Freezer Succotash this is a future quick side dish fix

[Guest guest]

Freezer Succotash    

 

12 ears corn  

6 cups lima or snap beans butter, optional

paprika

optional chopped parsley, optional   

 

Shuck corn and scrub off strings. Boil corn for 5 minutes. When cool enough to

handle, cut kernels off cob with a sharp knife, but don't scrape. (To do this

easily, stand corn on its end in a wide pan and cut downward with knife.) Steam

beans until tender. Mix hot corn with approximately the same amount of beans.

Season with butter, paprika and parsley if desired. Pack into freezer boxes

(leaving 1/2-inch headspace) or bags (press out air). Freeze. To serve, thaw in

the refrigerator overnight. Place in a saucepan, cover and warm over low heat

until heated through, stirring occasionally. Yields 7 to 8 pints.