To some succotash was just mom’s way to get the family to eat lima beans by adding them to the cream corn. But in Branson there is an entirely different succotash, one that is delicious.
Family-owned Silver Dollar City grew around Marvel Cave, one of nature’s wonders. Today the “city” has over 100 craftsmen making lye soap, candles, along with plenty of food. At Buckshot Annie’s Skillet Cookery a huge skillet Missouri’s version of succotash was cooking. The Missouri version is a meal in itself containing corn, chicken, onions, and peppers.
Visitors can learn to make succotash at Silver Dollar City’s Culinary & Craft School. Debbie Dance Uhrigh, a Master Craftsman of Culinary Arts explained that succotash can include whatever vegetables and/or meats are available.
Silver Dollar City Succotash
1 lb. lightly breaded okra
8 ounces frozen whole kernel corn
8 ounces yellow summer squash
8 ounces slice red potatoes – precook in an oven at 350 for 30 minutes
8 ounces diced pre-cooked chicken (or leftovers)
4 ounces sliced green peppers
4 ounces sliced onions
1 tsp. garlic power
1 tsp. black pepper
1tsp salt
Butter-flavored vegetable oil as needed
Sauté onions and peppers in oil. Remove from skillet. Sauté chicken in same skillet with the oil. Remove after heating thoroughly. Sauté corn, squash, and potatoes in same skillet. Remove. Fry okra until golden brown. Add salt, pepper, and garlic powder. Add all the other ingredients to the skillet and heat to desired temperature. Serves four as a main dish
Comments