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.
Order a copy
To purchase a copy of Dinner on the Grounds, visit preserveoakridge.org. Cost is $20.
Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
