People who want to try some of Paula Deen’s creations have a choice of locations – Savannah for The Lady & Sons or in Pigeon Forge at Paula Deen’s Family Kitchen
Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes for fresh beans, about 25 minutes for frozen
Melt butter in a large stockpot. Add potatoes, celery,and onions, and stir to coat with the butter. Cover and cook on medium heat for 12 minutes, stirring occasionally
Prepare lima beans according to package directions. drain. Put corn in the container of a food processor and pulse 8-10 times or until coarsely chopped In a large saucepan, melt butter over medium heat
Place the lima beans in a covered glass dish with the 1/3 cup water and microwave for 2 minutes. Stir in the corn, re-cover, and microwave for 5 more minutes
Husk the corn, remove silk and cut kernels from the cob into the mixing bowl. With the back of the knife blade, scrape the pulp from each cob into the bowl with the kernels
Steam the corn and edamame as directed on package. Place under cool water and rinse to cool. drain well. Mix the corn and edamame with chopped vegetables and sprinkling of salt
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