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Pennsylvania Dutch Succotash
Posted By Nava On December 24, 2010 @ 3:38 pm In Fresh Corn | No Comments
The Pennsylvania Dutch variety of succotash typifies the style of that cuisine—filling and simply seasoned, but not bland, with a pleasant combination of flavorful vegetables.
Serves: 6 to 8
Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent.
Add the bell pepper and continue to sauté until it and the onion are golden. Add all the remaining ingredients and cook, covered, for 15 minutes over low heat, stirring occasionally. Serve at once.
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