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Associate.com - Share Your Recipe!

Recipe Name: Autumn Vegetable Succotash Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Cup(s) Unsalted butter
1 Onion, diced
2 Garlic cloves, chopped fine
2 Red bell peppers, diced
2 Zucchini, diced
2 Yellow summer squash, diced
1 Cup(s) Frozen lima beans
1 Cup(s) Fresh or frozen corn kernels
Salt
Freshly ground pepper
2 Tablespoon(s) Sage, chopped
2 1/2 t, 0 Other Carbohydrates
Directions:
In a skillet over medium-high heat, melt butter. Add onion; cook until
translucent, 2 minutes. Add garlic, bell peppers, zucchini, squash,
lima beans, and corn. Season with salt and black pepper; cook,
stirring, until vegetables are tender, 10 minutes. Stir in sage, and
serve. Serves 8. Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Per serving: 152 Calories (kcal); 12g Total
Fat; (67% calories from fat); 3g Protein; 10g Carbohydrate; 31mg
Cholesterol; 15mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Fruit; Recipe by: Recipe from The Elms Restaurant
& Tavern; Ridgefield, CT Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 162
Calories From Fat: 105
Total Fat: 11.9g
Cholesterol: 30.5mg
Sodium: 107.3mg
Potassium: 284.3mg
Carbohydrates: 12.6g
Fiber: 3g
Sugar: 3.7g
Protein: 2.8g


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