There are many variations of succotash, depending on region, but basically succotash is a vegetable stew. There are really no rules to which vegetables to use, just use what you have on hand. This may be the simplest of versions, made simple by the use of frozen mixed vegetable. The mix I used is called vegetable soup mix. It has lima beans, green beans, carrots, corn, and okra. Usually succotash is stewed with a cured meat like ham or bacon, but this version is meat free. I simply sauteed 1 clove of garlic and a half of chopped onion in a bit of olive oil then added about 2 cups of the mix. Add a half cup of water, season with salt and pepper and cook until all the vegetables … Read entire article »

This is another recipe from my mother-in-law, Momma Dot. It pairs up with most meals, and it’s easy, non-fuss recipe. All you need is cabbage, sliced thin. Boil about a half cup of water, lightly salt, and add the cabbage. Let cook until the color turns brighter green or as tender as you wish. Most southern cooks, like my late step-father Walt, like their cabbage well cooked, almost mushy. Whenever we cooked cabbage, we would take out our portion just as it becomes tender, and leave his portion to cook an additional 30 minutes or so, until it is totally limp. Momma Dot, to my relief, liked her cabbage “just cooked” but still slightly crisp. One thing that she did after the cabbage has cooked is to add a tablespoon … Read entire article »