From the Kitchen of The Cypress House, Aug. 26, 1981:

My ‘Yankee friend’ tells me that succotash is a combination of lima beans and corn. And that may well be, but my very Southern grandmother cooked a medley of okra, tomatoes and corn, and she called that “succotash.” Whatever you call it, the combination I remember from childhood was delicious, and my own children enjoy now this version of succotash.

Southern Succotash

1 medium onion, chopped

2 or 3 ears fresh corn (or 1 can whole kernel corn)

3 tomatoes, chopped

1 pound okra, sliced

3 tablespoons butter

Salt and pepper to taste

Heat butter or oleo in a large skillet. Saute onion until clear. Add okra and cook slightly. Cut corn off the cob and add corn and tomatoes to skillet. If using canned corn, drain; but save liquid to add if succotash gets too dry. Toss lightly, cover and continue to cook over low heat until tomatoes, okra and corn are done, about 15 to 20 minutes, adding a little water or corn liquid as necessary. Salt and pepper to taste. Good vegetable dish for sliced ham or roast beef.

From the Kitchen of The Cypress House, Sept. 2, 1981:

Regardless of how many chicken recipes we try, we always come back to the simple broiled chicken basted with lemon, butter, sherry and seasonings. It’s always good.

Last week we found a skillet version of lemon herb chicken, and when you don’t want to heat up your kitchen with oven heat, this is the way to go.

Lemon Herb Skillet Chicken

4 fryer hindquarters, rinsed and patted dry

Salt and pepper to taste

2 tablespoons butter

2 tablespoons oil

2 green onions, sliced

1 clove garlic, minced

3/4 cup dry white wine

1/2 cup chicken broth

1/4 teaspoon thyme

1/4 teaspoon parsley

1 small lemon, sliced

2 tablespoons butter

Season chicken with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Brown chicken well on all sides; add more butter and oil to skillet as necessary. Drain on paper towel; set aside. Discard all but 1 teaspoon fat from skillet. Add green onions, garlic, wine, broth, thyme and parsley. Bring to a boil, scraping up browned bits. Return meat to skillet, skin side down; reduce heat. Cover and cook for about 30 minutes. Gently squeeze lemon juice over chicken; lay slices on top. Cover and continue cooking for 10 minutes. When chicken is done, transfer to a platter. Discard lemon slices. Cook pan juices until reduced to 1 cup. Add 2 tablespoons melted butter, stirring constantly. Pour sauce over chicken.