What's for Dinner Tonight?

[Ferd]

Originally Posted by Ronzo

Use pasta instead of the taters!

Not this time. I have some fresh new potatoes from my g-paw-in-law's garden. been needing to cook them for a while now. this looks like a good oppurtunity.

[Theresa]

Originally Posted by Ferd

Not this time. I have some fresh new potatoes from my g-paw-in-law's garden. been needing to cook them for a while now. this looks like a good oppurtunity.

me too - I have some fresh ones I'm dying to cook


wonder how fresh green beans would work vs. frozen...

[Theresa]

Originally Posted by Margies3

I made a super simple dish the other night that was delicious. And even better reheated the next day.

First I took some smoked sausage, split it down the middle lengthwise and cut it into about 2-3" chunks.

I put them in my big wok pan with a little water and cooked them. After they were nicely done, I took them out of the pan, added a dollop of butter to the pan and melted it, stirring the bottom to get all that good flavoring from the sausage. After that was mixed together, I added about 2" of water and a good size bunch of redskin potatoes that I had cut in half, putting the cut side down. I cooked them for about 10 minutes, then put a bag of frozen green beans across the top of them, 1/2 bag of frozen onions (cuz I'm too lazy to cut up a fresh one), and finally put the sausages back on top. I put the lid on and let all that cook together until the potatoes started to brown up nicely. Mmmmmmmmmmmm

does the wate cover the potatoes? And does the water cook out of the dish??

[Theresa]

ok - question -

you know what "peppercinies" are? right?

the whole banana pepper looking things you can get with pizza or subs?

What exactly are they? Are they regular sweet banana peppers that have been preserved in some way? I cannot find any information on them

what makes them different from the yellow banana pepper slices you can also get?

[Ferd]

Originally Posted by Theresa

ok - question -

you know what "peppercinies" are? right?

the whole banana pepper looking things you can get with pizza or subs?

What exactly are they? Are they regular sweet banana peppers that have been preserved in some way? I cannot find any information on them

what makes them different from the yellow banana pepper slices you can also get?

http://en.wikipedia.org/wiki/Pepperoncini

[Theresa]

Originally Posted by Ferd

http://en.wikipedia.org/wiki/Pepperoncini

Thank you - I had looked there but was spelling it wrong

[Trouvere]

Yes they are Italian and great in salads.Look for them where the olives and pickles are.

[Margies3]

Originally Posted by Theresa

does the wate cover the potatoes? And does the water cook out of the dish??

No, Theresa. the water didn't completely cover the potatoes when I made them. And yes, it cooks out. That's the reason why I didn't want to add toooooo much water, because I wanted it to cook out. I like my potatoes nicely browned (I'm really not a big potato fan, so if I'm going to eat them, they have to be fried nice and krispy)

I'm anxious to hear what you all think of this dish after you make it.

Oh, and what a great idea - modifying the uppity green beans!!! I've wanted to make them for our church monthly potluck, but sure can't do it for 60-70 people in bundles. Now I can give it a shot. I know they'll be a big hit!!

[jwharv]

Burrittos....................................

[Sherri]

I love the uppity green beans, but my family's favorite way to eat them is SOOOO easy! You just put canned green beans (drained) in the pan and cover them with chicken broth and add some onion salt and a little garlic salt. Let them cook for about four hours. They keep cooking down and you keep adding water to keep them from scorching. THEY ARE AWESOME! Last time, I added just a little sugar and they were even better. Chicken broth is the bomb, and it has no fat!