Lewis Family recipes
String/Snaps, Bacon, Onion and Red Taters
In a 12-inch skillet, fry ½ lb. of bacon ¾ done. Set bacon to side of plate when done. Drain grease from skillet, save in coffee cup. Cut bacon in 1-inch strips.
Cut in half 6-10 small red potatoes, add ¼ tsp. salt, cover with water, bring to boil and simmer until water has evaporated. In the dry skillet, fry the potatoes until they brown a little.
Add 1 Tbs. bacon grease or butter to skillet. Dice ½ to whole Vidalia or sweet onion in large ¾ inch pieces. Sauté until clear with potatoes still in skillet (or take out potatoes while sautéing onion. Add potatoes when onions are done).
Add bacon and 1-2 quarts of green beans. Add ½ tsp. Dean Jacob’s Spicy Garlic (can purchase at Southwind Café). Sprinkle ¼ tsp. lemon-pepper and one or two shakes of Montreal Steak seasoning. Add a little water and butter, cover and simmer 10-12 minutes or until green beans are just tender.
Eat ’em now or later! I put in fridge overnight and wrap it up in foil to reheat at 350 for 45 min., for dinner the next night!