If you are a fish-hater like I am, consider the Southern vegetable plate for supper this Friday.  Thanks to interstate transportation and the refrigeration/freezer process, vegetables that were once only sold and served in the summertime can now be enjoyed year round.  Three to four vegetables make a great main dish, and you might be able to justify some dessert after dinner.  In fact, experience dictates that your only hope in pulling off a vegetable plate with your kids is producing a fabulous dessert for the grand finale.

Succotash, a combination of several vegetables, is a great Southern dish.  Serve it with a sweet potato and some broccoli and you have a terrific, healthy meal.  Here is one of my favorite succotash recipes that is made in a crock-pot!

Chick B

Succotash

3 c. frozen corn kernels

1 c. frozen pearl onions

1 pkg. (10 oz) frozen baby lima beans

1 c. frozen green beans

1/4 c. water

1/4 c. butter, cut into pieces

Place all the ingredients in a 4 quart slow cooker.  Cover and cook on low 3-4 hours.  Season with salt and pepper to taste.  Serves 6.