Replies

Veggies are always same old, same old, so I tried this out on a big crowd three years ago. I have had to make it every year since. I serve it in a big cut glass dish and it looks very nice and is sort of 'Pilgrimish'.

Jane's Succotash (to serve 6-8 people - doubles or triples nicely - I usually double everything).

3 boxes frozen lima beans - top quality, not in pouch or with butter sauce

3 boxes frozen yellow corn - ditto above, and the big kernels, not white, shoepeg, niblets, etc.

1 bunch celery hearts, trimmed and diced medium

3 bunches green onions, trimmed and diced (including green parts) - do not use leeks, too strong

1 small jar pimientos for color

2-4 T. Italian seasoning mix - I use Spice Islands

Garlic cloves to taste

Butter, salt, pepper

Steam - don't boil - the lima beans - make sure not to overcook - they need to still be firm so they don't look like mush

Steam corn separately.

While veggies are steaming, in a large skillet in about 1/2 c. melted butter, saute the celery, green onions and garlic. Sprinkle in Italian seasoning and stir well. Saute till tender but still firm.

Drain veggies and pat dry with paper towels. Pour into very large glass bowl. Add contents of skillet and GENTLY stir. Adjust seasonings. Sprinkle with diced pimiento for color.

I'm sure this is good, however, even if I make it, I'll never know....

If you see my bird cooking post, you'll see that I claim that the meat falls off the bone, It's true.

I then pick apart the meat and make a nice platter,

I Also stockpile a generous portion of Dark meat, and a whole drumstick

screw the veggies, screw the stuffing and smashed potatos

I eat meat until I'm full, the other stuff is for leftovers