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Plymouth Succotash Stew

Serves: 8

Print this Recipe


   1/4 pound salt pork cubed
   1 1/2 pounds corned beef
   1 1/2 quarts water
   2 pounds chicken nuggets
   2 15-ounce cans northern beans drained
   2 potatoes boiling, cubed and cooked
   2 rutabaga cubed and cooked
   2 14 1/2-ounce cans hominy yellow, drained
   Salt and freshly ground pepper to taste


In large kettle, simmer pork and corned beef in water for 2 hours or until tender. Add chicken pieces and 1 can of beans; purée the other can of beans in blender or food processor and add to stew. Bring to boil and simmer for 30 minutes. Add potatoes, rutabagas, and hominy; heat thoroughly. Skim fat from top and discard. Correct seasoning; add salt and pepper if necessary.


Plymouth Succotash Stew comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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