OLE TIME PORK BACKBONE STEW4-6 lbs. pork backbone piecesOlive oilflour1 (16-oz.) container chopped onions1 of each color bell pepper, cut into strips (red, yellow, orange, green)1 (8-oz.) container sliced mushrooms2 T. minced garlic2 yams, cut into large diced sizes (can…
CLASSIC AND HEARTY PASTA FAGIOLI2 lbs. ground beef6 (14 ½-oz.) cans beef broth2 (28-oz.) cans diced tomatoes, undrained2 (26-oz.) jars good quality spaghetti sauce (I like Prego’s)3 large Vidalia onions, chopped6-8 celery ribs, diced3 large carrots, sliced2 c. canned cannellini…
As we start off this wonderful autumn month, I will start to concentrate on menus that reflect our great “YAM” or as some people say, “SWEET TATERS”.Honestly, before I moved to Opelousas, I never really ate yams and for a…
