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Country Bacon Potato Salad is an easy side to any grilled dinner

Thursday, June 12, 2003

If you love to cook but you don't you have the time to labor over a long and tedious dish, Kitchen Mailbox offers you three quick and easy recipes. Each recipe takes less than 30 minutes to prepare.


First up, Country Bacon Potato Salad, sent in by Phil Painter of Moon in response to a request from Toni Butts of Wilkins. Country Bacon Potato Salad calls for chopped onion and green pepper, bacon, mayonnaise and red potatoes, a tasty combination of ingredients. We made the potato salad in the morning and served it that night with grilled pork chops. The waxy soft texture of the red potatoes combined with the mayonnaise gave this potato salad a creamy texture. The crisp bacon, onion and green pepper added just enough flavor; we agreed this potato salad is a keeper.

Our second recipe, Orange-Cottage Cheese Salad, is one of the easiest recipes we have ever tested. We thought the combination of cottage cheese and whipped topping was a bit odd, but after tasting this salad, our doubts were gone. This salad is wonderful. If you want to get creative, try adding some coconut, marshmallows or nuts.

Jane Dellhopf of Butler sent Kitchen Mailbox the recipe for Orange-Cottage Cheese Salad in response to a request from Adele Vamos of Munhall. Along with that recipe, Jane sent us the recipe for Pineapple Angel Food Cake. Jane wrote: "I also would like to share a recipe brought to a picnic by a friend last weekend that couldn't be easier -- two ingredients. Simply add a 20-ounce can of crushed pineapple to an angel food cake mix, and mix according to the package directions. It could be served with whipped cream, ice cream or drizzled with a thin icing -- but I thought it was delicious plain." We agree, but a little scoop ice cream or dollop of whipped cream wouldn't hurt.

Country Bacon Potato Salad

  • 1 1/2 pounds red potatoes with skins

  • 5 slices bacon, fried crisp
  • 1/2 cup green pepper chopped
  • 1/2 cup onion, chopped
  • 1 cup mayonnaise
  • Salt and pepper to taste

Boil potatoes. Mix potatoes, bacon, green peppers and onions in large bowl. Add mayonnaise, salt and pepper and mix lightly.

Orange-Cottage Cheese Salad

  • 12-ounce carton small curd cottage cheese

  • 8-ounce carton whipped topping, thawed
  • 11-ounce can mandarin oranges, drained
  • 20-ounce can crushed pineapple, drained
  • 1/2 cup chopped nuts, optional
  • 3-ounce package orange gelatin

Combine cottage cheese and whipped topping in a large mixing bowl until mixed well. Add oranges, pineapple and nuts and mix well. Add gelatin. Mix well. Chill thoroughly. Makes 6 to 8 servings.

Pineapple Angel Food Cake

  • 1 angel food cake mix
  • 20-ounce can of crushed pineapple

Place the cake mix in a large bowl. Drain about 1/4 cup of the juice from the pineapple, discard. Add the pineapple and remaining juice from the can to the cake mix. Mix and bake according to package directions.

Note: Do not add the water listed in the package directions. You're replacing the water with the pineapple and pineapple juice.


Here's a request from Joe Begic: "I live in Aiken, S.C. Fried food is plentiful, but no fish. Would it be possible to get a recipe for a great Pittsburgh fish sandwich and where to get the fish? In the South, perch and catfish rule. While I'm asking, how about [a recipe for] fried zucchini, Tambellini-style?"

Judy Reed of Crescent has a request: "Several years ago I received a recipe booklet from Maxwell House coffee that had a recipe for a Carrot Cake. Does anyone have this recipe or an extra book that they would care to part with? Note: This carrot cake calls for crushed pineapple."

Former Pittsburgh resident Maryann C. Sullivan, now of Winter Haven, Fla., is searching for a shrimp recipe: "Since we moved to Florida, I have been trying to find the recipe for Hot Braised Shrimp. We use to get this at the Great Wall Chinese Restaurant, Perry Highway. The shrimp are lightly breaded and fried. The sauce is brown and sweet (honey) and spicy (chili) with diced onions, carrots and peas. Any help would be appreciated. I cannot find this dish in restaurants here, and I have surfed the Web until my fingers are numb. I love Winter Haven, but when it comes to food, Pittsburgh is the only place to be."

A request from Jay Matuga of Rockledge, Fla.: "I was visiting the Pittsburgh area in April and had a dish at Martini's Restaurant, Route 885, Jefferson Hills. It was called 'Greens and Beans,' and I would be very grateful if you could obtain the recipe. I have never seen this dish in Florida and would be extremely pleased to have it."

If you want to answer a recipe request from a reader or are looking for a recipe, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh, PA 15222; or e-mail toaburnett@post-gazette.com . Please include a name, neighborhood and a daytime phone number on all correspondence.

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