Tag Archives: bacon

Stuffed Green Bell Peppers

My niece and her boyfriend made this on Valentines Day.  It was so good and I don’t like green peppers.  I guess I do now!

You will need:

Preheat oven to 350

4 green bell peppers, sliced in half, cored and seeded

2 cloves garlic minced

1 small shallot sliced

4 pieces bacon chopped

About 10 slices of good rare roast beef, choppedImage

8 slices provolone cheese

Arrange the bell pepper halves on a baking pan, skin side down so you can fill the “bowl” of the pepper

Saute garlic and shallots on stove until shallots are almost soft

Add bacon to garlic and shallots and cook until bacon is done, not too crispy add the roast beef just for a minute and stir until roast beef is warm but not cooked through

Lay a piece of the provolone on the bottom of each bell pepper, press it in the bowl of the pepper so it forms to the pepper

Fill the peppers with the mixture from the pan

Lay another piece of provolone on top of the filling

Put it in the oven just until the cheese melts

This was so good.  The pepper isn’t soft, it is still crispy and tastes a bit sharp.  The cheese balances the sharpness of the pepper and it is delicious!



My Great Grandma’s Canadles or Canoodles

buttermilkMy Great Grandma Derer called this canadles, like cah-nay-duhls.  She is Czech/Polish/whatever the borders were,  so I was always corrected by German speaking people.  Turned out her dialect was a tad different.  THAT’S how she said it, so that’s how I say it.  She made this EVERY Friday.  I apologize that the recipe isn’t exact.  This is one of those old world foods, and I was taught by watching, tasting, and smelling.  This was accompanied by my Great Grandpa’s schpeck fry, see other post.

You will need:

A large container of large curd cottage cheese, set out to room temperature

A small container of buttermilk set out to room temperature, small skinny container of buttermilk…not a 1/2 gallon or anything.  Smallest  you can buy.

A large pot of boiling, salted water

A large heavy skillet

1/2 of 1 small onion finely chopped about 1/4 of a cup, or less, whatever you get out of 1/2 of 1 small onion

1/2 of 1 small potato, peeled and finely shredded for dumplings just a really small white potato

1 egg

small chunck of slab bacon finely copped, about 1/4 of a cup, NOT regular bacon from the store, you can get REAL slab bacon at the butcher or any German/Polish store

You want the bacon and onions to be approximately the same size when chopped.  Like little rectangles.

About 2 cups of flour, add more if too thin, add more water if too thick.


You will need to make the dumplings first, this takes time and patience.

Mix flour and water, egg and potato to the consistency of thick pancake mix.

Use a regular teaspoon, one you would eat with, gather some of the mixture on the spoon, about a 1/4 of the size of the spoon and drop into the boiling water.  You want the dumpling long and skinny, but small  ..the size of your pinky finger.

Keep doing this until all of the dumplings are made.

They are done when they float to the top, you don’t need to remove the one’s that are done, just keep going until all are made or it’ll take you the rest of your life to finish 😉

Drain and rinse with cold water, just a quick rinse to rinse off the starch, not a lot, you don’t want to make them “cold”, just taking the slickness off of them.  You’ll see what I mean.

Add room temperature large curd cottage cheese to dumplings, mix together, set aside

Now you will need to:

Heat frying pan on medium heat

Add finely chopped slab bacon

Add onion

let onion and slab bacon cook until onion is translucent and soft, do NOT drain bacon fat from skillet.

Take skillet off of heat.  You are going to add the buttermilk, but you don’t want it to curdle so the temperature needs to come down to warm.  If it’s too hot the buttermilk will curdle and you are done, there’s no saving it.

Once the pan is warm slowly add the room temperature buttermilk to the pan and stir

Now add the bacon/onion/buttermilk mixture to the bowl of dumplings and cottage cheese


*note: you will know immediately if you made this right by the aroma that wafts up as soon as you add the bacon mixture to the dumplings.  It’s a tangy, bacony smell that is unforgettable..at least to me..wish I could add “smell” to this post.

Serve immediately.   It won’t be hot, but it will be warm enough to eat and not taste like it’s too cool.  Work fast after the dumplings are done!

This is not a food you can re-heat, well you could but it tastes like crap if you do, so enjoy it right away!

Another old-world recipe from my family.


My Great Grandpa’s Shpeck Fry

My Great Grandfather is from Czechoslovakia.  Every Friday he made what he called “shpeck fry”  It is one of my favorite things on Earth.  I was little when he would make this outside on the back porch.  The whole family would come and eat this, good times.

You will need:

Charcoal BBQ, low heat

Thick sliced french bread

A small chunk of slab bacon, REAL slab bacon.  I’ve included a picture.  You can get it at a butcher.  Not raw regular sliced bacon, it’s NOT even close to the same.Image

A couple of cloves of garlic sliced in half

Place piece of slab bacon on grill over slow burning coals.  Allow the bacon to start releasing it’s juices, or grease cause let’s face it, it’s grease, not juice.

Arrange slices of bread all over grill

Immediately pick up the slab bacon with tongs and rub all over the bread as the bread toasts while continually flipping the bread

Right after you rub the bread with the bacon, take a slice of garlic and star rubbing the bread with the raw garlic.

The bread should be toasty, not burned.

The garlic will rub off on the toasted surface of the bread, so it’s up to you how many cloves of garlic you want to use.  It is a strong raw garlic taste, I like a lot, others just like a little.

Then remove the bread and eat immediately.

There you go!

Wonderful Czech, yummy, garlicky, bacon fat, goodness!  I don’t recommend this kind of diet on a daily or weekly basis, but it is GOOD!