My mother used green bell peppers in her stuffed peppers recipe, one of my favorites when I was a boy, right up there with her peach pie, but for trail cooking I make it with red, yellow, and orange peppers in my “unstuffed” version.
From the moment women leave the home, they are advised, “You’ll need a little black dress.” That dress is essential–it becomes your all purpose, go anywhere armor. I’ve got a recipe that serves the same purpose. Whether you dress it up or down,
Oven-Fried Chicken Breasts with Pecan Crust is a crowd-pleaser for all occasions.
Shortly before you plan to eat the salad, rehydrate the dried ingredients with cold water using a ratio of 1 part dried mix to 2/3 part water. Check the salad after a few minutes and add a little more water as necessary.
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