Red Led And Hat Tallys Food
RED LED AND HAT TALLY'S
This was a favorite of mine as a child. My grandmother and great grandmother used to make it as they were canning. It was a recipe my great-grandfather had while in the Navy during WWII.
Provided by Tara1183
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Chop bacon and fry just until it starts to crisp.
- Add tomatoes, celery, onion and pepper and stew on med-low with bacon until tender (about 15 min).
- Sprinkle with sugar, stir and serve in bowls with fresh bread.
Nutrition Facts : Calories 356.8, Fat 31, SaturatedFat 10.3, Cholesterol 46.2, Sodium 576.8, Carbohydrate 10.6, Fiber 2.8, Sugar 6.2, Protein 9.9
RED LENTIL SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
- Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
- Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
- Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
- Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.
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