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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
LOADED BAKED POTATO SALAD

3/4 cup sour cream
3/4 cup mayonnaise
8 slices bacon, crisply cooked, drained and chopped (about 1/2 cup)
1/2 cup chopped red onion
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 medium baking potatoes (about 2 pounds)
Thinly sliced green onions with tops (optional)
Shredded cheddar cheese (optional)

Combine sour cream and mayonnaise in small bowl. Chop bacon and red onion; add to sour cream mixture. Stir in salt and black pepper; cover. Refrigerate until ready to serve.

Preheat oven to 425 degrees. Scrub potatoes thoroughly and pat dry. Prick potatoes. Bake 50-60 minutes or until tender. Remove potatoes from oven; cool completely.

Coarsely chop potatoes into 1/2-inch pieces. Place in large bowl; fold in sour cream mixture. Cover and refrigerate 4-6 hours or overnight. Garnish with sliced green onions and cheddar cheese, if desired.
— Laura Mitchell, Department of Communication





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