Category: Bacon

More To Life Than Bacon – Stuffed Peppers

Mediterranean Stuffed Peppers

1 large red pepper, 1 large yellow pepper
(Serves 2 – adjust as needed)
  Green peppers less sweet, then yellow, red sweetest. You choose.
3 oz Couscous
1 oz toasted pine nuts
Handful of black olives, roughly chopped.
 Green olives or capers if you prefer
   I detest olives. And capers. I use cocktail onions or diced chorizo.
      If I want to spice it up a bit, I use diced jalepeno 😀
13/4 oz feta cheese
13/4 oz semi-dried tomatoes, snipped
 or handful of cherry tomatoes quartered.
2 tbsp shredded basil.
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More To Life Than Bacon – Debby Bent’s Rice Pudding

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In 1916, Mabel Steele went to teach school at the ripe old age of 18, in extremely rural Colorado. The community consisted of three families who made their living raising trout for restaurants in Denver. She had to learn to maintain disciple when some of the students were bigger than she was.
I suspect it was an eye-opener to a very self-confident, albeit naive young woman.
One of Mabel’s fond memories of that time is:
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More To Life Than Bacon – Switchel

Amish1

This simple recipe dates back to at least colonial times. It is taken to those working in the fields on a hot summer day. The sugar/molasses give an energy boost and the vinegar keeps the sweetness from becoming cloying. The ginger is reputed to prevent a shock to the system that would otherwise occur when drinking a lot of cold water when one is oveheated. I used make up a jug of this (with honey instead of molasses) to take with me when working in the hayfields.
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