September has been a busy month for me. I suddenly realized that I had not posted anything new and exciting for you to read. So I decided to make this first post in September another round in the Best Cooks Competition.
The two recipes that I am featuring are from two men that I have had the pleasure of knowing. One is my stepfather who is now deceased and the other is a former teaching colleague who now lives in Florida. How you enjoy their recipes.
Kielbasa and Cabbage
6 slices bacon, cooked, drained
1 large cabbage head, cut in wedges
4 carrots, cut in thin rounds
1/4 c. water
1 lb. Hillshire Farm's kielbasa, cut in 1" rounds
Place cabbage and carrots in bacon drippings in large skillet; add water; stir gently to coat cabbage. Cover; cook over medium heat, 10 - 15 minutes, until carrots are fork-tender. Add kielbasa; cover; cook 20 minutes or until water has evaporated. Serve with crumbled bacon on top. Can lightly brown kielbasa before adding to pan. Serves 4
I loved to visit my Momma. It was an added treat on the days my step dad was cooking this dish. I am convinced that it was tastier because he cooked it in an old deepsided cast-iron skillet.
Submitted By: James D. Baucom, Jr.
1 each red and yellow bell pepper, chopped
8 large tomatoes, diced
1/4 c. garlic, chopped
1/2 c. cilantro, finely chopped
1 Serrano pepper, chopped
1/4 c. white vinegar
1 Hungarian pepper, chopped
8 green onions, chopped
1 c. mild banana peppers, chopped
salt/pepper to taste
1 (6 oz.) can Contadina roasted garlic tomato paste
Combine all ingredients; mix well; chill. Serve with favorite tortilla chip. Serves 20
Rob shares this recipe that he got from his mom.
Submitted By: Rob Hornyak