Cape San Blas Cookbook

October is traditionally the month Rod and I are assigned our Dinner Club rotation.  It’s typically cool enough to eat outside on the porch, so we try to plan casual menus.  For an Oktoberfest theme one year, we featured this recipe.

4 C sliced, boiled potatoes
4 slices bacon, cut into small slices
1 onion, diced
1 T flour
1 T sugar
1 t salt
1 t paprika
½ C cider vinegar
½ C water

• Brown bacon and drain. Crumble bacon and sprinkle over the potatoes. Add onion to the hot bacon fat and cook only a few minutes to avoid burn­ing. Add the flour to the bacon fat and onions; blend. Add sugar, salt, paprika, vinegar, and water. Cook until clear, stirring constantly.
• Pour the mixture over the potatoes and bacon. Mix well. Serve hot or cold.

This is Jill’s signature salad, super simple and beyond good.  Be sure to give it a try.

10 Strips crispy cooked bacon, cut or crumbled
4 bunches spinach leaves, washed & dried
3 hard-boiled eggs
Red onion – sliced. (I use ¼ of onion).

Dijon Vinaigrette Dressing

1 T grated Romano Cheese
¼ C Tarragon Vinegar
¼ C mayonnaise
½ C Dijon mustard (generous ½ C)
1 ½  sugar
1/8 t EACH of salt, paprika, garlic salt, celery seeds, poppy seeds, sesame seeds and black pepper.
1 C vegetable oil

1. Combine all ingredients except the oil in a mixing bowl or blender. Slowly blend while adding oil in a thin, steady stream.