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Hot Bacon And Potato Salad * 1 Medium red onion, Sliced * 1/4 Cup cider vinegar * 1/4 T. salt Dash cayenne pepper * 1 Lb. Small new potatoes, Quartered * 4 Poblano chile peppers, Roasted * 8 Strips Smoked Bacon * 6 green onions, Sliced * 2 cloves garlic, Minced * 1 T. Each, Chopped Fresh oregano And thyme Makes 8 Servings Source: Marlboro Country Cookbook

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  • Hot Bacon and Potato Salad
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  • Hot Bacon And Potato Salad * 1 Medium red onion, Sliced * 1/4 Cup cider vinegar * 1/4 T. salt Dash cayenne pepper * 1 Lb. Small new potatoes, Quartered * 4 Poblano chile peppers, Roasted * 8 Strips Smoked Bacon * 6 green onions, Sliced * 2 cloves garlic, Minced * 1 T. Each, Chopped Fresh oregano And thyme Makes 8 Servings Source: Marlboro Country Cookbook
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abstract
  • Hot Bacon And Potato Salad * 1 Medium red onion, Sliced * 1/4 Cup cider vinegar * 1/4 T. salt Dash cayenne pepper * 1 Lb. Small new potatoes, Quartered * 4 Poblano chile peppers, Roasted * 8 Strips Smoked Bacon * 6 green onions, Sliced * 2 cloves garlic, Minced * 1 T. Each, Chopped Fresh oregano And thyme Separate The Onion Into Rings; Put in a Bowl And Pour vinegar Mixed With salt And cayenne pepper Over onions. Let Stand 1 Hour or Longer. Cook potatoes in Boiling water Until Tender, About 15 Minutes. Drain And Set Aside. Cut Roasted, Peeled chile peppers Into Strips. Set Aside. Cook Bacon in a Large Skillet Until Crisp. Drain And Crumble; Set Aside. Pour Off All But 1 or 2 T. Fat. Cook green onions And garlic in bacon fat. Add Herbs And potatoes. Cook And Stir Until potatoes Are Warmed. Add Roasted peppers, Onion in vinegar And Crumbled Bacon; Mix. Makes 8 Servings Source: Marlboro Country Cookbook
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