Belgian Korntjes Sauces (Belgian Potato Salad) -- Quad-Cities Online Recipe Book
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Belgian Korntjes Sauces (Belgian Potato Salad)

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Ingredients

Leaf lettuce, cleaned
1-2 pounds potatoes per serving, cut into sections, boiled and drained
2 hard boiled, peeled eggs per serving, kept warm
1/2 pound bacon, or more, cut into pieces
1/4 cup flour
2 cups water
1/8 cup cider vinegar, or to taste
Salt and pepper
Green onions and radishes

Instructions

Place a lettuce leaf on each plate; add hot potatoes and chopped eggs. To make gravy, fry bacon in a large skillet. Remove some grease, if there is too much. Stir in flour, salt and pepper. Mix well and add water and vinegar. Continue stirring until thickened. Pour gravy over potatoes and eggs. Serve with green onions and radishes on the side.

Marie Fiers Coal Valley



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  Today is Friday, April 18, the 108th day of 2014. There are 257 days left in the year.
1864 -- 150 years ago: A new steamer, Keithsburg, now is at our levee taking on board the balance of her fixtures preparatory to assuming her position on the daily Rock Island and Keokuk line.
1889 -- 125 years ago: C.W. Hawes was appointed deputy county clerk by county clerk Donaldson.
1914 -- 100 years ago: Mrs. O.E. child, of Moline, was named president of the Women's Home Missionary Society of the Methodist Church Rock Island District of the Central Illinois conference.
1939 -- 75 years ago: Augustana College is making plans for a drive for funds to erect a field house and make football field improvements.
1964 -- 50 years ago: A expanded election coverage system featuring a 16-foot chalkboard showing up to the minute running totals, attracted a large and enthusiastic crowd to The Argus newsroom last night.
1989 -- 25 years ago: Balloons frame Rock Island attorney Stewart Winstein who was given a surprise party in the rotunda of the Rock Island County Courthouse on Thursday to honor his 50th year of practicing law.




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