Southern Style Succotash Recipe
Ingredients
| Margarine | 1 Tablespoon, melted | |
| Worcestershire sauce | 1 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon, divided | |
| 3 cups KELLOGG'S® CORN FLAKES® cereal | ||
| Vegetable cooking spray | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green bell pepper | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| Stewed tomatoes | 1 Can (10oz), drained | |
| Tomato sauce | 1 Can (10oz) | |
| Parsley flakes | 2 Tablespoon, dried | |
| Okra package | 1 , frozen | |
| Whole kernel corn package | 1 , frozen | |
Directions
Stir margarine, Worcestershire sauce, lemon juice and 1/4 teaspoon red pepper in large skillet over medium heat.
Add Kellogg's® Corn Flakes® cereal.
Stir gently until cereal becomes lightly browned and crisp.
Set aside for topping.
In large skillet coated with vegetable cooking spray, cook and stir onion, green pepper and garlic over medium-low heat.
Add tomatoes, tomato sauce, parsley and remaining 1/4 teaspoon red pepper; stir to combine.
Add okra and corn.
Stir occasionally until okra is tender.
Sprinkle with reserved topping just before serving.
Add Kellogg's® Corn Flakes® cereal.
Stir gently until cereal becomes lightly browned and crisp.
Set aside for topping.
In large skillet coated with vegetable cooking spray, cook and stir onion, green pepper and garlic over medium-low heat.
Add tomatoes, tomato sauce, parsley and remaining 1/4 teaspoon red pepper; stir to combine.
Add okra and corn.
Stir occasionally until okra is tender.
Sprinkle with reserved topping just before serving.
Chef
