Recipe - Southern Succotash

1 Bacon slice
One half cup Chopped onion
1 Clove garlic, minced
4 cup Chopped tomato
2 One half cup Fresh corn kernels
2 cup Sliced okra
One half cup Water
One fourth teaspoon Salt
Three fourths teaspoon Hot pepper sauce
1/8 teaspoon Pepper

Cook bacon in a large saucepan over mediumhigh heat until crisp. Remove
bacon from pan; crumble and set aside. Add onion and garlic to bacon fat in
pan, and saute 5 minutes. Add tomato and the next 6 ingredients (tomato
through pepper), and stir well.

Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Yield: 6 cups (serving size: 1 cup).

Per serving: 168 Calories; 2g Fat (9% calories from fat); 6g Protein; 37g
Carbohydrate; 1mg Cholesterol; 123mg Sodium

Serving Ideas : Stir in crumbled bacon just before serving.

NOTES : While succotash for most Americans means a mixture of corn and lima
beans, for many AfricanAmericans, it's a mixture of okra, corn, and
tomatoes. The dish turns up on tables from Dallas to Detroit, Natchez to
New York. It can be prepared in summer from fresh vegetables and in winter
from frozen or preserved ones.

Recipe by: Cooking Light, Jul/Aug 1995, page 111

Posted to MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.