Quote:

Sara,

I love the "cat who" series. I have read all of them and wish there were more!

DonnaZ

Donna, I wish there were more also, she must have run out of stories. I have found a new author with a series of Sheriff Dan Rhodes mysteries. I have read almost all of them. Author is Bill Crider.

Phil, how did that get in your recipes? Oh, I know pasties!

This is how they sounded like they must look.

Sara

Donna for pickled eggs, my husband reserves the juice from sweet and dill pickles, puts it in a large jar and puts the boiled eggs in that. He loves them!

I have done the same as above and added juice from beets.

I love beets anyway they are fixed!

Sara

You cook Hungarian Potato Stew like this. You fry the onions with one teaspoon of hot pepper and one teaspoon of sweet pepper. You mix them all together. Then you dump the cooked boiled potatoes into it and stir it all up in the big pot. You let it cook for ten minutes or so and then taste it if it is too hot or is it too sweet. If it is too hot add more sweet pepper into it and vice versa.

Everybody says in my house that when I make that dish, it tastes delicious!!!

Lawrence Bergfeld

Hi Lawrence,

Thanks so much for stopping by, and Thanks for the Recipe for the Hungarian Potato Stew. It sounds absolutely delicious. Oh, and by the way, it can't be too hot for me, but thanks for letting us know that the heat can be adjusted. Some people have sensitive stomachs I understand.

Speaking of HOT!, here's a thick, meaty chili with a little kick. This killer recipe is easy although has a bit of extra prep because of all the meats in it. You can also adjust the heat temperature with this dish, based on how much fresh habanero you add. I prefer a tree-alarm fire drill myself, so I add extra Habanero Peppers.

Five Meat Habanero Chili

Ingredients

• 4 slices hickory-smoked bacon
• 3/4 pound ground beef
• 1 pound bulk pork sausage
• 3/4 pound cubed beef stew meat
• 1 1/2 cups chopped onion
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1/2 habanero pepper, seeded and minced, or to taste
• 1/2 large green bell pepper, chopped
• 1/2 large red bell pepper, chopped
• 1 (28 ounce) can tomato sauce
• 1 1/2 teaspoons ground cumin
• 2 cups cubed cooked chicken
• 3 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can butter beans, rinsed and drained
• salt and pepper to taste
• 3/4 cup sour cream (optional)

Directions

1. Place the bacon in a large pot, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. In the same pot, stir in the ground beef, sausage, and beef stew meat. Cook and stir until the ground meat is crumbly, evenly browned, and no longer pink. Drain and set meat aside in a bowl. Discard any excess grease.
2. Reduce heat to medium, then stir the onion, garlic, celery, habanero pepper, green bell pepper, and red bell pepper into the same large pot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato sauce and cumin, then add the beef and sausage mixture, bacon, and chicken. Stir in the diced tomatoes, cannellini beans, pinto beans, and butter beans. Season with salt and pepper. Bring to a boil over high heat, then reduce heat to low and simmer for 2 hours. Serve with a dollop of sour cream.

Thanks Again For Visiting My Friend & Come Back Often,

Phil

Hello My Friends,

The next time someone asks you, "What's for Breakfast?". Just say, how about an egg, surrounded by a strip of bacon, and then topped with a square of cheese.

This is really a very easy idea with a minimum of fuss or muss for any number of people. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time. This recipe is for 1 serving, but of course, you can scale it to the number of eggs you would like to bake. You can cook up to 12 eggs in a muffin pan, however, if you are doing less, try to space them out in the pan for more even cooking.

Individual Baked Eggs

Ingredients

• 1 slice bacon
• 1 teaspoon melted butter
• 1 egg
• 1/4 slice Cheddar cheese

Directions

1. Preheat oven to 350 degrees F.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
3. Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

Then, if you really want to please the family, here's a great, flavorful way to prepare some grits. Of course, you can also use mild sausage and less or no hot sauce, if you prefer not to have the extra spice. The great thing about this recipe is that this can also be prepared ahead, up to the baking stage, and then refrigerated or frozen until ready to finish.

Sausage Cheese Grits

Ingredients

• 1 pound bulk spicy pork sausage
• 4 cups water
• 1 cup quick-cooking grits
• 4 ounces shredded Gouda cheese
• 3 tablespoons butter
• 1/4 teaspoon hot pepper sauce
• 3 eggs, beaten

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook the sausage in a large skillet over medium-high heat, stirring until the sausage is crumbly and lightly browned. Drain off the grease and place the sausage in a bowl. Meanwhile, bring the water to a boil in a large saucepan over high heat. Stir in the grits, and reduce heat to medium-low. Cook and stir constantly for 5 minutes until the grits are tender, or follow package directions.
3. Stir together the sausage, cheese, butter, hot pepper sauce, and eggs. Fold in the grits until combined, then spread into an ungreased, small casserole dish. Bake in the preheated oven until golden brown on top, 30 to 40 minutes.

Happy Sunday My Friends,

Phil