A Year-Round Guide to Franklin and Nantahala

½ cup onion, chopped ½ cup green pepper, chopped ½ cup sweet red pepper, chopped 4 medium red potatoes, cubed 3 tablespoons cooking oil ¼ cup beef broth ½ teaspoon

Madison County Championship Rodeo

½ cup onion, chopped ½ cup green pepper, chopped ½ cup sweet red pepper, chopped 4 medium red potatoes, cubed 3 tablespoons cooking oil ¼ cup beef broth ½ teaspoon

Rosemary and Goat Cheese Strata

½ cup onion, chopped ½ cup green pepper, chopped ½ cup sweet red pepper, chopped 4 medium red potatoes, cubed 3 tablespoons cooking oil ¼ cup beef broth ½ teaspoon

Potatoes O’Brien

½ cup onion, chopped
½ cup green pepper, chopped
½ cup sweet red pepper, chopped
4 medium red potatoes, cubed
3 tablespoons cooking oil
¼ cup beef broth
½ teaspoon Worcestershire sauce
1 teaspoon salt

In a skillet over medium heat, sauté the onion, peppers, and potatoes in oil for 4 minutes. Combine broth, Worcestershire sauce, and salt; pour over vegetables. Cover and cook for 10 minutes, or until potatoes are tender, stirring occasionally. Uncover and cook until liquid is absorbed, about 3 minutes.

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This story was published on Feb 21, 2013

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.