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A:  Sheryl, it took me a couple of days to hunt these recipes down.  But luckily the SDC Food Department was kind enough to share these delicious recipes with you and our other MomsBlog readers.  

Might I also suggest that you sign up for the "Bountiful Harvest Specialties" class at the NEW Culinary & Craft School opening 9/11 at Silver Dollar City.  Not only will you be able to get the recipe for Savory Skillet Succotash, you can learn unique tips and old-time cooking methods directly from the presenting chef.  Check out the Culinary & Craft School website for more details. 

Ozark Mountain Succotash

1 lb.                 Lightly breaded okra
8 oz.                 Frozen whole kernel corn
8 oz.                 Squash (yellow summer squash)
4 oz.                 Onions
4 oz.                 Green peppers
8 oz.                 Diced fajita chicken
1 tsp.                Garlic powder
1 tsp.                Salt
1 tsp.                Pepper

Sauté onions and peppers with butter-flavored vegetable oil.  Remove from skillet.  Sauté fajita chicken in same skillet with oil.  Remove from skillet.  Sauté corn and squash in same skillet.  Remove.  Fry okra in the skillet until golden brown.  Add salt, pepper and garlic powder.  When okra is done, add all ingredients to the skillet and heat to the desired temperature.  Serve.

Calico Potatoes

2 lbs. White Potatoes - sliced with skins on
1 lb.    Sweet Potatoes - sliced with skins on
1 Bell Pepper - diced
1 Medium-sized Yellow Onion - diced
Chunks of Smoked Sausage
Salt - to taste
Black Pepper - to taste
Garlic Powder - to taste

Combine and fry in ¼ pound of lard.

Harvest Skillet

Use equal amounts of the following - or to your preference.

Smoked Sausage, sliced
Flame Roasted Potatoes*
Corn
Seasoning to taste

Cook the smoked sausage.  Add flame roasted potatoes and corn.  Season to taste.

*  NOTE:  Flame roasted potatoes are especially prepared for us.  We feel a suitable substitute would be to use sliced red potatoes with the skins left on.  Sprinkle with garlic powder, pepper and paprika to taste.  Add onions, green and red peppers.