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I haven't made this version on the stovetop in particular, but we make this exact recipe in the crockpot all the time. Can use any cut of meat (tough -- no problem!) Add the whole jar of peppers, juice, peppers and all to the crockpot over the top of your meat. Set the crockpot on high and let it go to work for 8-9. Yes -- on HIGH. The meat is pull-apart tender, very nicely flavored and the peppers just melt in your mouth. Serve it on hard rolls like a philly cheese steak with provolone, american or even queso. Yum!!!

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Guadalupe River Bottom Puddin' Cake

Reviewed: Apr. 19, 2002

My mom has made this for years -- nothing signifies "home" more than this recipe! She is diabetic, so she has tailored it some to her special needs, but the changes don't alter the flavor at all, only the sugar content. She makes it with sugar-free puddings and sugar free Cool Whip. She also cuts back on the powdered sugar to taste -- usually by about 1/3 to 1/2 less. We use the 1/3 less fat cream cheese (NOT the no-fat -- doesn't work with that one) and don't put the shavings on top. Still good without the shavings. It's also very easy to make and take just about anywhere -- pot lucks, holiday dinners, I've even requested it instead of a birthday cake when I was younger.

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