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This week's Down Home Country Cookin' Recipe is

 Zucchini and Yellow Squash Pepper Steak Skillet



  1 pound steak cut into strips or use 1 pound of beef chunks (meat of your choice)

1 can of carrots (drain off liquid)

1 medium size (8 inch) zucchini thinly sliced 

1 medium size onion thinly sliced

1 small green pepper thinly sliced

1-2 small yellow squash thinly sliced

1 clove garlic(crushed)

3 tablespoons vegetable oil

1 teaspoon salt

1/8 teaspoon pepper. 


 Prepare all the vegetables as directed. Have everything ready and chopped up before you start heating skillet. Add the meat first, then 2nd add all the vegetables and seasonings last. Stir and mix well in the skillet. Cover and cook over medium heat, stirring occasionally, until vegetables are tender to touch about 10 minutes into cooking process. Sprinkle with grated parmesan cheese.

Fix some Pillsbury breadsticks, add some garlic butter to them ( melt some butter/1/8 teaspoon of crushed garlic) mix in a bowl and brush on top of bread, then drizzle some parmesan cheese on top for added touch to your meal.

Serves 4-6 people

Cost:  Under $20.00


Kenco News Representative Dana Shutt is well-known as an excellent chef, creating good old-fashioned country-style cooking. Mrs. Shutt is an avid fan of a wide variety of cooking techniques and recipes. Her recipe's of down home country cooking is widely enjoyed by many. 
NOTE: This content is the sole property of Dana Shutt. This content cannot be utilized by other websites without the permission of Mrs. Shutt.

You may contact Mrs. Shutt via email at soccermomdls@aol.com