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Plymouth Succotash Stew |
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Serves: 8 Print this Recipe1/4 pound salt pork cubed 1 1/2 pounds corned beef 1 1/2 quarts water 2 pounds chicken nuggets 2 15-ounce cans northern beans drained 2 potatoes boiling, cubed and cooked 2 rutabaga cubed and cooked 2 14 1/2-ounce cans hominy yellow, drained Salt and freshly ground pepper to taste In large kettle, simmer pork and corned beef in water for 2 hours or until tender. Add chicken pieces and 1 can of beans; purée the other can of beans in blender or food processor and add to stew. Bring to boil and simmer for 30 minutes. Add potatoes, rutabagas, and hominy; heat thoroughly. Skim fat from top and discard. Correct seasoning; add salt and pepper if necessary. Plymouth Succotash Stew comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef Ragout With Artichokes Beerocks Broccoli-Cauliflower Soufflé Burgundy Beef Cheese-Topped Beef Pie Chicken Acapulco Chicken Casserole With Light Cream Sauce Chicken-Cilantro Enchiladas Chinese Chicken And Almonds Chinese Steak Chorizo Enchiladas Choucroute Garni (Sauerkraut / Meat) Clam And Shrimp Risotto Creamy Shrimp Salad Pie Eggs And Ham In Mornay Sauce Family-Size Pizza Pie French Bean Pot Cassoulet Greek Supper Pie Green Chili-Vegetable Enchiladas Ham And Cheese Crepes Hot Chicken Salad Pie Indian Tacos Irish Lamb Stew Italian Eggplant-Meat Lasagna Italian Sausage Pizza Italian Stew With Meatballs Jambalaya Jiggs' Corned Beef And Cabbage Layered Soufflé Pie Mexican Beef Dinner Oriental Vegetable Omelette Party Turkey Casserole Plymouth Succotash Stew Polenta Casserole Potted Chicken Poulard Basquaise Salmon And Asparagus Shortcake Salmon In Shells Salmon-Cheese Pie Shrimp Or Crab Crepes Spinach And Sausage Frittata Stir-Fry Asparagus Beef Stuffed Green Peppers Tuna Nests |
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