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Succotash
| 4 ears of corn
1 pound lima beans, freshly cooked 1 onion, minced 2 tablespoons butter ½ cup milk or light cream, if desired Salt and pepper to taste Husk ears of corn and cook in boiling water
10 to 12 minutes. Cut and scrape kernels from the cob while still warm.
Lightly brown the onion in butter, then add the cooked vegetables, and
milk or cream if desired. Season to taste, heat and serve.
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