Sour Cream and Bacon Potato Salad



For the marinade

4 oz olive oil

2 oz bacon drippings

2 oz cider vinegar

Herbs of your choice – I used 6 basil leaves, 1 sprig of fresh rosemary and about 2 Tbsp of fresh thyme; all chopped.

½ tsp garlic salt

For the Potato Salad

4 pounds small Red potatoes

4 large eggs, hard boiled. Separate yolks from whites and chop whites.

8 oz bacon, cooked to a crisp and crumbled (Be sure to reserve some bacon drippings for the marinade above)

½ bunch green onion, chopped

¾ cup mayonnaise

¾ cup sour cream (in a pinch I’ve used Greek yogurt)

3 Tbsp Dijon mustard

Salt and Pepper for seasoning

For Garnish

Chopped green onion and crumbled bacon (optional)


To Make the Marinade

Combine the bacon fat, olive oil, vinegar, herbs and garlic salt in a small food processor or shaker jar and combine well.

Season with pepper to taste.

To Make the Potato Salad

Clean (but do not peel) the potatoes and cut into 1″ cubes. Immerse in salted water. Bring water to a boil and boil for 7-10 minutes, testing potatoes to see if they are done. They should be firm but easily penetrated with a fork.

Remove from heat, drain and place back into pot.

Add the marinade and stir gently to cover all of the potatoes; refrigerate for at least one-half hour.

Mash egg yolks finely with a fork in a medium size bowl. Make the dressing by combining the yolks with the mayonnaise, sour cream and Dijon mustard; mix with a whisk and season with salt and pepper.

Add dressing, chopped egg whites, bacon and green onion to potatoes and mix gently. Taste and adjust seasoning with salt and pepper if necessary.

Refrigerate for a minimum of one hour before serving; best if made ahead and refrigerated overnight.

Garnish before serving with green onion and bacon bits.

Coca Cola BBQ Chicken

Coca-Cola BBQ Chicken


2 cups Coca Cola

2 cups Ketchup

1 onion, finely chopped

½ cup vinegar

¼ cup brown sugar

1 teaspoon EACH black pepper, garlic powder and salt


Mix pepper, garlic powder, salt and brown sugar together in a bowl. Place coca cola, ketchup, vinegar and onion in a medium saucepan. Add the dry ingredients and mix well. Bring to a bowl and then reduce heat to simmer. Simmer for one hour, stirring occasionally. Pour sauce mixture over chicken legs or pork and grill until meat is completely cooked.

Frito Hamburger

Frito Hamburger


1/3-lb ground beef patties, seasoned and cooked to your preference

Burger buns

Fresh jalapeno slices

Fritos (Original, not Scoops)

Chopped white onion


Grated cheddar


Heat the chili to very hot.

Place the burger on the bottom bun and then layer the toppings: Fresh jalapeno slices, a small handful of Fritos, a pinch of chopped white onion, a large spoonful of chili, and a large handful of grated cheddar.

Coca-Cola Onion Rings

Coca-Cola onion-rings


1 cup Flour

Pinch of Salt

Just enough Coca-Cola to make a yogurt-like consistency

Sliced Onion Rings

Extra Flour for coating

Oil for deep-fry


Mix the Flour and Salt – add Coca-Cola until you have a batter with the consistency of yogurt.

Coat the Onion Rings in Flour, dip into the batter and deep fry until golden – drain on paper towels and serve.

Coca-Cola Spare Ribs

Coca-Cola Spare Ribs


2 tsp Ginger, crushed

4 tsp Garlic, crushed

1 Tbsp Rosemary, finely chopped

1 Onion, finely chopped

1 Tbsp Fennel Seeds

2 tsp Ground Cumin

2 tsp Paprika

4 cups Coca-Cola

1/2 cup Sugar

3/4 cup Apple Cider Vinegar

1/2 cup Tomato Sauce

3 medium Spare-Ribs

Salt & Freshly ground Black Pepper


Pre-heat the oven to the maximum grill setting.  Place all the ingredients {except the Spare Ribs and Salt/Pepper} into a medium pot – bring to the boil, reduce the heat and simmer, stirring now and then, until reduced to about 3 cups – cool 30 minutes before use.

Place the Spare Ribs on a roasting pan – season with Salt and Pepper – brush liberally with the marinade and grill, turning regularly and basting with more of the marinade, until cooked through and caramelized.

Bacon Hot Dogs with Slaw



8 hot dogs or polish sausages

8 hot dog buns

22 oz. can good baked beans

8 pickled okra, halved lengthwise

8 strips bacon

1 lb. bag slaw mix

1/4 cup light mayonnaise

3 Tbsp rice vinegar

2 Tbsp sugar

Salt and Pepper

Caraway seeds and hot sauce optional


Preheat the grill to high heat and place a large skillet over medium heat. Cook the bacon in the skillet until crisp, then remove and drain over paper towels.

In a medium bowl, mix the mayo, vinegar and sugar together until smooth. Toss in southern slaw mix to coat. Salt and pepper to taste. If desired add caraway seeds and/or hot sauce to the slaw. Place in the refrigerator until ready to serve.

Place the bean in a small pot and then put the pot and the hot dogs on the grill. Grill hot dogs for 4-6 minutes, turning for even char marks.

To serve: Place a hot dog in each bun and wedge a strip of bacon next to it. Top hot dogs with warm beans, slaw, and two pickled okra halves.

Fried Green Tomato Hamburger



2 pounds ground chuck

3 tablespoons Worcestershire sauce

3 1/2 teaspoons seasoned salt

1/2 cup self-rising cornmeal mix (Jiffy)

2 tablespoons all-purpose flour

1 large egg

1 large green tomato, cut into 1/2 inch thick slices

Vegetable oil for frying

4 slices Monterey Jack cheese with peppers

8 slices bacon, cooked

4 Kaiser Rolls split and toasted

Thousand Island dressing


In a medium bowl, combine ground chuck, Worcestershire sauce, and 1 1/2 teaspoons seasoned salt, stirring well.  Form mixture into 4 (4-inch) patties

Preheat grill to medium-high heat (350 degrees to 400 degrees).  Spray grill rack with nonstick non flammable cooking spray.

Grill burgers, covered with grill lid, for 5 to 6 minutes per side or until desired degree of doneness.

In a small bowl, combine cornmeal mix, flour, and remaining 2 teaspoons seasoned salt.  In a separate small bowl, lightly beat egg.  Dip both sides of each tomato slice in beaten egg, and dredge in cornmeal mixture.

In a medium nonstick skillet, pour oil to a depth of 1/4 inch.  Heat over medium heat.  Add tomatoes; cook for 3 to 4 minutes per side or until golden brown.

Place 1 cheese slice over each patty.  Place bacon on bottom halves of rolls, top with patties, fried green tomato, and desired amount of Thousand Island dressing.  Cover with bun top and serve immediately.

Grilled Sweet Baby Back Ribs



2 tablespoons ground ginger

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon dried crushed red pepper

3 slabs baby back pork ribs (about 5 1/2 lb.)

2 limes, halved

Sweet Baby Ray’s BBQ Sauce


Combine first 4 ingredients in a small bowl.

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs tender.)

Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.

Grill covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.

Lower grill temperature to medium heat (300° to 350°)   Un-stack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of BBQ Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones.  Serve.

Star Spangled Banner Lemon Bars



1 16-1/2 oz. pkg. lemon bar mix

1/4 cup powdered sugar

1 .68-oz. tube red decorating gel

1/4 cup blueberries


Prepare lemon bars as directed on package; bake in an ungreased 9″x9″ baking pan. Cool completely in pan on a wire rack. Cut into 6 rectangular bars. Place bars on a serving plate. Sprinkle with powdered sugar. Pipe stripes across bars with decorating gel. Place 6 blueberries in the top corner of each bar.

Berry Splash Refreshing




1 (0.13-oz.) package unsweetened cherry drink mix

6 cups white cranberry juice

1/4 cup sugar

Garnish: fresh mint sprigs or strawberry leaves


Stir together first 3 ingredients and 2 cups water in a large pitcher until sugar is dissolved. Cover and chill.