Tangy Potato Salad

Tangy Potato Salad

new potatoes

bacon

scallions (green onions)

garlic

pickled jalepenos

1-2 tbsp flour

1/4 c sugar

Hungarian paprika

bout 1/2 cup vinegar

Boil new potatoes until fork soft. Meanwhile, cut bacon into small pieces and fry crispy. Remove bacon from pan. Mince the scallions, garlic, and jalepenos. Add to the bacon grease and sautee until soft. Add flour, sugar and paprika to pan, stirring the ingredients in well. Then add about 1/2 cup of vinegar to the pan and let simmer into a nice sauce.

Add sauce to drained potatoes and mix well. Can be served warm, cool or cold.

Recipe from Cooking for Real on Food Network.

Seven-Layer Dip

Seven-Layer Dip

large can refried beans

1-pound taco-seasoned ground meat

2 medium tomatoes, diced

1 can black olives, sliced

3 green onions, sliced

1 bad=g cheese, shredded (fiesta blend or cheddar is best)

sour cream

guacamole (opt.)

Preheat oven to 350*. In a medium skillet, brown the ground meat and add the taco seasoning according to the package directions. Meanwhile, heat the refried beans in a microwave-safe bowl.

In a 9x13in casserole dish, spread the refried beans in the bottom. Then add the meat in an even layer over the bottom. Add the cheddar cheese in an even layer. Place in the oven until the cheese melts. Then add the tomatoes, black olives and onion to the top in an even layer.

Set sour cream to the side so everyone can get the amount they want. Salsa and guacamole are also good toppings. Dip with Doritos or other tortilla chips or eat with a fork. Enjoy! :)