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Posted: Wed Jun 20, 2012 11:37 pm
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Posted: Thu Jun 21, 2012 12:09 am
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Posted: Thu Jun 21, 2012 12:20 am
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Posted: Thu Jun 21, 2012 12:34 am
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Posted: Tue Jul 17, 2012 1:58 pm
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Posted: Wed Nov 14, 2012 5:44 pm
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Posted: Wed Nov 14, 2012 5:46 pm
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Posted: Wed Nov 14, 2012 11:33 pm
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Posted: Sun Dec 02, 2012 10:54 pm
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Sylvester's "Thufferin' Thuccotash!" Caththerole
Yes, there is such a thing as succotash. It's basically corn and beans; traditionally baby lima beans, but any beans will do. This is a great vegetarian dish, and can be adapted to vegan easily if you know what to substitute with.
Here's a casserole version for ya!
Serves 4 to 8 people, depending on appetites and lifestyles.
1 lb frozen baby lima beans, thawed (or 2 15-oz cans of the beans of your choice, drained and rinsed) 1 lb frozen sweet corn, thawed 1 medium onion, diced medium 3 cloves garlic, minced or pureed 2 red bell peppers, diced medium 8 oz fresh button mushrooms, sliced thinly or chopped 1 tbsp vegetable oil (corn or regular olive oil work best) 1/4 cup water
2 cups béchamel sauce (recipe to follow) or one small can of cream of mushroom soup.
Bread or cracker crumbs, or grated cheese to taste
In a deep skillet saute the onion in the oil over high heat until it starts to turn golden. Add the garlic and cook two minutes, then toss in the mushrooms, bell peppers, corn and lima beans. Turn the heat down to low, add the water and let simmer for 20 to 30 minutes, until the lima beans are very tender. If using canned beans, add them after 10 minutes and cook only until the beans are heated through.
Add the bechamel, or the can of soup plus half a can of water. (If you're a hardcore cheese lover this is the time to toss some in!) Stir well, making sure everything is coated, then transfer the mix to a casserole dish. Top with crumbs and/or cheese, and bake uncovered 20 minutes at 375F or until the top is golden brown.
Let cool 10 minutes before serving.
Bechamel sauce
This is one of the most basic sauces there is. It's known as a Mother Sauce, and her daughters number in the dozens. It's the base for most cream soups, cheese sauces, gravies, and a good number of casseroles. It even helps bind traditional lasagna together, so learn and respect it.
The trick to a good bechamel is to make sure the flour is cooked through. It should be pleasantly creamy with no raw-flour taste.
3 tablespoons butter 3 tablespoons flour 2 cups milk, heated Salt Freshly ground pepper
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
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