*  Exported from  MasterCook  *
                            Hot Pepper Succotash
 Recipe By     : Dinner in Minutes, Linda Gassenheimer
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Eat-Lf Mailing List              Ethnic
                 Low Fat                          Side Dishes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3  Cup           Nonfat Chicken Broth
    1 1/2  Cups          frozen corn -- thawed
    1 1/2  Cups          frozen baby lima beans -- thawed
    3      Tablespoons   jalapeno pepper jelly
    2                    scallions -- thinly sliced
                         salt -- to taste
 Warm stock in a medium nonstick 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.
 (2 servings)
 According to article:
 Nutritional information per serving: 235 calories; 9 grams protein; 52
 grams carbohydrate; .6 grams fat; 2 percent of calories as fat; 6 grams
 fiber; 0.2 milligram cholesterol; 57 milligrams sodium.
 Hot Pepper Succotash is a spicy, quick version of an American staple that
 is simple to make and fun to eat. (Native) American
 American Indians made dishes from the corn and beans they grew side by side
 in their fields. When they harvested the patch, they cooked the vegetables
 together and called it succotash, their word for ``hodgepodge.'' It was
 really a meal in itself when made with ham or other meat as well as
 vegetables. Fresh vegetables were added in the summer and dried ones in the
 Linda Gassenheimer is the author of the award-winning book ``Dinner in
 Minutes -- Memorable Meals for Busy Cooks'' (Chapters Publishers, Inc.)
 Posted Monday, April 1, 1997 at 1:59 PM PST. in the San Jose Mercury News.
 Copied with permission.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : Cal  356.4
 Fat  1.6g
 Carb  78.2g
 Fib  8.9g
 Pro  13.9g
 Sod  129mg
 CFF  3.7%
 Nutr. Assoc. : 0 0 0 766 0 0