Madeleine Kamman

Celebration Succotash Ramekins

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This shouldn’t be for every day; keep this presentation for a Sunday when friends or family are coming for breakfast or brunch. In winter this also can make a pleasant lunch first course.

Ingredients

  • One 10-ounce package frozen succotash
  • Pinch of granulated sugar

Method

Preheat the oven to 325°F. Cook the succotash until tender in boiling water to cover seasoned with the sugar, salt, and pepper. Drain well. Butter six 3-ounce custard cups with the butter. Place an equal amount of the vegetables into each custard cup. Add 2 tablespoons of the scalded c