It’s National Sandwich Day with Patti Hitlon of Barefoot Bistro!
The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach.
Funky Frito Fruckies
10.5 oz Corn Chips
1 cup White Sugar
1 cup light Corn Syrup
1 cup Creamy Peanut Butter
11 (1.55oz) bars Milk Chocolate
In a greased 10X15 inch baking dish, place the corn chips.
In a saucepan, bring sugar and corn syrup to a boil over medium heat. Remove from heat and stir in peanut butter until smooth. Pour over the chips and spread.
Place choc bars in a single layer over the hot mixture and let sit for a few minutes until they begin to melt. Then smooth choc out into a thin layer.
Allow to cool then cut into pieces.
Macaroni Salad
8 oz Elbow Macaroni (cooked & drained)
1 cup chopped celery
1/2 cup chopped Red Pepper
1/2 cup chopped Green Pepper
1/3 cup chopped Onion
3/4 cup Mayo
2 Tbsp Apple Cider Vinegar
1 Tbsp Mustard
1 tsp Sugar
1 tsp Salt
1/4 tsp Pepper
Refrigerate for 4 hours.
Spicy Cucumbers
3 lbs Pickling Cucumbers
1 small Onion, halved and sliced
1/4 cup snipped fresh Dill
1 to 2 Jalapeno Peppers, sliced
3 Garlic Cloves, minced
2 and 1/2 cups Water
2 and 1/2 cups Cider Vinegar
1/3 cup Canning Salt
1/3 cup Sugar
Cut cucumbers lengthwise into 4 spears.
In a large bowl, combine cucumbers, onion, dill, garlic and jalapenos.
In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil, cook and stir just until salt/sugar is dissolved.
Pour over the cucumber mixture.
Cool.
Cover tightly and refrigerate for at least 24 hours. Store for up to 2 months.
