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Hot Pepper Succotash beans, corn, native, pork, southern vegetables 1/3 cup chicken broth 1 1/2 cup frozen corn; thawed 1 1/2 cup frozen baby lima beans; thaw 3 tablespoon jalapeno pepper jelly 2 scallions; thinly sliced 1 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 Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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