Nebraska - The Cornhusker State, State flower: The Goldenrod

1. Vegetable Salad
2. State Fair Turkey Bake
3. Succotash
4. Golden Corn Bread
5. Nebraska Carrot Cake

Succotash

Early settlers learned of succotash from the Indians who not only grew corn and beans together in the same patch, but often cooked them in the same pot. Indians make this dish from dried corn and beans in the winter and from fresh vegetables in summer.

The best succotash, to most tastes, is made from fresh whole-kernel corn and fresh shelled baby lima or kidney beans or a combination of green beans and shelled beans. The best out-of-seson substitutes are frozen corn and beans.

Cook the beans with salt pork or bacon and season the succotash with salt, pepper, a little sugar and butter. The corn should not be added until the beans are almost done and should not be cooked longer than 10 minutes.

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