Succotash Supper Recipe
Ingredients
| 10-ounce package frozen succotash, partially thawed | ||
| Boiling water | 2/3 Cup (16 tbs) | |
| Onion | 2 Tablespoon, finley chopped | |
| Butter | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Cooked ham | 1 Cup (16 tbs), cubed | |
| Pimiento | 2 Tablespoon, finely chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Toast Cups | ||
| Bread slice | 8 | |
| Butter | 6 Tablespoon, melted | |
Directions
Cook succotash in boiling water 3 to 4 minutes.
Drain thoroughly.
Saute onion in butter in a medium saucepan until tender.
Blend in flour, stirring until smooth.
Add milk gradually; cook, stirring constantly, until thickened.
Stir in succotash, ham, pimiento, salt and pepper.
Bring to boil, cover, simmer for 10 minutes.
Drain thoroughly.
Saute onion in butter in a medium saucepan until tender.
Blend in flour, stirring until smooth.
Add milk gradually; cook, stirring constantly, until thickened.
Stir in succotash, ham, pimiento, salt and pepper.
Bring to boil, cover, simmer for 10 minutes.
Chef
