SUCCOTASH

The word succotash is derived from the Narraganset Indian word meaning 'broken' or 'fragments'. My mom always made succotash with lima beans, corn, butter, milk, salt, and pepper . . . and that was all. That is still mine and my son, Brandon's favorite way to have it. When you add other vegetables, such as red bell pepper and green beans, it makes a very colorful dish. Succotash became popular during the Great Depression because it was a poor man's staple. A Creole or Cajun version would include okra. Some other recipes include bacon. Make your own version of succotash.

2 t grape seed oil
1 yellow onion, diced
1 red bell pepper, diced
Handfull of green beans, diced
2 cloves garlic, minced
3 ears of corn, kernels removed or 3 cups frozen corn, thawed and drained
3 cups frozen lima beans, thawed and drained
1 t fresh thyme leaves
½ t cayenne pepper
2 T unsalted butter   
1 cup whole milk
Sea salt and finely ground black pepper

In a large skillet, heat the oil over medium heat and add the onion, bell pepper, and green beans. Cook for 5 minutes, while stirring.
Add the garlic and cook another couple of minutes.
Add the corn, lima beans, thyme leaves, and cayenne pepper.
Cover with a lid and let simmer 5 minutes.
Remove lid and stir in the butter and milk.
Season to taste with salt and pepper.
Simmer another couple of minutes until heated through.

Serves 6

CHEDDAR CHEESE & OLIVE BALLS

I have been making these delicious hors d'oeuvres for more than 45 years. My daughter always wants these at Christmas time, but they are perfect anytime of the year. You can make them in advance, freeze, and then bake them a few minutes before guests arrive. Shred good quality sharp cheddar cheese with a box grater. Pre-packaged grated cheese contains cellulose (wood pulp) and potato starch. Manufacturers put it in cheese to keep it from clumping. Some brands have less of these ingredients, if you want to use shredded cheddar cheese.  Sargento is one.

4 oz shredded yellow sharp cheddar cheese

6 T unsalted butter, softened

1 t paprika

½ t dry mustard

½ t sea salt

1 ¼ cups all-purpose flour

36 to 40 small-size pimento stuffed Manzanilla olives, thoroughly drained

Place the shredded cheese and butter in a mixing bowl and allow softening to room temperature for about 30 minutes.

Add paprika, dry mustard, and salt.

Slowly stir in the flour. 

Mix with a wooden spoon until pieces of cheese disappear and mixture is smooth and deep yellow in color.

Pinch off small pieces of dough, about a teaspoon full, and flatten in palm of your hand to a circle about 1 ½ inches in diameter.

Place a well-drained small olive in center of dough, bringing edges together to cover olive completely.  

Roll gently between palms of hands.

Place on a baking sheet and refrigerator for 15 minutes.

Meanwhile, preheat oven to 375 degrees F.

Bake for 20 to 25 minutes, or until lightly browned. 
Serve hot.

Makes 36 to 40

*   After forming cheese and olive balls, they may be frozen for future use.

     To serve, bake frozen, about 30 minutes. Do not thaw before baking.

EMILENE'S ZUCCHINI FRITTERS

In the summer there are plenty of zucchini in the grocery store, farmers' market, or if your are fortunate, in your own garden. My sister Emilene used to make these with my mom's zucchini. I added the cayenne pepper, which is optional.

3 medium zucchini

1 t sea salt

1 bunch scallions (green onions) diced, saving 2 for serving

1 egg, beaten with a fork

2 cloves garlic, pressed
2 T chopped Italian parsley

½ t paprika
Pinch of cayenne pepper

1 cup dry bread crumbs

Freshly ground black pepper

1 T extra-light olive oil or avocado oil

Sour cream for serving

Diced scallions for serving

Wash zucchini and trim the ends.

Grate zucchini with a box grater using large holes or use a food processor with a large grating disc.

Place grated zucchini in a large bowl and add the teaspoon of salt.

Set aside for 30 minutes.
Drain and place shredded zucchini in a clean tea towel and squeeze dry.
Rinse and dry bowl and add the zucchini.

Mix in the diced scallions, beaten egg, garlic, parsley, paprika, cayenne, bread crumbs, and black pepper.

In a large cast iron skillet, heat the oil over medium-high heat.

Using an ice cream scoop or large spoon, add the mounds to the skillet and flatten the tops with the scoop or spoon.

Fry for 5 minutes on each side.

Remove with a spatula to a paper towel lined baking sheet and keep warm in a 225 degree F oven until ready to serve.

Serve with a dollop of sour cream on top and a sprinkling of diced scallions.

Makes 8 fritters

SWEET POTATO BISCUITS

Yams are native to Africa and Asia, and 95% of them are grown in Africa. Yams are starchier and drier than sweet potatoes. African slaves in the 17^th century began calling the soft orange colored variety “yams” because they resembled the yams in Africa, but they are sweet potatoes. Sweet potatoes are classified as either "firm" or "soft". True yams are only found in international markets. The USDA had to label them to distinguish the two different varieties we find in the grocery stores today. The Label "Yam" has to be accompanied by "sweet potato". To make it simple, there is the light "firm" sweet potato and the "soft" orange colored sweet potato. The southern Thanksgiving recipe for candied yams is actually orange flesh sweet potatoes.

1 medium sweet potato, cooked until very soft

2 t brown sugar

2 t grated orange zest

½ t ground ginger

Cut potato in half and scoop out flesh into a medium bowl.

Stir in the sugar, orange zest, and ginger.

Mix well, cover, and refrigerate for at least 15 minutes.

2 ½ cups all-purpose White Lily flour or Southern Biscuit flour

2 T aluminum-free baking powder

1 t baking soda

1 t fine sea salt

7 T frozen unsalted butter

1 cup cold buttermilk

Cooked sweet potato mixture

½ t paprika

1 T melted butter, for brushing on biscuits

Preheat oven to 450 degrees F.

Place rack in center of oven.

Sift flour with baking powder and baking soda into a bowl.

Unwrap most of the butter, but keep the wrapper on the very end to hold on to.

Grate the butter, using a box grater, directly into the flour mixture.

Leave a tablespoon of butter for melting to brush on the tops of the biscuits.

Quickly mix with a spoon and then make a well in the center and mix in the buttermilk, sweet potato mixture, and paprika.

With floured hands, place on a lightly floured surface.

Gently fold the dough in half and repeat four more times. This creates layers, but you don’t want to overwork your dough.

Sprinkle top with flour and gently pat down with your hands to about a 1-inch thick round.

Cut with a floured 2 to 2 ¾-inch biscuit cutter. Do no twist the biscuit cutter.

Place biscuits on a lightly greased baking sheet or a well-seasoned 10-inch cast iron skillet, with biscuits lightly touching each other.

Brush tops with melted butter.

Bake for 15 to 18 minutes until golden brown.

Makes 12 to 15 biscuits