October arrives tomorrow,
that time of year when things go bump in the night...
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|I start with a 16 ounce package of dried peas that have been washed and "old maids" removed. Add 6 - 7 cups of chicken bouillon. Then I add 1 cup ham leftovers chopped, 1/4 cup diced onions and finely 1/2 cup chopped carrots. Simmer on low, stirring and use a whisk to start breaking down peas as they cook and soften. Continue to whisk until smooth and carrots are cooked. Salt and Pepper to taste. Serve hot.|
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|What will glue, twine and an old dead light bulb make?|
|Wash and clean seeds from green pepper halves.|
|Layer bottom of peppers with shredded provolone cheese.|
|Next layer, lightly sauteed onions.|
|Next, sliced Bella mushrooms.|
|Add sauteed sliced thin beef steaks.|
|More shredded cheese.|
|Cover and bake until peppers are tender in 350 degree oven, approximately 45 minutes.|
Uncover and bake until cheese is melted and golden if desired.
|My tip: I slice the bottoms of the tomatoes|
prior to putting in hot water bath,
it helps make the skins slide off easily when you peel them.
|Wash the green peppers under running water. Cut the peppers in half, remove the stem, clean out the inside seeds. Put pepper halves in a pan of boiling water to blanch for 3 minutes.|
|Remove peppers after 3 minutes and immediately cool them in cold water 3 more minutes to stop the cooking.|
|Remove the peppers from the ice water and dry the pieces with a towel. I place the peppers flat on a baking sheet and freeze prior to putting the portions I want into freezer bags and storing them in my freezer.|
I love all the DIY Garden Luminaries that light porches, decks, walkways and gardens around my neighborhood. I was inspired with all the s...