Skillet Yellow Squash and Onions - Recipe for Summer Squash and Onions from Janet

Skillet Yellow Squash and Onions - Recipe for Summer Squash and Onions from Janet:

Ingredients:

• 6 large yellow squash sliced
• 1 medium onion chopped
• 1 tablespoon bacon grease (I use extra virgin olive oil now)
• salt and pepper to taste

Preparation:

Slice squash in medium slices. In large iron skillet melt bacon grease or olive oil; when melted add the squash and onions in layers, sprinkling salt and pepper between layers. Cover and cook over low heat. When squash starts to become tender, mix gently and chop the squash a bit as you mix, but not a lot. Cook until squash is tender, about 20 minutes or so.

Alternative:

I put the onions in first, then the squash on top and cover – and I cook for longer than suggested (until brown and well done – more like an hour)

Filipino Pork Sisig Recipe by PinoyRecipe.Net - Sent using Google Toolbar

Filipino Pork Sisig Recipe by PinoyRecipe.Net

Originally, sisig was made from chopped parts of a pig's head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.

sweet tea - The Secret Recipe Forum

sweet tea - The Secret Recipe Forum

8-10 tea bags, any kind you like (although I highly recommend Luzianne or Lipton Iced Tea Brew)
Small pot of water, with a lid that fits well

1 cup of sugar (We use Splenda for sugar-free tea, it's delicious!)

1 gallon-sized pitcher (or a big pickle jar)

Directions:

Add sugar to water and bring to a boil over medium-high heat.

It doesn't matter how much water you boil; just make sure it gets really hot and bubbly. If you remembered to put the sugar in already, you're doing great. Now get your tea bags ready so that when the water comes to a boil you can just toss them in.

As soon as you get the tea bags in, the water may act like it's about to boil over. I usually just add the tea bags in with one hand, and then take the pot off the stove with the other. That way the hot bubbles have a chance to stir the tea up a bit, getting them off to a good brewing start.

Cover the pot and let the tea steep for as long as possible. It will be good in 20 minutes, but even better in an hour or two. Then pour the tea syrup (that's what it's actually called when made this way) into your gallon-sized pitcher and fill with water, making sure to gently squeeze the tea bags to get as much tea as possible into the water.

Well that's it, your Southern Sweet Tea is ready! Just pour into a glass (pretty canning jars are a southern favorite) filled with ice and serve. Some people will keep this in the fridge for several days, but unlike unsweetened tea, it's really only good for about 2 days. After that, it's time to make a fresh batch!

Pork Carnitas Recipe - Mexican Food

Pork Carnitas Recipe - Mexican Food