Entrée
1st Place, Stephen D. (Blade Blackie) Black, Troop 381 committee chairman, Spring Mills, Pa.
Entrée 1st Place, Stephen D. (Blade Blackie) Black, Troop 381 committee chairman, Spring Mills, Pa. |
1 1/2 pounds thick-sliced or chunked bacon
1 medium head of cabbage
1/2 cup water to start
1 bag hot peppers (a dozen or so, depending on your tolerance for hot)
1 softball-size onion
2 sweet peppers
1 can condensed cream of mushroom soup
1 pound dried beef or favorite meat, cut into 1-inch squares
salt, pepper, garlic (cloves or powder)
Cook in a very large skillet or Dutch oven.
Cut bacon into squares, fry until golden brown. Leave grease in the skillet.
Chop cabbage into 1/2-inch strips, break apart, and add. Fill skillet with cabbage and add 1/2 cup water. As cabbage cooks down, add rest of cabbage until all has been put in. Cover the skillet but uncover it occasionally to stir cabbage to keep it from sticking. Cook until cabbage starts to get limp.
Cut the onion and sweet peppers into small pieces and add, keeping some of the strips of each for garnish (if desired). Add the meat squares and the can of mushroom soup. Add water as needed, enough for a broth that allows soup to blend easily and keeps stock from sticking. Add salt, pepper, and garlic according to taste, mixing well. Cook until sauce is thick.
Determine the amount of "hot" you want to achieve and add hot peppers, leaving the stems on the peppers. (This keeps the seeds inside the peppers.) When stirring, do not break open the peppers.
Cook until sauce is smooth and thick, stirring occasionally. Garnish the top with pieces of onion and the colorful hot and sweet peppers. Simmer about 15 minutes.
This dish can be served by itself or on bread or rolls with butter for that extra taste boost.
Serves 12 to 16.
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