All But The Meat - WSFA.com: News Weather and Sports for Montgomery, AL.

All But The Meat

Recipe from Rennie Phillps of Scott City, Mo.

Total Time: 30 minutes

3 bell peppers - cut up into bite size pieces
6 or 8 fair sized potatoes cut up into bite size pieces
2 onions - cut in half and then sliced about 1/4 inch thick
1/2 cabbage - sliced

1. We start with a #8 or 9 cast iron skillet. Spray it with non stick spray and then add 1 cup water. Turn heat on high.

2. Add the onion and peppers and potatoes. Cook until the potatoes just begin to soften. Then add the cabbage and cover with a lid and reduce the heat.

3. Add some salt, garlic and curry and cook for another 5 minutes or so. Add cheese if you like cheese. There is no set amount on any of the ingredients. If you like peppers and onions add more. If you don't add less or skip.  To make it a one skillet meal add some hotdogs.

Servings: 6-8 servings.
Comments: This is a great once skillet meal.

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.