AMERICAN CLASSICS
food
s i m m e r a n d s t r a i n
“Simmering the butter beans in
salted water until tender, but
not mushy, is key. Once tender,
strain to prevent overcooking.
Cooking time will vary depending
on maturity and freshness”
c o o k in b u t t e r
“The butter should be just melted
and foamy before adding corn.
Watch that it doesn’t become
browned. Once the vegetables go
in, stir well to even ly coat”
polishing act:
“The
simplest, most fuss-free way to
remove stubborn silks from freshly
shucked corn is by gently brushing
the corn with a clean terry cloth
kitchen towel,” says Scott.
h a m f o r f l a v o r
“A generous sprinkling of
country ham adds a rich
and savory flavor finish to
succotash. As a substitute,
you can mince any ham
you have on hand”
g l a z e w i t h c r e a m
“Think of the cream as a simple
glaze that pulls together the
sweetness of the corn and
earthiness of the beans. Let the
cream reduce slightly until the
vegetables are lightly glazed.” fib
SCOTT PEACOCK,
Learn
about succotash
and
other American
C
lassicsfrom
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expert at
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-tos, log
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/american classics
U p s id e -D o w n
D e e p D is h P iz z a
4 servings
Prep tim e: 10 m inutes
Cook tim e: 25 m inutes
1 lb . g ro u n d b e e f
1 ja r Ragu® O ld W o rld
Style® S w e e t T o m a to B a s il
S m ooth P a sta Sauce
1 package (10 o z.) fro ze n
chopped b ro cco li, th a w e d
a n d squeezed d ry (o p tio n a l)
2 cups sh re d de d m o zza re lla
cheese
1 can (11 o z.) re frig e ra te d
p iz z a dough
1. B ro w n g ro u n d b e e f in
s k ille t; d ra in . S e a so n w ith
s a lt a n d p e p p e r. S t ir in
R agu® ; b r in g to a b o il. T u r n
in to 2 -q u a rt b a k in g d is h .
2. T o p w it h b ro c c o li, th e n
ch e ese. P re s s d o u g h o v e r
d is h , s e a lin g edges.
3. B a k e a t 375° fo r 20 m in u te s
o r u n t il c ru s t is g o ld e n . L e t
s ta n d 10 m in u te s .
Feed our kids well.
BETTER HOMES AND GARDENS JUNE
2009
199
