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Title: Hot Pepper Succotash
Categories: Vegetable Amerind Bean Corn Southern
Yield: 2 Servings
| 1/3 | c | Chicken broth |
| 1 1/2 | c | Frozen corn; thawed |
| 1 1/2 | c | Frozen baby lima beans; thaw |
| 3 | tb | Jalapeno pepper jelly |
| 2 | Scallions; thinly sliced | |
| Salt to taste |
Warm stock in a medium non-stick skillet. Add the corn and beans and saute on high for 5 minutes. Reduce heat and add jelly; stir until jelly melts and coats vegetables. Add scallions and salt to taste.
Approximate nutritional information per serving: 235 calories; .6g fat; 0.2mg cholesterol; 57mg sodium. ** Dayton Daily News -- Lifestyle, Food & Nutrition section -- 3 April 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor
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