Deep South Succotash with Bacon (1948)

• 4 strips bacon
• 1 lb Lima beans (or 1 frozen package)
• 2 cups whole kernel corn
• 1 lb fresh okra
• 2-1/2 cups tomatoes, fresh or canned
• 1 small green pepper, minced
• 1 large onion
• 2 tbspns flour
• 1 tbspns butter
• Salt and pepper

Fry the bacon and drain. Add the flour to the bacon fat in the pan, stirring into a paste until dark brown. 

Brown the onion and the green pepper in this. Then add the remaining ingredients except bacon, and transfer the mixture to the to of a double boiler. 

Cook for an hour over hot water. When all the vegetables are tender, add the bacon., chopped into small pieces. Serves 10 to 12.

More "Lost" Corn Recipes

Mennonite Corn Pie with Bacon (1950)

Scalloped Corn (1911)

(Origin - "Mother Anderson's Famous Dutch Kitchens - 500 Recipes by Request" by "Belle Anderson Abner and Jeanne M. Hall, daughter and granddaughter of the Andersons who founded the hotel in Wabasha, Minnesota in 1896." Published in 1948.)