Cut peppers in small strips and place in bowl.Cut onion in half and again into small diced pieces. Heat a large cast iron skillet
with enough of olive oil to cover bottom of skillet. Place peppers into heated skillet and continue to fry until peppers are soft.
. Add onions salt,pepper and garlic to taste. Contine to cook until onions are soft and peppers are getting a black burn look to them. Remove from heat.Allow
to cool.Place in a jar and refridgerate. Great for adding to grilled cheese or side dish with pasta .
Garlic Bread
large loaf of Italian bread
4 cloves of garlic
butter
salt-pepper
oregano
Cut loaf of Italian bread in half. Butter bread and add minced garlic. Add salt, pepper and oregano to taste.
Place in preheated oven at 350 degrees until golden brown.
Hot Wings
3 pounds of chicken wings
1 8 oz bottle of wishbone Italian dressing
1/3 cup of Louisanna hot sauce
1-gallon size food storage bag
In food storage bag place chicken wings and the contents of wishbone Italian dressing, and 1/3 cup of Louisanna
hot sauce. Close bag and mix until all the pieces are covered. Place in refridgerator over night.The nexts day preheat
oven to 350 degrees and place into oven between 30 - 45 minutes. Serve with rice or as a geat side dish.
Italian-Style Broiled Tomatoes
Serve this side dish with grilled steak.
Serves 4
2 large Tomatoes, cut in half
1/2 cup Breadcrumbs
1 tablespoon Butter, melted
1/4 cup Parmesan cheese
1/8 teaspoon Basil
1/8 teaspoon Oregano
1/8 teaspoon Garlic, granulated
Place the tomatoes, cut side up, on a cookie sheet. In a
mixing bowl, toss the melted butter and breadcrumbs. Add
the cheese and herbs. Mix well. Top the tomatoes with the
mix. Place under the pre-heated broiler until just starting
to brown. Serve warm.
Russian Dressing
This popular dressing from the 1950's is enjoying a new
popularity. It's the dressing recommended for a classic
Reuben sandwich (not Thousand Island).
Makes about 1 1/2 cups
1 cup Mayonnaise
1/4 cup Prepared chili sauce
1 teaspoon Onion, minced
1 teaspoon Horseradish
1/4 teaspoon Worcestershire sauce
1 Tablespoon Parsley, minced
1/2 teaspoon Paprika
Mix all ingredients. Refrigerate.
Boston Baked Beans
Making this long-cooking dish from scratch is worth the
wait.
Serves 8
1 pound Navy beans, dry
8 cups Water
4 tablespoons Brown sugar, dark
1/2 teaspoon Salt
1 1/2 teaspoons Mustard, dry
1/2 cup Molasses
4 ounces Salt pork, thinly sliced
Soak the beans in the water overnight. Place in a large
soup pot and simmer until just soft (about one hour).
Drain. Place in a large casserole dish (that has a lid).
Mix together the sugar, salt, mustard, and molasses. Pour
over the beans. Stir in the pork. Add enough water to
cover. Place the lid on and bake at 350 for three hours.
Remove the lid (add warm water if the beans are beginning
to dry out) and bake for 45 minutes longer uncovered.
