Busy - Working Mothers - Dinner In An Hour

                                                           Succotash

                                  Prep time : 30 minutes ...  Cook time  10 to 12 minutes

2   cups fresh or frozen baby lima beans

2   cups fresh or frozen corn kernels

1   cup half-and-half milk

2   tablespoons butter  or margarine , olive oil , or bacon dripping

3/4  teaspoon salt

3   tablespoons chopped fresh chives or 2 teaspoons freeze dried chives

1/4   teaspoons black pepper

1)   In  large  saucepan over high heat , bring lima beans , corn, half-and half, butter , and salt to a boil.

2)   Reduce the heat to moderate , cover , and cook unti tender ... 10 to 12 minutes . Remove from  the heat and stir in chives and pepper . Makes 4 serving .

          Santa Fe Creole Cornbread

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                                 Prep time : 30 minutes ... Cook time 23 minutes

5   tablespoons olive oil or bacon dripping

2   scallions , thinly sliced

2   cloves f garlic , minced

1   sweet red pepper , cored , seeded and chopped

1/2  cup minced fresh coriander (cilantro)

1    pickled jalapeon pepper , cored , seeded  and minced

1 3/4     cups stone-ground yellow cornmeal

3/4        cups unsifted all-purpose flour

2      tablespoons sugar ( 1 pkg egual)

3       teaspoods baking  powder

1 teaspoon salt

1  1/4 cups buttermilk

2      eggs

1) Preheat oven to 425*F . Brush a 10-in cast iron  or ov enproof nonstick skillet with oil and set aside .

2)  In a small skillet over moderate heat ... heat 1 tablespoon of the oil 1 minute , add scallions and garlic  and saute, stirring freguently , until solf   ... about 2 minutes . Add red pepper and saute , stirring frequently , until solf  ... about 4 minutes . Stir in coriander , jalapeno pepper  and the remaining 4 tablespoons oil and set aside .

3)   Place the c ast iron skillet in the oven . Meanwhile , in a large bowl , stir together cornmeal , flour , sugar, baking power , salt . In a large bowl , whisk together buttermilk and eggs . Stir  onion-pepper mixture into the buttermilk mixture.

4) Make a wall in the center of the dry ingredients , pour in the liquid ingredients, and stir until just combined . Do not overmix.

5) Pour in to hot skillet , smoothing the top . Bake until a toothpick inserted in the center comes out clean ...about 20 minutes . cut into wedges  ; serve hot . Makes 8 servings.

                 Hot Fruit Compote

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                                Prep time : 10 minutes .... Cook time  30 minutes

Zest of  1 lemon, slivered

Zest of  1 orange , slivered

2     cinnamon sticks

1     tablespoon whole cloves   

2     cups sugar  ( substitute equal)

4     cups water

4     Boco or Barlett pears, peeled , cored and halved  

1     cup light seedless raisins

1     cup pitted prunes  (optional)

1     cup peeled , pitted, and halved apricots

1) In a large heavy saucepan  over high heat , bring lemon and orange zests , cinnamon , cloves, sugar and water to a strong boil. Reduce heat to moderate and add pears, raisins, prubnes and apricots.

2)  Poach , covered , at the gentlest simmer until pears are just cooked but still firm ...20 to 25 minutes.Serve warm or chilled. Makes 4 serving                            

Tip : Ice tea... bread & butter pickles ...sliced tomatoes on the side completes you meal.