFF 3.7%.
Recipe by: Dinner in Minutes, Linda Gassenheimer Posted to Digest
eatlf.v097.n093 by Reggie Dwork reggie@reggie.com on Apr 07, 1997