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PLYMOUTH SUCCOTASH

Category:    Chicken, Potatoes, Stew
Yield: 10 servings
 
      1 pt Pea beans                           1 sm Yellow turnip, cooked &
      4 qt Water                                    -cubed
      3 lb Chicken                           1/2 lb Salt pork
      3    Cooked potatoes, sliced         1 1/2 qt Whole hominy
  2 1/2 lb Corned beef                    
 
  "Plymouth Succotash is distinguished from the more familiar form by the
  addition of meats.  It was served in a number of Plymouth (Massachusetts)
  households once a year, on December 21, in celebration of the date on which
  the Pilgrims landed."
  
  Soak beans overnight.  Drain, cover with fresh water, and cook about 2
  hours or until very tender.  Drain and work through a sieve or blend in an
  electric blender.  While the beans are cooking, put chicken (cut into
  serving pieces), corned beef, salt pork, and water in a large kettle. Cook
  about 2 to 2-1/2 hours or until beef is tender.  Stir in bean puree, sliced
  potatoes, diced turnips, and hominy.  Serves 10
  

 

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