Southern Style Succotash
|Margarine||1 Tablespoon, melted|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon, divided|
|Corn flakes cereal||3 Cup (48 tbs) (Kellogg's)|
|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green bell pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Canned stewed tomatoes||28 Ounce, drained (1 Can, No Salt Added)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Dried parsley flakes||2 Tablespoon|
|Frozen cut okra||1 Pound, thawed (1 Package)|
|Frozen whole kernel corn||10 Ounce, thawed (1 Package)|
Stir margarine, Worcestershire sauce, lemon juice and 1/4 teaspoon red pepper in large skillet over medium heat.
Add Kellogg's® Corn Flakes® cereal.
Stir gently until cereal becomes lightly browned and crisp.
Set aside for topping.
In large skillet coated with vegetable cooking spray, cook and stir onion, green pepper and garlic over medium-low heat.
Add tomatoes, tomato sauce, parsley and remaining 1/4 teaspoon red pepper; stir to combine.
Add okra and corn.
Stir occasionally until okra is tender.
Sprinkle with reserved topping just before serving.