Okay - I know I didn't eat pork for a reason - now I am convinced! I thought you were talking about snapple - and made a typo...ha ha ha.....

...and is succotash a real food? All I know about it is hearing it on the Bugs Bunnhyshow with Daffy Duck always saying "suffering succotash"..... boy do I have a lot to learn!

Remember eating the breakfast kind of grits in Florida many eons ago - and my Dad used to like eating them when vacationing there as well - came in a box???

Frouf

Ewww! If I ever get offered scrapple, I think I'll politely decline! It's funny I've never heard of it, coming from Iowa, a huge pork-producing state . I am not bemoaning it's lack, however.

Grits sound good - dh says they're nasty, but again, he hates anything that can't be eaten with/over/under Cheetos.

Kathy, you're so funny with your "stick to your ribs" comment!!

You guys are awesome - have I said that enough?

Angela

Sorry - what was that last thought Angela? Couldn't hear you for all the scrappling going on!

Frouf

Frouf, you are on a roll tonight! I love your quick grit, I mean wit!! :P

Angela

Looks like it's catching

f.f.

succatash.........i am waiting for kathy's description?? .......so vivid......but this will do for now:

combination of lima beans and corn

Succatash? I THANK GOD that my mom didn't know about this stuff!! Or at least if she did, she must have not liked it because it wasn't an issue. I never heard of it either until the famous "thuffering thuccatash" line.

I'm still thinking about that "he hates anything that can't be eaten with/over/under Cheetos" thing. Hmmm ...

Oh My God! All I can say is that I AM VERY SORRY that I read the description of scrapple on a full stomach cause now I feel just a little bit of queasy.

I am, however, half German and was raised eating Head Cheese. I never questioned what was in it. I suspect it was "scrapple like" ingredients. All I knew was it was salty and garlicky. As with liver, I learned to like head cheese before I realized that most of the rest of the world thought it was DISGUSTING!

Well. How funny, and yet disgusting all at once. I'm so conflicted.

Anyway, Angela--I love to roast chickpeas! I put chili powder and garlic salt on them, but you could probably put any seasoning you want on them. Only make a can at a time, and don't store them in baggies..they get all soggy...I learned that the hard way. They still taste good, but it loosed that crunchy appeal!

-Spring

ok, i want to make these chick peas........would you store them in a tupperware?? are they on the recipe forum?? i need a crunchy good snack

here is a homemade succotash recipe!


Sweet Soul Succotash


(makes 3-4 servings)

1 cup whole kernel corn
1 cup lima beans
2 tablespoons butter
1/2 cup broth or cream
salt & pepper, to taste





Melt butter in a saucepan over medium heat and sauté corn until it begins to brown, but take care not to burn the butter!

Add remaining ingredients and simmer until tender (about 15-20 minutes).

If you want to vary it, some people use green beans or even okra

I would LOVE this! Thanks!

I've never liked succotash, maybe because I've never been a fan of lima beans. The texture is just weird. My mom used to make fried okra all the time, too, which I can't stand. Okra is ok in jambalaya, but otherwise ick!

Grits, by the way, are made from corn. That's why they're sometimes called hominy grits, as hominy is made from corn as well. My parents were from the South and we had grits a lot growing up. I don't like them with savory stuff like a lot of Southerners do, though - i.e. cheese grits or with gravy, etc. Just brown sugar and butter will do for me.

Laura -- join our challenge too! Do you see the post about the Presidential Challenge? Let me know if you need more info.