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Side dish offers a burst of flavors

This week I am so excited to share an absolutely delicious burst of flavors recipe I enjoyed at a cookout last weekend. My friend Becky said she was raised on this dish and was served frequently at her house while growing up. She served it as a side dish but is certainly hardy enough to serve as a meal. The flavors of layered lettuce, boiled potatoes, green onions, radishes and hard boiled eggs topped with a bacon vinegar gravy just exploded in your mouth. I loved it and can't wait to make it this week at my friend Chuck's cabin.

Becky's Coincha Sauce

Chopped lettuce

Boiled baby red potatoes

Sliced green onion

Sliced radishes

Hard cooked egg, chopped

Bacon gravy:

8 slices bacon

1 cup white sugar

3 teaspoon cornstarch

1/2 teaspoon salt

1/4 cup water

1/2 cup white vinegar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens. On individual salad plates, spread the chopped lettuce. Add boiled potatoes on top and mash potatoes with a fork. Layer, sliced green onion, sliced radishes and chopped hard cooked eggs. Use in the proportions you desire. Next make the bacon gravy and serve warm poured over the top of lettuce mixture. Serve immediately.

MJ's Creamy Cucumbers

2 large cucumbers, peeled and thinly sliced

3/4 cup sour cream

6 tablespoons cider vinegar

6 tablespoons sugar

1/4 teaspoon garlic powder

1 teaspoon dill

1/2 teaspoon salt

Combine all sauce ingredients in a bowl; add sliced cucumbers. Let sit in refrigerator for a couple of hours before serving. The sauce lasts a long time in the refrigerator. Just keep adding fresh sliced cucumbers.

Marshmallow Krispie Bars

1 package (19.8 ounces) Chewy Fudge Brownie Mix

1 package (10 1/2 ounces) miniature marshmallows

1 1/2 cups semi-sweet chocolate chips

1 cup creamy peanut butter

1 tablespoon butter

1- 1/2 cups Rice Krispies

Preheat oven to 350 degrees. Grease bottom of 13- by 9-inch pan. Prepare and bake brownies following package directions for basic recipe. Remove from oven. Sprinkle marshmallows on hot brownies. Return to oven. Bake three minutes longer. Place chocolate chips, peanut butter and butter in medium saucepan. Cook over low heat, stirring constantly; until chips are melted. Add Rice Krispies; mix well. Spread mixture over marshmallow layer. Refrigerate until chilled. Cut into bars.

GARY'S TIP: To keep your outdoor barbecue grill clean, spray or wipe with vegetable oil. It makes clean up a snap.

FOOD FOR THOUGHT: If you can't have everything you want, make the best of everything you have.