Spicy Succotash

October 12, 2007


Here’s another easy entrée/salad combination that guarantees something in the fridge ready to eat whenever you come home. If you don’t feel like vegetarian, sauté some ground beef or microwave a handful of frozen shrimp and toss them on top. Leftovers will make great salads for several days. HARRY

1 (10-ounce) package frozen whole kernel corn
1 (10-ounce) package frozen baby lima beans
1 (16-ounce) package frozen green beans
1 1/2 cups mayonnaise
1 tablespoon instant minced onion
1 teaspoon prepared mustard
3 hard-cooked eggs, shelled and chopped
1 teaspoon Worcestershire sauce
1/4 cup olive oil
1 teaspoon curry powder
Dash of hot-pepper sauce
Hungarian paprika

Steam or microwave the corn, lima beans, and green beans according to the directions on the packages. Drain them and mix them together in a large serving bowl. In a large saucepan over low heat, combine the mayonnaise, onion flakes, mustard, eggs, Worcestershire sauce, oil, curry powder, and hot-pepper sauce. Cook, stirring constantly, until hot. Pour over the vegetables and sprinkle with paprika. Serve leftovers cold on lettuce.
Makes 8 servings.