Hot Barbeque Potatoes
June 20, 2009
Hot Barbeque Potatoes
What You Need:
2 lbs. russet potatoes, peeled and cut into large chunks
1 yellow onion, peeled and cut into chunks
1 tbsp bacon drippings
1/2 C natural ketchup
1 tbsp red pepper sauce
1 tbsp sucanat
1 tsp of salt
1/2 tsp pepper
How to Make It:
Place the potatoes and onions into a large pot and add enough water to just cover.
Stir in the bacon drippings, ketchup and red pepper sauce until well blended.
Sprinkle in the sugar, salt and pepper stirring to blend in well.
Place the pan over high heat and bring the water to a brisk boil.
Reduce the heat to medium low and simmer the potatoes for 25 minutes or until very soft.
Remove the pan from the heat and allow the potatoes to stand in the pan for 30 minutes or until most of the liquid has been absorbed.
Return the pan to the stove over low heat and stirring occasionally cook the mixture until bubbly.
Makes 8 servings
These barbecued potatoes are always a hit. Allowing them to stand and absorb the liquid is what gives them their red color. Adjust the red pepper sauce to your tastes or leave it out completely if you prefer.
Parmesan Tomatoes
June 20, 2009
Parmesan Zesty Tomatoes
What You Need:
4 green tomatoes, sliced 1/4 inch thick
2 tsp salt
1/2 C cornmeal
1/2 C Parmesan cheese, grated
1/2 tsp garlic salt
1/2 tsp dried oregano
1/2 tsp ground ginger
1/8 tsp red pepper flakes, crushed
2 eggs
1/2 C of olive oil
How to Make It:
Sprinkle both sides of the tomato slices evenly with the salt.
Let the tomatoes stand undisturbed for 10 minutes.
Place the cornmeal into a shallow mixing bowl.
Add the Parmesan cheese and toss to combine.
Sprinkle in the garlic salt, oregano, ginger and red pepper flakes blending all the ingredients together well.
Break the eggs into another shallow bowl and beat lightly with a fork.
Pour the olive oil into a skillet and place the skillet over medium heat.
Pat the tomato slices dry with paper towel.
Dip the slices into the eggs allowing any excess to drip off.
Coat the slices in the Parmesan mixture.
Place the tomato slices into the oil and fry, a few at a time, for 3 minutes or until the bottom is golden brown.
Turn the tomatoes and continue frying for 3 minutes or until completely browned.
Remove and drain on paper towel.
Makes 8 servings
If you like fried green tomatoes you will love these little gems. Cooking outside use a deep fryer and fry up a batch of these tasty treats. Cook the same as above being sure your oil is at 375 degrees each time you add new tomatoes. Fry the tomatoes a few at time for 5 minutes or until golden brown.
Crunchy Celery And Carrots
June 20, 2009
Crunchy Celery And Carrots
What You Need:
4 C of carrots, sliced
3 C of water
1/2 tsp salt
2 C of celery, sliced
2 tbsp butter
1 tsp dill weed
1 C of pecans, chopped
How to Make It:
Place the carrots in a saucepan.
Pour the water over the carrots and place the saucepan over medium heat.
Sprinkle the salt into the water and stir slightly to combine.
Bring the water to a rapid boil.
Reduce the heat and cover the pan.
Cook the carrots for 10 minutes.
Add the celery to the carrots and recover the pan.
Continue cooking 5 minutes or until the carrots and celery are fork tender.
Drain well and set aside keeping them warm.
Place the butter into a small skillet over medium heat.
When the butter has completely melted stir in the dill weed until well combined.
Stir in the pecans being sure they are coated well with the butter mixture.
Sauté the pecans for 8 minutes or until toasted.
Sprinkle the toasted pecans over the vegetables.
Makes 8 servings
This tasty side dish will help make any summer meal complete. Add strips of red bell pepper for a more colorful dish.
