This old skillet recipe is cheap and tastes good, and looks colorful. I still enjoy doing this skillet recipe with the last of garden vegetables. I use turkey bacon and Puritan oil instead of bacon and bacon grease. Sometimes I serve this dish with cornbread.
Use two-inch-tall iron skillet.
Fry bacon. Drain. Save for later.
Fry chopped onion in bacon grease until translucent.
Then add and continue to fry:
Chopped green Bell peppers
Sliced potatoes that have been boiled.
Cut up, chopped, red tomatoes (you can use canned tomatoes,
tomatoes are the main ingredient)
Then, crumble the saved, drained bacon on top of the rest of the vegetables. Season with salt and pepper to taste. Season with 1 teaspoon chili powder. (Or cut up hot peppers.)
Stir and simmer these ingredients together.
Cook, covered, on low heat for 15 minutes.
Serve with bread and butter and iced tea.
Heat leftovers (can be frozen) and serve with scrambled eggs. You can make a large or small amount depending on how many vegetables you have.
Naomi J. Ochs
Back in 1955 a call went out from the editors of the then Capper’s Weekly asking for readers to send in articles on true pioneers. Hundreds of letters came pouring in from early settlers and their children, many now in their 80s and 90s, and from grandchildren of settlers, all with tales to tell. So many articles were received that a decision was made to create a book, and in 1956, the first My Folks title – My Folks Came in a Covered Wagon – hit the shelves. Nine other books have since been published in the My Folks series, all filled to the brim with true tales from Capper’s readers, and we are proud to make those stories available to our growing online community.
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