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4 slices bacon, fried crisp & crumbled
1/2 cup chopped onion
3 cup zucchini, diced
1/2 cup green pepper, diced
1/2 cup red bell pepper, diced
1 carrot, grated
1 tsp. Worcestershire sauce
1 cup celery, sliced diagonally
1 tsp. garlic powder
1 tsp. Greek seasoning
2 tbsp. granulated sugar
2 tbsp. vinegar
1 tomato, diced
Fry bacon until crisp. Drain on paper towel. Place diced zucchini, onion, green bell pepper, red bell pepper, carrot, and celery in skillet; stir fry for 6 to 8 minutes or until vegetables are tender but firm. Add Worcestershire sauce, garlic powder, Greek seasoning, vinegar and sugar. Cook until heated and well blended. Garnish with chopped tomato and crumbled bacon.
Clam Dip
8 oz. cream cheese, softened
1/4 cup milk
2 small cans clams, drained & finely chopped
1/2 cup mayonnaise
1 pkg. vegetable soup mix
1/2 tsp. lemon juice
1/2 tsp. hot sauce
1/2 tsp. garlic powder
1/2 tsp. sugar
Allow cream cheese to soften to room temperature. Drain clams and chop very fine. Combine all ingredients and mix well. Refrigerate several hours before serving.
More Recipes from Smoky Mountain Cookbook
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Pepper Steak
2 lbs. sirloin steak, thinly sliced
1 pkg. brown gravy mix
3/4 cup water
1 tbsp. soy sauce
1 tbsp. canola oil
1 tsp. garlic powder
1/4 tsp. black pepper
1 onion, sliced
2 bell peppers, cut in thin strips
4 cups cooked rice
Heat oil in a large skillet and sauté steak strips until brown. Combine brown gravy mix, water, soy sauce, garlic powder, and black pepper. Stir into steak mixture. Bring to a boil and simmer for 10 minutes. Add onion & bell pepper and simmer 10 more minutes. Serve over cooked rice.
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